Torta with chorizo beans and shredded chicken

Cook the chorizo about 10 minutes until completely cooked, add two cans of cooked beans and mash until thickened.

Slice the bread all the way through like a submarine and hollow out a little of the crumb (miga) top and bottom to make room for the fillings.

Spray the outside of the bread so it crisps well.

Spread a couple of spoonfuls of the beans down the middle of the bread and add shredded chicken; put the top on.

Crisp in a George Foreman grill, about 5 minutes, until crispy and warm through.

Top with avocado slices, tomato, sliced queso fresco, salsa or hot sauce and cilantro; slice to share.