Ingredients

Scale

4 large Russet potatoes, scrubbed and peeled

2 tablespoons olive oil

1 (14-ounce) Sprouts Brand Old Tyme Butcher Shop Beef Smoked Sausage, grilled or pan fried, chopped in small cubes

2 cloves garlic, minced

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon dried oregano, crushed

1 1/2 tablespoons paprika

8 French bread rolls, sliced lengthwise, remove any extra bread dough

2 cups refried beans

1 avocado, flesh removed and mashed

queso fresco, sliced

grilled onion slices

grilled or charred jalapeños

tomato, sliced

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Instructions

Boil 5 quarts of water in a large pot over medium heat. Add potatoes and boil for 20 minutes. Remove from heat and drain immediately. Set aside to cool. Chop in small cubes.

Hat olive oil in a sauté pan over low-medium heat. Add garlic, potatoes, salt, pepper, oregano and paprika. Stir until ingredients are combined. Add sausage. Cook for 10 minutes.

Heat grill pan or grill over low heat. Place bread cut side up. Cook until grill marks begin to appear and bread is golden brown; about 5 minutes.

Spread refried beans on bottom half of each toasted bread, spread avocado on top half of each toasted bread, fill with sausage/potato mixture and slices of queso fresco.

Serve with grilled onion slices, charred jalapeños and tomato slices.