Combine all ingredients in a bowl. Adjust the heat with chile pepper and salt to taste.
Combine all ingredients in a bowl with a rubber spatula and mix well with gentle folding strokes to keep the guacamole as chunky as possible.
Grill the hot dogs or sausages and the bread
Heat the broiler of a small or conventional oven.
Grill the hot dogs cut side down on a griddle or oven-safe skillet on the stovetop for about 2 minutes per side at medium high heat. Turn the heat off. Distribute the cheese evenly over the hot dogs. Transfer the griddle or skillet to the oven and melt the cheese under the broiler for 2 minutes.
On a separate grill or skillet, grill the buns on the inside only for 2 minutes. Do this in several batches if needed.
Spread a heaping tablespoon of guacamole on the bottom half of the grilled bun.
Place the grilled hot dog or sausage melt on top.
Top the sandwich with condiments of choice.
Garnish with the slaw.
Tips from Guatemalan Chef Amalia Moreno-Damgaard
To make carrot confetti, buy shredded carrots and chop them in the food processor using the pulse button.
Chorizo requires longer cooking time as it is usually packaged raw. Ideally, grill it whole and then slice it lengthwise to expose the inner part to the grill for 2 minutes.
Fresh chorizo is available at many Latin markets and some major grocery stores in the U.S. Call in advance for availability.
Hot dogs typically come in packages of 8. The sandwich can be made as an open-faced sandwich and in this case, only 4 bolillo buns would be needed.
The slaw and guacamole can be prepared in advance. For best results, melt the cheese, add condiments of choice and garnish right before serving.