Remove the crusts off of the Bread (8 slice).
Cook the Mexican Chorizo (1 cup) and set aside.
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with non-stick cooking spray.
Pit and dice the Avocado (2). Shred the Cotija Cheese (1/2 cup), chop the Fresh Cilantro (1/4 cup), dice the Red Onion (2 tablespoon) and deseed and dice the Tomato (1).
In a bowl, mix diced avocados, shredded cojita, chopped cilantro, diced tomato, diced red onion, Garlic Powder (1 teaspoon), Salt and Pepper (to taste). Set aside.
Place bread slices on baking sheet and toast for about 5 minutes.
Flip and toast for about another 2 minutes. Remove from the oven.
Meanwhile, preheat a small saucepan to medium heat. Melt the Unsalted Butter (3 tablespoon) and then whisk in the All-Purpose Flour (3 tablespoon). Let the flour cook out for a couple of minutes.
Gently add the Milk (2 cup), whisking so lumps don't form and it thickens, about 5 minutes.
Remove from heat and stir in Pink Kosher Salt (to taste) and Shredded Cheddar Cheese (2 cup). Make sure everything is combined.
Take a slice of bread and place about 1/4 cup of the cooked chorizo on top.
Sprinkle some of the remaining Shredded Cheddar Cheese (1/2 cup) on top. Place another piece of bread on top.
Pour some of the cheese sauce over the top, and sprinkle the top with a little more cheddar cheese. Repeat process with remaining three sandwiches.
Place sandwiches in the oven for another 5 minutes or until brown and bubbly. Serve immediately and top with cojia guacamole. Serve and enjoy!