Torta Mexican Sandwich

Torta Mexican sandwiches have a signature messy look about them and are simply mouthwatering. To make an authentic one look for freshly baked telera or bolillo rolls (local Mexican bakeries will have them) or substitute with kaiser rolls or baguette (torta bread should be savory).

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Prep Time: 5

Total Time: 5

Servings: sandwiches

Calories: 376kcal

Author: Milena Perrine

Ingredients

2 telera rolls or bolillo rolls
2 tablespoon mayonnaise or to taste
shredded iceberg or romaine lettuce to taste
6 oz ham lunch meat*
4 tomato slices
thinly sliced onion to taste
½ avocado thinly sliced
pickled jalapeño slices to taste

Instructions

Slice the torta bread rolls into two flat halves each. Lightly toast halves in a medium-hot skillet with a little bit of butter (optional). Spread the inside of each half with mayonnaise.
On each of the bottom halves place lettuce, then ham (or other meat of choice), then tomato slices. Top with sliced onion, avocado and pickled jalapeños.
Place the top half on top, press and wrap with paper or foil, about ¾ of the total sandwich to make it easier to hold and eat.

Notes

*Or steak asada, chopped, or two breaded and fried chicken or veal cutlets, or approximately the same weight pork al pastor, or beef barbacoa etc.

Nutrition