We've always taken great care in developing vegetarian recipes for our restaurants. In California, so many people want to eat vegetables that coming up with interesting ways to serve them is a pleasure and a challenge. This sandwich is a great place to use leftover grilled or roasted vegetables.
Preparation time: 5 minutes
Cooking time: 10 minutes
Yield: 4 sandwiches
3 tablespoons vegetable oil for frying
2 medium boiled potatoes,
cut in 1/4-inch slices
4 bolillos, cut in half lengthwise and
excess dough removed from both halves
4 tablespoons mayonnaise
1 cup Refried Black Beans, or
good-quality canned refried beans
2 cups (8 ounces) grated Mexican manchego
or Monterey Jack cheese
2 poblano chiles, roasted,
peeled, seeded, and julienned
1 avocado, peeled, seeded, and sliced
2 cups shredded cabbage
4 tablespoons Crema
Lime wedges for squeezing
1. Preheat the broiler.
2. Heat the vegetable oil in a medium-size skillet over medium-high heat. Fry the potato slices until golden brown on both sides, 2 to 3 minutes per side; drain on a paper towel lined plate.
3. Toast the bolillo halves under the broiler. Then coat both sides with mayonnaise. Spread the beans over the bottom halves, sprinkle with the cheese, and place on a baking tray. Place under the broiler just long enough to heat the beans and melt the cheese, about 3 minutes.
4. Top the beans with the roasted chile strips, fried potato slices, avocado, and cabbage. Drizzle with Crema and the juice of a lime wedge. Cover with the top halves of the bread and serve.
One of my pet peeves is uncooked vegetables in a sandwich or a pizza. Vegetables, like everything else, need to be seasoned and cooked to develop their flavors. The only exceptions I can think of are lettuce, tomatoes, radish, and cucumbers. Okay, you caught me. Raw onion on a hamburger has also been known to pass my lips.
Mexican Cooking for Dummies
By Susan Feniger and Mary Sue Milliken
IDG Books, 1999
Recipe reprinted by permission.
This page created May 2000
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