CARNE ASADA SANDWICH
These Mexican-inspired sandwiches are spread with chipotle mayonnaise, filled with seasoned beef and melted cheese, and topped with avocado, cherry tomatoes, and cilantro.
Provided by Allrecipes
Categories World Cuisine Recipes Latin American Mexican
Time 6h
Yield 8
Number Of Ingredients 32
Steps:
- Combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. Stir until combined. Cover and refrigerate chipotle mayonnaise for at least 1 hour.
- Combine beef tri-tip, Anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and Mexican oregano in a large bowl; season with salt and black pepper and toss to combine. Cover and refrigerate beef mixture for at least 4 hours.
- Preheat oven to 500 degrees F (260 degrees C).
- Heat a large pot or Dutch oven over medium-high heat. Add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. Stir in 1 cup chopped cilantro and jalapeno peppers.
- Spread each hoagie bun with 2 tablespoons chipotle mayonnaise. Spoon beef mixture into buns and top each sandwich with 2 ounces Asiago cheese.
- Place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. Divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.
Nutrition Facts : Calories 934.5 calories, Carbohydrate 46.3 g, Cholesterol 152.8 mg, Fat 63.4 g, Fiber 6.2 g, Protein 46.2 g, SaturatedFat 16.9 g, Sodium 1062.5 mg, Sugar 6.4 g
CARNE ASADA SANDWICHES WITH CHIPOTLE MAYONNAISE
Make and share this Carne Asada Sandwiches With Chipotle Mayonnaise recipe from Food.com.
Provided by MsKittyKat
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the onion slices in a strainer under cold running water.
- Pat dry; place in a bowl.
- Cover with the red wine vinegar.
- Set aside for 30 minutes or up to 2 hours.
- Pound the garlic with salt, using a mortar and pestle, to make a paste.
- Add 1 tablespoon of the lime juice and incorporate it into the garlic.
- Slowly add the olive oil, stirring with the pestle to incorporate it.
- (If you don't have a mortar and pestle, this can be done in a food processor.) Spoon the garlic mixture over the steak, spreading it with the back of a spoon.
- Season with salt.
- Turn the meat over and do the same with the other side.
- Combine the mayonnaise, pureed chipotle and sauce and remaining 1 tablespoon of the lime juice in another small bowl.
- Grill or fry the beef over high heat, 3 minutes.
- Turn; cook to medium rare, 1-2 minutes.
- Set aside.
- Cut the rolls in half; spread each half with 1 tablespoon of the chipotle mayonnaise.
- Arrange the avocado slices on the top half of the roll; top with a few onion rings.
- Cut the meat into pieces roughly the size of the bread; arrange on the onion rings.
- Add the bottom half of the roll; press gently to compact everything together.
Nutrition Facts : Calories 601.2, Fat 29.2, SaturatedFat 5.4, Cholesterol 91.3, Sodium 1308.8, Carbohydrate 43.2, Fiber 6.1, Sugar 3.6, Protein 41.9
AVOCADO CLUB SANDWICH WITH CHIPOTLE MAYONNAISE
Club sandwiches always include a third piece of bread, so slice the bread thinly or the finished sandwich may be too thick. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook. The club sandwich is said to have originated in England. The Club Sandwich was the favorite of former King Edward VIII of England and his wife, Wallis Simpson. In fact, she took great pride in preparing this sandwich. The most popular theory is that the sandwich first appeared in 1894 at the famous Saratoga Club-House (an exclusive gentlemen only gambling house in upstate Saratoga Springs, New York) where the potato chips was born.
Provided by Sharon123
Categories Lunch/Snacks
Time 18m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- To make the chipotle mayonnaise, mix in the chipotle puree, cilantro, and lime juice to taste.
- Toast 3 thin slices of bread and spread each slice with the chipotle mayonnaise.
- Cover one slice with a crisp lettuce leaf and 3-4 slices avocado, and season with salt and pepper.
- Add the second piece of toast, mayonnaise side up, and cover with 3 slices of Swiss cheese, sliced tomato, and another layer of lettuce.
- Set the third piece of toaste, mayonnaise side down, over the lettuce and press down gently.
- To be traditional, trim the crusts, then cut the sandwiches diagonally to make 4 triangles and secure each with a skirted toothpick.
- Great served with pickles and coleslaw. Enjoy!
Nutrition Facts : Calories 615.1, Fat 43.8, SaturatedFat 18, Cholesterol 84.9, Sodium 407.4, Carbohydrate 33.2, Fiber 9.6, Sugar 13.6, Protein 28.2
CHIPOTLE-AVOCADO SANDWICH
Beans and avocado give this sandwich a creamy, satisfying texture -- no meat or mayo required.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 8
Steps:
- Mash beans, chipotle,and sauce until combined.Spread on bread. Top withavocado, radishes, escarole,and sprouts. Season withsalt and pepper.
Nutrition Facts : Calories 325 g
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