Mexican Sandwiches Recipes

MEXICAN SANDWICH

Steps:

• Note: can use regular hormell chilli or turkey, but i like to have less fat.
• First cook your rice.
• Once the rice is cooked get a plate out.Put the tortilla on the plate.Put refried beans on the tortilla, put another tortilla, put spanish rice, add another tortilla,spread cheese, another tortilla put beef cube put another tortilla and put chili and cheese on top.
• Put the plate in the oven.
• heat the oven 450.
• Good luck -- .

MEXICAN MILANESE STYLE SANDWICHES ("TORTAS")

Steps:

• Season the cutlets with salt and pepper, to taste. Put the flour in a dinner plate and season with salt and pepper. Put the bread crumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the bread crumbs, pressing down on both sides so that the bread crumbs adhere to the meat.
• Heat 1/2-inch oil in a large skillet to 350 degrees F. Pan-fry the cutlets in batches until golden, about 2 to 3 minutes per side depending on the thickness. Set aside to drain on paper towels.
• To assemble the sandwiches, halve the rolls horizontally. Pull out the soft center of the slices and discard. Spread each roll evenly with the Chipotle Mayonnaise. Put the cutlets on the bottom halves of the rolls and top with lettuce, tomato, avocado, onion and jalapeno. Arrange the sandwiches on serving plates and garnish with lime wedges.
• In a small bowl mash together the chipotle chile, lime juice and mayonnaise. Season with salt and pepper, to taste.

MEXICAN-STYLE BREAKFAST SANDWICH

Steps:

• Bring a medium pot of water and vinegar to a simmer (vinegar helps the eggs to set). Meanwhile, in a medium bowl, use a fork to coarsely mash the beans with lime juice, cumin and salt. Stir in half the coriander. In a small bowl, stir peanut butter with mayonnaise and adobo peppers.
• Crack one egg into a small ramekin or bowl. Slide egg into simmering water. Repeat with the second egg. Simmer for 3 minutes. While eggs are cooking, split and toast English muffins. Remove eggs, one at a time, using a slotted spoon. Pat dry with paper towel and set on a plate.
• Spread both sides of English muffins with peanut butter mixture. Top base with bacon if using, then tomato slices, dollops of black bean mash, egg and coriander. Finish with tops of English muffins to form 2 sandwiches.
• Tip: Swap out the poached egg for a fried or scrambled egg, if preferred.
• Additional recipes can be found at www.peanutbureau.ca.

MEXICAN GRILLED CHEESE SANDWICHES

Steps:

• In a small skillet, saute peppers in oil until tender. Spread 4 bread slices with mayonnaise. Layer with peppers, salsa and cheese. Top with remaining bread. Butter outsides of sandwiches., In a small skillet over medium heat, toast sandwiches for 2-4 minutes on each side or until cheese is melted.

MEXICAN CHICKEN SANDWICHES

Steps:

• In a small bowl, combine the oil and seasonings. Rub over both sides of chicken. Grill, covered, over medium heat for 6-8 minutes on each side or a thermometer reaches 170°. , Meanwhile, combine 1 cup cheese and mayonnaise; set aside. Grill bread on one side until lightly browned. Spread with cheese mixture; grill until cheese is melted., Place chicken on four slices of toast; top with salsa, remaining shredded cheese and remaining toast.

MEXICAN SANDWICHES

Steps:

• Heat lard in a large heavy skillet over medium heat until it shimmers, then cook chopped onion and garlic, stirring, until golden, 3 to 5 minutes. Add beans, broth, and 1/4 teaspoon salt (or to taste) and simmer, mashing beans, until beans resemble a coarse purée, about 5 minutes.
• Halve rolls horizontally and hollow out slightly, discarding excess bread. Generously spread refried beans on both sides of each roll, then make sandwiches with remaining ingredients and salt to taste.

MEXICAN-STYLE CHICKEN SANDWICHES

Steps:

• Whisk mayonnaise, lime juice and lime peel in small bowl to blend; season with salt and pepper. Stir beans and cumin in small skillet over medium heat until heated through, about 5 minutes. Add reserved bean liquid. Using fork, mash beans in skillet to coarse paste. Season to taste with salt and pepper. Arrange French roll bottoms on plates. Spread with bean mixture.
• Sprinkle chicken with 3/4 teaspoon cayenne pepper and salt. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until just cooked through, about 4 minutes per side. Top chicken with cheese slices. Cover skillet, reduce heat to low and cook until cheese melts, about 1 minute.
• Place chicken on bean mixture. Top with tomato, then avocado. Spread lime mayonnaise generously on cut side of each roll top; press onto sandwiches.