Tortas are a wonderful lunchtime meal.
Yes, meal. They are so full of meat, cheese, and veggies that I do
consider them a meal.
Start with a very large fresh bread
roll, about twice the size of a hamburger bun. Cut it into two
halves as you would a hamburger bun.
On both interior sides, smear a thin
layer of butter and place on a hot grill pan to lightly toast. Keep
the grill hot. When it is toasted (lightly), smear on a thin layer
of mayonnaise on each half.
The meat you use is solely your choice.
I like ham and chicken together. The ham should be sliced thin and
the chicken can be sliced or shredded. If using sliced meats, you
can put on 2-3 pieces of each meat. Top that with a slice of your
favorite cheese. Now you can add a slice of tomato – you will need
2 slices if your roll is large. Slice some avocado on now. Pickled jalapeños
go on next. Remember that most canned jalapeños outside Mexico are
not very hot (spicy). Place another piece of cheese on top of those
and put the other piece of roll on top to complete the sandwich.
Place
the torta top side down on the hot grill. After the torta is heated
– NOT browned – carefully turn it over and heat the other side.
Place a lid over the torta to assist in melting the cheese. Do not
compress the torta as you would a panini. Serve with a cold beer!
We
eat tortas as often as we can. The best place to get them in
Mazatlán you ask............why the cafeteria at the Hospital
Clinica del Mar! I know, it surprised us too!
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