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Roast Beef, Avocado, and Bean Sandwiches |
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Serves: 2
Print this Recipe
(Tortas de Carne Al Horno)
Category: Sandwiches, Bread Snacks, and Turnovers
Sometimes called pepitos (Little Joes), these sandwich rolls filled with cold roast beef, avocado, beans, lettuce, and pickled jalapeños are easy to make using thinly sliced roast beef from a deli, or cold leftover roast beef.
2 oval Mexican sandwich rolls (bolillos) or other sandwich kaiser rolls, split lengthwise
2 teaspoons Dijon style mustard or yellow mustard
4 ounces thinly sliced deli roast beef
1/2 avocado (Hass variety preferred), thinly sliced
1/2 cup finely shredded lettuce
2 jarred pickled jalapeño peppers (en escabeche), seeded and finely chopped
1 tablespoon mayonnaise
1/4 to 1/3 cup heated refried beans, canned or homemade
1. Spread 1 teaspoon of mustard on each bottom roll half. Layer each with half of the roast beef and avocado.
2. In a small bowl, mix the lettuce, jalapeños, and mayonnaise. Put half of the lettuce mixture on top of the avocado layer on each roll. Spread about 2 tablespoons beans on the top roll halves. Close the sandwiches with the top roll halves. Serve.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Roast Beef, Avocado, and Bean Sandwiches comes from the Cook'n in Mexico collection. Click here to order this CD or download this brand-name recipe set right now!
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