Torta de la Barda - Mexican Stacked Sandwich

Ingredients

• 4 telera or bolillo rolls 4 telera or bolillo rolls
• 1 cup (200g) refried beans 1 cup (200g) refried beans
• 1 pound (450g) grilled beef or pork, thinly sliced 1 pound (450g) grilled beef or pork, thinly sliced
• 1 avocado, sliced 1 avocado, sliced
• 4 slices of cheese (such as Oaxaca or Monterey Jack) 4 slices of cheese (such as Oaxaca or Monterey Jack)
• 1/4 cup (60g) mayonnaise 1/4 cup (60g) mayonnaise
• 2 tablespoons mustard 2 tablespoons mustard
• 2 tablespoons chipotle in adobo sauce 2 tablespoons chipotle in adobo sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt and pepper to taste Salt and pepper to taste
• Sliced tomatoes, onions, and lettuce for garnish Sliced tomatoes, onions, and lettuce for garnish

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 40g (Sugars: 5g)
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C).
2. 2.
   Slice the telera or bolillo rolls in half lengthwise.
3. 3.
   Spread a generous amount of refried beans on the bottom half of each roll.
4. 4.
   Layer the grilled meat, avocado slices, and cheese on top of the beans.
5. 5.
   In a small bowl, mix together the mayonnaise, mustard, chipotle in adobo sauce, lime juice, salt, and pepper to make the chipotle aioli.
6. 6.
   Spread the chipotle aioli on the top half of each roll.
7. 7.
   Place the assembled sandwiches on a baking sheet and bake for 5-7 minutes, or until the cheese is melted and the bread is slightly toasted.
8. 8.
   Remove from the oven and garnish with sliced tomatoes, onions, and lettuce.
9. 9.
   Serve the Torta de la Barda warm and enjoy!

Treat your ingredients with care...

• Avocado — Choose ripe avocados that are slightly soft to the touch. To prevent browning, drizzle the avocado slices with lime or lemon juice.
• Chipotle in adobo sauce — Adjust the amount according to your desired level of spiciness. Remove the seeds for a milder flavor.
• Telera or bolillo rolls — If you can't find these specific bread rolls, you can use French rolls or ciabatta as a substitute.

Tips & Tricks

• For an extra layer of flavor, marinate the grilled meat in a mixture of lime juice, garlic, and Mexican spices before cooking.
• Toast the bread rolls before assembling the sandwich to add a delightful crunch.
• Customize your Torta de la Barda by adding additional toppings such as pickled jalapenos, sliced radishes, or cilantro.

Serving advice

Serve the Torta de la Barda with a side of Mexican rice and refried beans for a complete and satisfying meal. Cut the sandwich in half diagonally for easier handling.

Presentation advice

To enhance the presentation, wrap the Torta de la Barda in parchment paper or butcher's paper, securing it with twine or a toothpick. This will give it a rustic and authentic look.