Mexican Torta with Asadero Cheese
A torta is a Mexican sandwich, served on an oblong crusty white sandwich roll called a bolillo, a torpedo-shaped French roll with a thick and crunchy crust.
1 pound (8 pieces) boneless, thin-sliced pork chops
Salt and ground black pepper, to taste
1 teaspoon oregano leaves, crumbled
1 cup canned refried beans (pinto or black)
4 French rolls
1 1/3 cups Wisconsin Asadero or Muenster Cheese*
6 to 8 slices of tomato
1 ripe Hass avocado, peeled and sliced
1/4 cup jalapeño peppers, sliced in escabèche (optional)
Romaine lettuce, shredded
1/3 cup Mexican salsa, preferably chipotle (red or green may be substituted)
1/2 cup mayonnaise
- Oil a heavy skillet and heat. Quickly grill the pork chops, turning once, until cooked through. Remove from heat. Salt and ground black pepper to taste. Scatter the oregano over the chops while hot, pressing into the meat. Set aside.
- Meanwhile, heat the refried beans in a microwave or on the stovetop.
- Split rolls and spread bottom of each with 1/4 cup of the hot refried beans. Cover with 1/3 cup of shredded Asadero cheese. Top with 2 pieces of pork. Layer the tomatoes, avocados, jalapeños, and lettuce over meat, dividing evenly among the sandwiches.
- Mix salsa and mayonnaise together in a small bowl. Spread the roll tops with mixture, and place the tops on the sandwiches.
Makes 4 servings.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.