Best Mexican Sandwiches Recipes

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 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.

PEPITOS (MEXICAN STEAK SANDWICHES WITH CHIPOTLE CREMA)

Steps:

• Stir together the lime juice, 3 tablespoons of the olive oil, 2 of the grated garlic cloves and 1 1/2 teaspoons salt in a medium bowl until completely combined. Add the steak, toss to coat and let sit until ready to cook. (Steaks can be marinated for up to 6 hours in the refrigerator, covered tightly with plastic wrap.)
• Stir together the crema, chipotle (1 for mild, 2 for medium, 3 for spicy), adobo and remaining 1 grated garlic clove in a small bowl until completely combined. Let sit until ready to assemble.
• Heat a large skillet, preferably cast-iron, over high heat until very hot, about 2 minutes. Cook the scallions until charred on both sides, 3 to 5 minutes. Transfer to a plate and set aside until ready to serve.
• Add the remaining 1 tablespoon oil to the hot skillet and cook the steaks (they will soak up all of the marinade so no need to drain), until charred on both sides, 2 to 3 minutes per side for medium rare. Let rest 10 minutes. Slice against the grain into thin strips.
• Spread a generous amount of the chipotle crema on the split sides of each bolillo and divide the steak among the 4 bottom bolillos. Top with the sliced avocado, jalapeños and cilantro. Top with the tomatoes and season with salt. Close the sandwiches and serve with the charred scallions.

CHICKEN TORTAS (MEXICAN SANDWICHES)

Steps:

• Micro the split rolls a few seconds to make them nice and soft and then pull the doughy centers out of the top and the bottom.
• Spread the bottom with a layer of hot refried beans then sprinkle with shredded cheese.
• Put a pile of hot cooked chicken on top of the cheese then top with sour cream, salsa, a couple slices of avocado then shredded lettuce.
• Top with the other half of the bun and enjoy!

SLOW-COOKER MEXICAN BARBECUE CHICKEN SANDWICHES

Steps:

• Season the chicken with salt and the cumin; transfer to a 6- to 8-quart slow cooker. Add the chipotle and adobo sauce, tomatoes and onion; toss to coat. Cover and cook on low, 6 hours.
• Remove the chicken to a plate and set aside. Transfer the cooking liquid to a fat separator. Pour the liquid into a small saucepan, leaving any fat in the cup. (Alternatively, skim off the fat from the cooking liquid with a spoon.) Add the ketchup, 3 tablespoons brown sugar, 2 tablespoons cider vinegar and the Worcestershire sauce to the saucepan. Bring to a boil, then reduce the heat and gently simmer until the sauce is slightly thickened, 3 to 5 minutes.
• Meanwhile, whisk 2 tablespoons vegetable oil and the remaining 2 tablespoons cider vinegar and 1 teaspoon brown sugar in a large bowl. Add the cabbage, radishes, scallions and ½ teaspoon salt; toss. Set aside.
• Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring occasionally and pulling it apart with tongs or a fork, until browned and crisp in spots, 3 to 5 minutes. Stir in all but ½ cup of the sauce; season with salt.
• Preheat the broiler. Slice the avocado. Put the roll bottoms on a baking sheet; top with the chicken and cheese. Broil until the cheese melts, about 2 minutes. Top with the slaw, avocado and roll tops. Serve with the remaining sauce.

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.

TORTAS AHOGADAS - MEXICAN SANDWICHES WITH TOMATO SAUCE

Steps:

• Place all tomato sauce ingredients in a saucepan and cook until the tomatoes and onions are soft.
• Allow to cool, place in blender and puree.
• Strain the puree and set aside.
• Lightly roast the arbol chiles on a dry griddle, just to the point of fragrance. (Do not allow them to char, as this results in a bitter flavor).
• Remove the stem and seeds from the chilies.
• Place the chiles and remaining chili sauce ingredients in a saucepan; cook until the chilies have softened, remove from heat and allow to cool.
• Transfer sauce ingredients to a blender, puree and strain; set aside.
• Cook the meat in water to cover with the onion, garlic, bay leaf, oregano and salt to taste.
• When cooked through, remove from cooking liquid and allow to cool.
• Shred the meat with two forks, or slice thinly if preferred.
• Remove the soft center from the rolls, place on plates, and divide the meat among the rolls.
• Bathe each one with tomato sauce (the tortas are easier to eat if the top half is left "dry")
• Serve torta on a plate with a lip to prevent messy dripping.

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 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.
• Chipotle Mayonnaise:.
• In a small bowl mash together the chipotle chile, lime juice and mayonnaise. Season with salt and pepper, to taste.

MEXICAN GRILLED CHEESE SANDWICHES

Steps:

• Heat griddle to 350°F or heat 12-inch skillet over medium heat. Top 2 slices of the bread with cheese; cover with remaining bread.
• In small bowl, mix butter and taco seasoning mix. Spread half of mixture on one side of each sandwich.
• Place sandwiches, buttered sides down, on hot griddle. Spread top sides with remaining butter mixture. Cook 5 to 7 minutes, turning once, until golden brown on both sides and cheese is melted. Serve with salsa as a dip.

MEXICAN SHREDDED BEEF SANDWICHES

Steps:

• Trim fat from meat. In a small bowl combine cumin, chili powder, salt, and black pepper. Rub mixture generously into both sides of meat. If necessary, cut roast to fit into a 4- or 4-1/2-quart slow cooker. Place meat in cooker. Add onion, undrained tomatoes, chili peppers, and, if desired, jalapeno peppers. 2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Remove meat from slow cooker, reserving juices. Using two forks, shred the meat. Return meat to cooker; heat through. Stir in cilantro. 3. To serve, sprinkle cheese over bottoms of onion rolls. Using a slotted spoon, place about 1/2 cup of the meat mixture on top of cheese on each bun. Add a lettuce leaf to each. Replace roll tops. Makes 16 servings.

MEXICAN CHEESESTEAK SANDWICHES

Steps:

• Preheat broiler.
• Lay deli roast beef in one large stack. Slice stack into 1/2 inch strips.
• In a large preheated skillet over medium heat, add roast beef and "unstick" the slices as you add them (you can use the back of a spoon or just pull them apart as you add them).
• Heat until roast beef slices are warm.
• Add can of chilies and rotel, both undrained.
• Heat until simmering for no more than 5 minutes.
• Remove skillet from heat.
• Split hoagie buns and place on a baking sheet. Top with 1/4 of meat mixture.
• Split a slice of cheese in half and lay over meat mixture in hoagie. Broil until cheese is melted.
• Enjoy (watch out-they'll still be hot!).

WEIGHT WATCHERS MEXICAN SCRAMBLED EGG SANDWICHES

Steps:

• Coat large skillet with cooking spray; place over medium high heat.
• In bowl, beat together eggs, egg whites, scallions, cilantro, salt and pepper until blended.
• Pour into skillet and scramble just until barely set, about 2 1/2 minues (egg mixture should be slightly wet; be careful not to overcook).
• Remove from heat and gently fold in salsa.
• Place 1/6 of eggs on top of each muffin bottom.
• Top with tops.
• NOTES:.
• Add additional fresh sliced tomato, roasted red pepper and/or jalapeno slices if desired.

MEXICAN GRILLED CHEESE SANDWICHES

Steps:

• Heat a griddle, sandwich maker, or a skillet over medium heat.
• In small bowl, mix butter and taco seasoning mix(adding in a little chipotle if desired). Spread half of mixture on one side of each piece of bread. Put cheese slices onto bread and top with remaining bread slices.
• Place the sandwiches, buttered sides down, on hot griddle. Spread top sides with remaining butter mixture.
• Cook until golden brown on both sides and cheese is melted.
• Serve with salsa as a dip.

MEXICAN CHICKEN SANDWICHES

Steps:

• 1. Prepare the shredded chicken. Then, in the bottom half of each roll, pull out a little of the soft center to make a depression, and fill each with 1/4 of the beans, and top with 1/4 of the chicken, tomatoes, and lettuce. 2. In a small bowl, mix the avocado and chipotle mayonnaise. Spread the roll tops equally with the avocado mixture, and close the sandwiches. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MEXICAN SANDWICHES

Steps:

• 1. Brown beef with onion, drain.
• 2. Add remaining ingredients except rolls.
• 3. Pinch bread out of center of the rolls, fill with beef mixture.
• 4. Wrap each roll in foil.
• 5. Bake at 350 degrees for 30 minutes.

MEXICAN LAYERED SANDWICHES

Steps:

• Spread guacamole over pita breads. Top with turkey, lettuce, tomato and cheese. Top with Creamy Salsa. Sprinkle with sliced ripe olives or chopped green onions, if desired.Mix all ingredients.1 SANDWICH: Calories 385 (Calories from Fat 135) Fat 15g (Saturated 7g) Cholesterol 60mg Sodium 660mg Carbohydrates 40g (Dietary Fiber 3g) Protein 25g.