Best Tortas Mexican Sub Sandwich Recipes

Mexican Milanese Style Sandwiches (

Provided by Marcela Valladolid

Time 28m

Yield 4 servings

Number Of Ingredients 18

Four 4-ounce chicken, beef or pork cutlets
Salt and freshly ground black pepper
1 cup all-purpose flour, for dredging
1 cup plain bread crumbs, for dredging
2 eggs, beaten
Vegetable oil, for shallow frying
4 Bolillo or Telera rolls or French bread
Chipotle Mayonnaise, recipe follows
4 lettuce leaves optional
Eight 1/4-inch slices tomato
Twelve 1/4-inch slices avocado
12 thin slices white onion
12 pickled jalapeno slices or 4 canned chipotles in adobo
8 lime wedges, for garnish
1 canned chipotle chile in adobo sauce or 1/2 teaspoon hot sauce
1 teaspoon fresh lime juice
1/4 cup mayonnaise
Salt and freshly ground black pepper

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.

Tortas (Mexican Sub Sandwich) image

Provided by babygirl65

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

16 ounces refried beans
1/2 cup mayonnaise
1 cup fresh pico de gallo
1 avocado, peeled and thinly sliced
tomatoes, slices
shredded lettuce
16 ounces chicken, cooked or 16 ounces beef, fajitas cooked

Steps:

First, split bollios in half, lengthwise.
Spread mayo on the top halves. (you don't have to use mayo if you don't want to).
Spread beans on the bottom halves of bollios.
Top the beans with Pico de Gallo, avocado slices, tomato slices and lettuce. If you want to add cheese you can, personal preference.
Evenly layer fajitas on top of vegetables.
Cover with top half of bollio, press down and secure with toothpicks.
If you don't want to use fajitas, you can use ham or turkey and whatever kind of cheese you want.

Nutrition Facts : Calories 284.9, Fat 17.2, SaturatedFat 4.3, Cholesterol 56.7, Sodium 394.7, Carbohydrate 14.4, Fiber 6.1, Sugar 0.6, Protein 18.8

Mexican Torta (Sandwich) image

Provided by katie in the UP

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup mayonnaise
2 canned chipotle chiles in adobo
4 soft rolls
4 plum tomatoes, cut into 20 thin slices
1 Hass avocado, peeled, seeded, and cut into 16 thin slices
8 ounces monterey jack pepper cheese, sliced thin
1/4 cup lemon juice
1 garlic clove, crushed
1 teaspoon salt
1 teaspoon paprika
1/2 cup olive oil
4 boneless skinless chicken breasts

Steps:

Combine marinade ingredients add chicken breasts 2 to 24 hours.
Grill chicken breasts.
Preheat oven to 350 degrees F.
Place the mayonnaise and chipotle chiles in a food processor and blend until smooth. Generously spread the cut sides of the rolls with the chipotle mayonnaise. Cover the bottom half of each roll with 1 thinly sliced chicken breast, overlapping the slices. Top each portion of chicken with 5 slices of tomato and 4 slices of avocado. Cover with 2 slices of cheese.
Place assembled sandwiches open faced on a sheet pan and bake until cheese is melted, about 8 minutes. Cover the sandwiches, slice in half and serve immediately.