Mexican Sandwich Recipes

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MEXICAN GRILLED CHEESE SANDWICHES



Mexican Grilled Cheese Sandwiches image

A little salsa goes a long way in these quick, no-fuss sandwiches. Perked up with sweet peppers, they're tasty, fun and ideal on busy weeknights. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 medium sweet yellow pepper, chopped
1 medium green pepper, chopped
2 teaspoons olive oil
8 slices rye bread
2 tablespoons mayonnaise
1 cup fresh salsa, well drained
3/4 cup shredded Mexican cheese blend
2 tablespoons butter, softened

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.

Nutrition Facts : Calories 402 calories, Fat 22g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 892mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein.

MEXICAN MILANESE STYLE SANDWICHES ("TORTAS")



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.

MEXICAN CHORIZO AND POTATO PRESSED SANDWICH



Mexican Chorizo and Potato Pressed Sandwich image

Inspired by the jam-packed Mexican sandwiches called tortas, this recipe layers on flavors and textures - think sausage, beans, potatoes, lettuce and more. Here, the bread is key: a loaf from the supermarket will be more tender and easier to eat than a crusty one from a bakery.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h35m

Yield 8 servings

Number Of Ingredients 14

1 pound Yukon Gold potatoes, skin-on, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil, plus extra if necessary
1 pound fresh Mexican chorizo, removed from casing
1 large supermarket-style French or Italian loaf (about 16-by4-inches)
1/3 cup mayonnaise
1/2 cup refried pinto beans
1/4 cup jarred salsa verde
1/3 cup pickled jalapeno slices, roughly chopped
1/4 cup crumbled Cotija cheese
1 large ripe tomato, thinly sliced
1/2 cup loosely packed fresh cilantro leaves and soft stems, coarsely chopped
1/2 cup loosely packed fresh cilantro leaves and soft stems, coarsely chopped
1 1/2 cups thinly shredded iceberg lettuce

Steps:

  • Put the potatoes in a large nonstick skillet and cover with water by 1/2 inch. Season with enough salt to taste like seawater. Bring to a boil and turn down to a simmer. Simmer the potatoes until mostly cooked through, 3 to 4 minutes. Drain and let cool on a plate in a single layer.
  • Rinse and dry the skillet; place over medium-high heat with 1 tablespoon oil. When the skillet is hot, add the chorizo and cook, breaking up with a wooden spoon, until crisp and brown, about 6 minutes,. Transfer to a plate with a slotted spoon. With about 1 tablespoon of fat left in the pan - remove some if there's too much or add more oil if there's too little - add the cooled potatoes and cook, stirring periodically, until golden brown all over, 4 to 6 minutes. Add the chorizo back to the pan and stir for about a minute. Remove from the heat and let cool completely.
  • Slice the bread loaf in half horizontally and lay the two halves cut-side up. Pull out some of the bread from both halves (reserve for another use), leaving a 1/4-inch border. Spread mayonnaise on both halves. On the bottom half, layer ingredients in this order: refried beans, chorizo and potato, salsa, pickled jalapenos, Cotija, tomato, cilantro, shredded lettuce, some salt and pepper, and the top half of bread. Wrap tightly in parchment, wax paper or plastic wrap and secure with twine if necessary. Press at least 3 hours with a brick (see Cook's Note) or cast-iron skillet on top to flatten the sandwich, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature.

TRADITIONAL MEXICAN MOLLETES



Traditional Mexican Molletes image

A traditional Mexican open sandwich with refried beans and melted cheese served with salsa. Perfect for breakfast, lunch, or as a tasty snack.

Provided by Jenny Aleman

Categories     Trusted Brands: Recipes and Tips     Borden Cheese

Time 25m

Yield 4

Number Of Ingredients 5

4 bolillo rolls, sliced in half lengthwise
3 tablespoons butter, room temperature
1 (16 ounce) can refried beans, heated
1 (7 ounce) package Borden® Southwestern Cheddar & Monterey Jack Shredded Cheese
Mexican salsa or pico de gallo, for serving

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  • Remove some of the bread from the middle of bread halves to accommodate more toppings. Spread about 1 teaspoon butter on each half.
  • Spread 2 to 3 tablespoons warmed refried beans on bread. Sprinkle about 1/4 cup Borden® Cheddar and Monterey Jack shredded cheese on the beans. Place bread halves on prepared baking sheet.
  • Bake in preheated oven until the cheese is melted and bubbly and the bread is crispy, 15 to 20 minutes.
  • Top molletes with Mexican salsa or pico de gallo.

Nutrition Facts : Calories 698.5 calories, Carbohydrate 85.3 g, Cholesterol 77.1 mg, Fat 26.1 g, Fiber 9 g, Protein 28 g, SaturatedFat 15.3 g, Sodium 1022.5 mg, Sugar 5.5 g

MEXICAN LAYERED SANDWICH



Mexican Layered Sandwich image

Dinner ready in 30 minutes! Enjoy layered turkey sandwich in a new way - a delightful meal. Perfect if you love Mexican cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

4 flour tortillas (8 inches in diameter)
2 large lettuce leaves, shredded (1/2 cup)
1/2 pound thinly sliced cooked turkey
1/2 cup purchased spicy guacamole
1/2 cup shredded Cheddar cheese
1 can (2 1/4 ounces) sliced ripe olives, drained
1/3 cup chopped red bell pepper
3 medium green onions, sliced
2 tablespoons chopped fresh cilantro or parsley
1/4 cup sour cream
Salsa, if desired

Steps:

  • Place 1 tortilla on serving platter. Top with lettuce, half of the turkey and another tortilla.
  • Reserve 1 tablespoon guacamole; spread remaining guacamole evenly over second tortilla. Sprinkle with half each of the cheese, olives, bell pepper and green onions.
  • Top with third tortilla and remaining turkey; sprinkle with cilantro. Top with remaining tortilla. Spread sour cream evenly over sandwich. Sprinkle with remaining cheese, olives, bell pepper and green onions. Top with reserved guacamole.
  • Serve immediately, or cover and refrigerate up to 3 hours. To serve, cut into 6 wedges. Serve with salsa.

Nutrition Facts : ServingSize 1 Serving

MEXICAN SANDWICH



Mexican Sandwich image

Make and share this Mexican Sandwich recipe from Food.com.

Provided by Nurturing

Categories     Savory Pies

Time 35m

Yield 7 serving(s)

Number Of Ingredients 6

1 (8 ounce) package tortillas
1 (7 5/8 ounce) box Spanish rice
1 (15 ounce) refried beans
1 (15 ounce) turkey chili
1 lb boneless beef cube
3 cups mozzarella cheese

Steps:

  • Note: can use regular hormell chilli or turkey, but i like to have less fat.
  • First cook your rice.
  • Once the rice is cooked get a plate out.Put the tortilla on the plate.Put refried beans on the tortilla, put another tortilla, put spanish rice, add another tortilla,spread cheese, another tortilla put beef cube put another tortilla and put chili and cheese on top.
  • Put the plate in the oven.
  • heat the oven 450.
  • Good luck -- .

Nutrition Facts : Calories 790.5, Fat 60.8, SaturatedFat 26.5, Cholesterol 115.7, Sodium 1000.2, Carbohydrate 33.4, Fiber 5.8, Sugar 2.7, Protein 26.6

MEXICAN SANDWICHES



Mexican Sandwiches image

Provided by Melissa Roberts

Categories     Sandwich     Bean     Cheese     Onion     Quick & Easy     Dinner     Lunch     Avocado     Jalapeño     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 large sandwiches

Number Of Ingredients 14

1/4 cup pork lard or vegetable oil
1/3 cup finely chopped white onion plus 8 very thin slices
2 garlic cloves, minced
1 (15-ounce) can pinto beans, rinsed
1/2 cup reduced-sodium chicken broth or water
4 large soft white rolls, such as Portuguese (preferably oblong)
2 cups shredded roast chicken or pork
4 tablespoons crema or sour cream
12 to 16 slices pickled jalapeños with 2 teaspoons juice from can or jar
1/4 cup crumbled queso cotija (aged white cheese) or parmesan
1/3 cup cilantro leaves
2 radishes, very thinly sliced
1 (6- to 8-ounces) firm-ripe avocado, sliced
2 cups thinly sliced romaine

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.

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