MEXICAN STYLE SANDWICH RECIPES
MEXICAN GRILLED CHEESE SANDWICHES RECIPE: HOW TO MAKE IT
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
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 8
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, FatContent 22g fat (10g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 892mg sodium, CarbohydrateContent 39g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 11g protein.
MEXICAN-STYLE GRILLED VEGETABLE SANDWICH RECIPE | MYRECIPES
This classic Mexican sandwich, or torta, swaps the usual meat for colorful grilled summer vegetables. The traditional black bean spread adds protein and acts as a moisture barrier so the bread stays extra crispy.
Provided by Bruce Weinstein and Mark Scarbrough
Yield Serves 4 (serving size: 1 sandwich quarter)
Number Of Ingredients 14
Steps:
- Preheat broiler to high.
- Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 11 minutes or until blackened. Wrap pepper halves in foil. Let stand 5 minutes; peel. Cut into strips.
- Place juice, oregano, oil, cumin, 1/4 teaspoon black pepper, ground red pepper, and beans in the bowl of a food processor; pulse 5 times or until coarsely chopped.
- Heat a grill pan over high heat. Coat pan with cooking spray. Arrange zucchini and onion slices on pan; grill 5 minutes on each side.
- Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell. Spread black bean mixture over bottom half of bread; top with zucchini, onion, and bell pepper. Sprinkle with remaining 1/4 teaspoon black pepper, salt, and cheese. Top with top half of bread. Coat both sides of sandwich with cooking spray. Place sandwich on grill pan; top with a heavy skillet. Grill 3 minutes on each side or until cheese melts. Remove sandwich from pan; cut into quarters.
Nutrition Facts : Calories 360 calories, CarbohydrateContent 55 g, CholesterolContent 7 mg, FatContent 10.1 g, FiberContent 6 g, ProteinContent 15 g, SaturatedFatContent 2.8 g, SodiumContent 722 mg
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