Mexico City Sandwiches
Makes 4 sandwiches
Ingredients
4 TB unsalted butter, softened
2 chipotles in adobo, minced, plus 1 tsp of sauce from the can
Salt and freshly ground black pepper
4 soft rolls, split (I used bolillo rolls)
1 medium tomato, sliced 1/8-inch thick
2 TB olive oil
8 large eggs
8 thin slices Monterey Jack cheese
1 small Hass avocado, peeled, pitted, and sliced 1/8-inch thick
8 thin slices baked ham (about 6 oz)
Directions
In a small bowl, make a spread using the butter, chipotle, and adobo sauce. Season with salt and pepper. Divide the butter mixture evenly into 4 portions and spread on the bottom halves of the rolls. Arrange equal portions of the sliced tomato on the bottom halves of the rolls as well.
Heat the oil in a large nonstick skillet over medium heat and crack in the eggs. Fry over-easy, remove skillet from the heat, and season the eggs with salt and pepper. Top the eggs with the cheese and pop a cover on to melt the cheese a bit.
For each sandwich, place 2 eggs on the tomatoes, top with avocado slices, and finally, the ham. Complete the sandwich with the top bun and serve immediately.
Recipe based on one in Food & Wine’s Annual Cookbook 2013
The CookingBites recipe challenge: avocado
Makes 4 sandwiches
Ingredients
4 TB unsalted butter, softened
2 chipotles in adobo, minced, plus 1 tsp of sauce from the can
Salt and freshly ground black pepper
4 soft rolls, split (I used bolillo rolls)
1 medium tomato, sliced 1/8-inch thick
2 TB olive oil
8 large eggs
8 thin slices Monterey Jack cheese
1 small Hass avocado, peeled, pitted, and sliced 1/8-inch thick
8 thin slices baked ham (about 6 oz)
Directions
In a small bowl, make a spread using the butter, chipotle, and adobo sauce. Season with salt and pepper. Divide the butter mixture evenly into 4 portions and spread on the bottom halves of the rolls. Arrange equal portions of the sliced tomato on the bottom halves of the rolls as well.
Heat the oil in a large nonstick skillet over medium heat and crack in the eggs. Fry over-easy, remove skillet from the heat, and season the eggs with salt and pepper. Top the eggs with the cheese and pop a cover on to melt the cheese a bit.
For each sandwich, place 2 eggs on the tomatoes, top with avocado slices, and finally, the ham. Complete the sandwich with the top bun and serve immediately.
Recipe based on one in Food & Wine’s Annual Cookbook 2013
The CookingBites recipe challenge: avocado