Touchdown Tortas With Chipotle Mayonnaise Food

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.

TOUCHDOWN TORTAS WITH CHIPOTLE MAYONNAISE

Steps:

• To make the chipotle mayonnaise, mix the mayonnaise, chipotles, cilantro, and lime juice until well blended.
• Cut rolls in half lengthwise.
• Pull out some of the soft white centers to make space for filling.
• Spread about 2 tablespoons refried beans on the bottom half of each.
• Top with 1/3 cup shredded chicken.
• Spoon 2 tablespoons chipotle mayonnaise over chicken.
• Top each with 1/6 of the Oso Sweet Onion slices and 1/4 cup lettuce.
• Cover with top halves of rolls and serve at once.