Mexican Hero Sandwiches

Mexican Hero Sandwiches
Mexican Hero Sandwiches is a vegan recipe with 4 servings. One serving contains 351 calories, 12g of protein, and 11g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of firm-ripe avocado, salt and pepper, to 6 onion, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Cut rolls in half horizontally. Pull out soft centers, making bread shells about 1/2 inch thick. Reserve soft bread for another use. Set rolls in a single layer on a 14- by 17-inch baking sheet.
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2
Broil rolls about 4 inches from heat, turning once, until lightly toasted on both sides, about 3 minutes total.
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3
Meanwhile, scoop beans into a microwave-safe bowl; cover.
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4
Heat in a microwave oven at full power (100%) until hot, about 2 minutes; stir at least once.
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5
Spread refried beans equally on cut sides of each roll section. In bottom section of each roll, tuck equal portions of the filling, onion, tomato, chilies, and cabbage.
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6
Sprinkle lightly with salt and pepper.
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7
Cut avocado in half lengthwise; discard pit. With a large spoon, scoop avocado from shell (or pull off peel), chopping slightly.
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8
Place equal portions of avocado on cut sides of the roll tops and spread to cover; sprinkle lightly with salt and pepper. Set tops, avocado down, on sandwich bases. Press down to secure filling.
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9
Serve with salsa to add to taste.
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SalsaSalsa
10
Egg-chorizo filling: Chop 1/3 pound cooked or smoked chorizo or linguisa sausage. In a bowl, beat 8 large eggs to blend with 2 tablespoons water and 1/4 teaspoon salt. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir chorizo until lightly browned, 3 to 4 minutes.
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11
Add egg mixture. As mixture sets, use a wide spatula to push cooked eggs aside and let uncooked liquid flow to pan bottom. Cook until eggs are softly set, about 2 minutes.
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12
Add salt and pepper to taste.
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13
Ham and cheese filling: Use 3/4 pound thinly sliced cooked ham and 1/4 pound sliced asadero or jack cheese.
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14
Chicken filling: Use 3/4 pound purchased cooked, seasoned chicken breast strips or sliced, cooked chicken breasts.
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15
Cheese filling: Use 3/4 pound panela or fresh mozzarella cheese, cut into 1/4-inch-thick slices.
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Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Concha y Toro Marques de Casa Concha Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 26 dollars per bottle.
Concha y Toro Marques de Casa Concha Pinot Noir
Concha y Toro Marques de Casa Concha Pinot Noir
Delicate deep red color. The nose presents concentrated aromas of strawberries and raspberries. The palate offers a refined texture and complex flavors of cherries, raspberries, licorice with a notable structure. Feels so lush, fine and delicate.This very versatile wine pairs well with white meats such as rabbit, pork, or quail as well as with fatty fish and shellfish in light and delicate preparations. Also fares well with Asian dishes such as stir-fries and mild curries.
DifficultyExpert
Ready In45 m.
Servings4
Health Score27
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