Roasted poblano chile peppers are at the heart of this Mexican sandwich. Pinto beans, guacamole, and melted Tillamook Monterey Jack complete this mouth-watering sandwich on a crusty ciabatta roll.
"Here’s a vegetarian take on a classic Mexican Taqueria standard, the torta. We do lots of non-vegetarian tortas at Bunk Sandwiches and Bunk Bar, as well. But, this one has always been a favorite of vegetarians, as well as meat eaters." – Tommy Habetz of Bunk Sandwiches
4-6 large poblano peppers, roasted and cleaned
1 small jalapeno, diced
¼ cup diced yellow onion
1 tablespoon olive oil
Salt and pepper to taste
8 oz can pinto beans
½ - ¾ cup (4-6 oz) prepared mayonnaise
2 cups (8 oz) Tillamook® Monterey Jack Cheese (also try Tillamook® Reduced Fat Monterey Jack Cheese), shredded
1 cup guacamole (use your favorite recipe)
4 ciabatta rolls, split open
4 tablespoons Tillamook® Unsalted Butter
2 cups shredded lettuce
Roasted Poblano Peppers
Turn broiler on to high and cook poblano peppers until their skin is blackened. Let peppers cool, then remove skin and seeds.
In a small pan, over medium-high heat, sauté the jalapeno and onion in the olive oil. Season with salt and pepper to taste. Cook until tender. Drain the pinto beans well, and add them to the pan. Season again and taste. Mash the beans together as they cook. Finish with a little lime juice, and cool.
Assembly of Sandwiches
Lightly spread the mayonnaise, beans, then cheese on the bread. Next add the roasted poblanos. Lightly butter the outside of the roll. Heat a panini press or griddle. Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes. To finish the sandwich, open it up and top it with some shredded lettuce, guacamole, and another squeeze of lime juice.