These appetizing Mexican rolls can be found in just about any Mexican restaurant from Bean to Beef filled you'll love them all. The authentic bread used to make these sandwiches is pan bolillo, unfortunately they're mostly found in Mexican bakeries. You can easily replace these buns with French baguette. I preffer to use grilled chicken in mine but any leftover meat will work just fine. Heat up the meat in small amount of oil and toss with your favorite salsa, top with lettuce, onions, avocados, tomatoes, and jalapenos for a real Mexican experience.
4 crusty rolls such as bolillo or french bread
Melted butter or olive oil for brushing
8oz canned refried beans
1 large avocado (lime juice for tossing)
12oz cooked meat such as chicken or beef
1 ripe tomato sliced
1 small onion (thinly sliced)
6 tbsp sour cream or 3 tablespoon mayonaise
salsa of your choice
shredded lettuce and jalapenos
Salsa of your choice (I used salsa de arbol)
Cut rolls in half and remove a little of the crumb to make space for the filling.
Brush the outside and inside of the rolls with butter or oil and toast on both sides on a hot griddle or skillet for a few minutes or until crisp.
Meanwhile place the beans with a tiny amount of water and heat through gently.
Cut the avocado in half lengthwise and twist the 2 halves in opposite directions to seperate. Stab the pit with the point of a sharp knife and lift out. Carefully peel off the skin, dice the flesh, and toss with lime juice to prevent discoloration.
When the rolls are heated, spread one half of each roll with beans, then top with a layer of cooked meat. Drizzle the meat with salsa of your choice. Top with tomato, lettuce, avocados, jalapenos, and onions. Generously spread sour cream or mayonaise on the other side of each roll then sandwich the two sides of each roll together.
Tip, You can either toss the meat when warming/cooking with a salsa of your choice or drizzle over the meat when assembling your sandwich.
Salsa de arbol recipe.