Mexican tortas are delicious, but messy. This sandwich, inspired by the same flavors, solves that problem by packing them all into a bread boat and pressing them under heavy weights until they form a single, intensely flavorful package with juicy pork, pickled onions, jalapeños, beans, and gooey melted Oaxaca cheese.
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Ham and eggs is a very common torta filling in Mexico, and for a good reason. The salty slices bring texture and loads of porkiness to the game, while the eggs help bulk it out. But you know what is crispier and more intense than ham? That's right. Bacon.
Heaped with creamy black bean spread, salty white cheese, and creamy avocados, these sandwiches are dead-easy to prepare at home: in the time it would take you to head out to your favorite Mexican joint and order a torta, you could make five of them from the comfort of your own home.
Shrimp maintain their juicy integrity even under an avalanche of toppings—no batter required. Plus I could cook them in a chipotle and tomato mixture, so the salsa was built right in.
A classic Mexican torta gets updated into the ultimate breakfast sandwich. Eggs, crispy fried pork, avocado, cotija cheese, and a spicy mayonnaise all served in a warm roll.