In this great nation of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around the country. Got a sandwich we should check out? Let us know. —The Mgmt.
Tips and tricks for making the best sandwiches at home.
In San Diego, burritos are still the most popular Mexican import but tortas are gaining a foothold. The new torta shop downtown, Bolillo Tortas, offers 17 different varieties ranging from ham and cheese to ahogada (a carnitas torta drenched in chile de arbol sauce).
The Milanesa de Pollo starts with a chicken breast that's pounded flat, lightly breaded and fried, sort of like the Mexican version of schnitzel. The crunchy layer of breading gives the sandwich some texture and counter-balances the creaminess of the queso, avocado, beans, and cream.
The torta has earthy, mostly neutral flavors but you can turn up the heat by slapping on some chipotle salsa, pickled serrano peppers, or a generous drizzle of salsa verde (Bolillo's has tomatillo and nopales). Before you bite down, make sure you've got a good hold of the squishy roll—the multiple multiple layers of ingredients, many of them moist and creamy, are prone to slippage.
All tortas come with a bacon-wrapped, cream cheese-stuffed fried jalapeno, plus veggies, salad, or spicy roasted corn (which is the way go to). For under $10, it's a filling option, particularly for the hungry hoards flooding out of the convention center just three blocks away.