Chipotle Shrimp and Cheese Torta Recipe

Directions

1. 1.

   Preheat oven to 300°F. Place rolls on sheet pan and transfer to the oven while you prepare the rest of the meal.

2. 2.

   Puree the drained tomatoes and chipotles in a blender or with a hand blender until smooth. Heat the canola oil in a large non-stick pan over medium-high until shimmering. Add minced garlic and cook until fragrant, 15 to 30 seconds, stirring occasionally with a wooden spoon. Pour tomato mixture in and cook, stirring occasionally, until it has reduced to thick sauce, 3 to 4 minutes. Season with salt.

3. 3.

   Reduce heat to medium and stir in shrimp. Let simmer on each side until they are pink and fully cooked, 3 to 4 minutes total. Turn off the heat.

4. 4.

   Carefully remove rolls from the oven and cut each in half horizontally. Place a few slices of avocado on the cut-side of each bottom roll, and then top with a quarter of the shrimp mixture and a sprinkling of cheese and arugula. Spread some mayonnaise on the cut-side of each top, and then cap all the sandwiches. Cut in half and serve.