Tortas Mexican Sub Sandwich Recipes

Steps:

• Season the cutlets with salt and pepper, to taste. Put the flour in a dinner plate and season with salt and pepper. Put the bread crumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the bread crumbs, pressing down on both sides so that the bread crumbs adhere to the meat.
• Heat 1/2-inch oil in a large skillet to 350 degrees F. Pan-fry the cutlets in batches until golden, about 2 to 3 minutes per side depending on the thickness. Set aside to drain on paper towels.
• To assemble the sandwiches, halve the rolls horizontally. Pull out the soft center of the slices and discard. Spread each roll evenly with the Chipotle Mayonnaise. Put the cutlets on the bottom halves of the rolls and top with lettuce, tomato, avocado, onion and jalapeno. Arrange the sandwiches on serving plates and garnish with lime wedges.
• In a small bowl mash together the chipotle chile, lime juice and mayonnaise. Season with salt and pepper, to taste.

Steps:

• First, split bollios in half, lengthwise.
• Spread mayo on the top halves. (you don't have to use mayo if you don't want to).
• Spread beans on the bottom halves of bollios.
• Top the beans with Pico de Gallo, avocado slices, tomato slices and lettuce. If you want to add cheese you can, personal preference.
• Evenly layer fajitas on top of vegetables.
• Cover with top half of bollio, press down and secure with toothpicks.
• If you don't want to use fajitas, you can use ham or turkey and whatever kind of cheese you want.