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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Torta is Spanish for sandwich —and is usually a hefty stack of meat, beans, and veggies. Our lightened version packs pork, beans, and veggies between fresh baguette slices for a super sandwich that can feed the whole family. Ingredients:
2 teaspoons olive oil |
1 teaspoon ground cumin |
1/4 teaspoon salt |
6 (2-ounce) boneless center-cut pork loin chops (1/4 inch thick) |
1 (12-ounce) baguette, cut in half horizontally |
1/2 cup canned pinto beans, rinsed and drained |
2 tablespoons refrigerated fresh salsa |
1/2 cup (2 ounces) shredded monterey jack cheese |
1/4 cup thinly sliced onion |
1 large tomato, cut into 8 (1/4-inch-thick) slices |
1 jalapeño pepper, seeded and thinly sliced |
1/2 ripe peeled avocado, cut into 1/8-inch-thick slices |
Directions:
1. Preheat broiler.
2. Heat oil in a large nonstick skillet over medium-high heat. Combine cumin and salt; sprinkle evenly over pork. Add pork to pan; cook 2 minutes on each side or until done. Let stand 5 minutes; cut into thin slices.
3. Hollow out top and bottom halves of bread, leaving a 3/4-inch-thick shell; reserve torn bread for another use. Place bread halves, cut sides up, on a baking sheet. Broil 2 minutes or until golden brown.
4. Place beans and salsa in a small bowl; mash with a fork until almost smooth. Spoon bean mixture into the bottom half of baguette. Top with pork, cheese, onion, tomato, jalapeño, avocado, and top half of baguette. Cut into 4 pieces.
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