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.
Yield:
4 servings (serving size: 1 sandwich)
Recipe Time
Total:
20 Minutes
Nutritional Information
Calories
441
Fat
15.2 g
Satfat
5.2 g
Monofat
7.3 g
Polyfat
1.5 g
Protein
30 g
Carbohydrate
46.9 g
Fiber
4.2 g
Cholesterol
66 mg
Iron
3.7 mg
Sodium
806 mg
Calcium
147 mg
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
Preparation
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.
Note:
August 2010
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