very nice! I like warm sandwich, so I arrange to panini. I eat with rosemary potato wedge and zucchini chip. Fantastic dinner!
Seared Pork Tortas
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.
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- Calories: 441
- Fat: 15.2g
- Saturated fat: 5.2g
- Monounsaturated fat: 7.3g
- Polyunsaturated fat: 1.5g
- Protein: 30g
- Carbohydrate: 46.9g
- Fiber: 4.2g
- Cholesterol: 66mg
- Iron: 3.7mg
- Sodium: 806mg
- Calcium: 147mg
- 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
- 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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