Sometime last week Brent sent me an email that said
these interest me: http://www.delish.com/recipefinder/tijuana-torta-recipe-9868
Normally it’s like pulling teeth to get Brent to help plan the menu, so I’m not one to complain when he offers up an idea unprompted. I didn’t follow the recipe exactly, but I got the basic gist of it. Let’s talk about the construction. The bread is just a simple skinny baguette made with the light whole wheat dough from Artisan Bread. Next, I mashed some cooked black beans with some tomato paste, cumin, coriander, salt and cilantro. This made a bean paste of sorts, but there was still plenty of texture. Each sandwich got about ~1/3 cup of the bean mixture. On top of that I layered some Monterey Pepper Jack cheese and put the bread/bean/cheese stack in the oven to melt everything together for about 5 minutes. Once it was warmed and melty, I just layered some sliced avocado, sprinkled with lime juice, sliced tomato, red onion, and some green cabbage.
I loved this sandwich. The crusty bread, and all the flavors and textures. So so good. Of course, I love avocado on everything and this was no exception. Brent and I both agreed, however, that in this case, because there were so many flavors and textures, the cheese was really unnecessary. Normally I think cheese improves everything, but this really didn’t need it. I don’t even think I could taste it. On the side we had some sweet potato fries with Country Bob’s sauce. A totally perfect mid-week dinner.