Recipe: Mexican Panini

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by Chef Martin Lopez

KMOV.com

Posted on March 29, 2013 at 10:45 AM

Updated Friday, Mar 29 at 10:45 AM

Ingredients:
4 -8 thin sliced sandwich beef steaks (especially good with very thin sliced ribeye.
1 -2 cup breadcrumbs (for dredging steaks)
1-2 eggs
1 clove of fresh garlic
Pinch of salt
Pinch of black pepper
vegetable oil (for frying)
2 loaves of French bread, Telera bread. 
Sour cream (approx 3/4 cup)
1 (14 ounce) cans refried beans
1/2 lb chorizo sausage (fround or with skins removed)
8 ounces queso fresco ( or feta cheese)
shredded lettuce
sliced tomato
2 avocados ( peeled and sliced thinly)
1 onion, thinly sliced into rings

Directions to cook steaks:
Dredge steaks in egg, diced garlic, salt, and black pepper. Cover with breadcrumbs, and set aside.
Heat about 1/4 inch oil in a large non-stick skillet to medium heat.
Test temp of oil by sprinkling some breadcrumbs into oil.
If they do nothing the oil is too cold, if they burn the oil is too hot, if they sizzle but don't burn it's ready.
Fry steaks a few at a time about 3 minutes or so on each side (just until they are golden brown).
Put steaks in a warm oven to keep warm while you continue with the next steps.
In a small skillet brown chorizo until cooked through, about 5-6 minutes; drain on paper towel and set aside.

To assemble sandwiches:
You might want to heat bread in a warm oven, but every time I do this step the bread is still cold by the time I am done assembling so I have started to skip this step.
Sandwich - Torta Assembly
If using French bread, half or other wise cut loaf to the size you want for your sandwiches.
Split the bread down the center and scoop out excess bread.
To each sandwich you will do the following: to the top half spread liberally with sour cream; sprinkle with crumbled queso fresco, set aside.
To the bottom half spread with refried beans
Sprinkle with 1/4 of the chorizo.
Put 1-2 steaks (depending on the size of your steaks) on top of chorizo in one layer.
Top with shredded lettuce, then add the sliced tomato, followed b

Chef Martin Lopez CEC / 314-223-3259 / martin@ChefMartin.Net / ChefMartin.Net
 

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