Makes 4 servings
Sandwiches are called "tortas" in Mexico, and Americans are discovering what Mexicans have known all along – one of the best sandwich ingredients is avocados. Here's some inspiration from south of the border to give your post-holiday meals a little zest.
1 can (16 ounces) refried beans
4 sandwich rolls (such as Italian or Kaiser), split
3 tablespoons jarred pickled jalapeños, finely chopped
8 ounces shredded turkey
1/3 cup very thinly sliced onion
2 ripened Mexican Hass avocados, pitted, peeled, and sliced
1 large tomato, thinly sliced
4 ounces thinly sliced mozzarella cheese
2 tablespoons vegetable oil
Spread beans on the bottom halves of the rolls; sprinkle with pickled jalapeños.
Layer turkey, onion, avocado, tomato, and cheese on top. Cover with the remaining roll halves.
Heat the oil in a large skillet over medium heat. Add the sandwiches; place another skillet, bottom down, over the sandwiches. Toast for 4 minutes per side or until the bread is golden brown and the cheese is melted.