Tortas Mexican Sandwich
Make the Mexican sandwich that we’re all talking about! Ready in minutes and a definite to satisfy lunchtime or after-school hunger.
Method
1. Rub the taco seasoning into the steak so that it is well coated. Leave aside for 5 minutes.2. To a non-stick pan, add the oil and cook the steak for around 5-6 minutes, turning halfway through. Remove from the heat and let the steak rest for 10 minutes. Once rested, cut into thick slices.
3. Halve the rolls and spread a generous layer of mayonnaise on one side. Add the vegetables, beans and pickles to the other side, then the cooked steak, and finally the grated cheese.
4. Use a sharp knife to cut the sandwiches in half and serve immediately.
Tip
Leftover steak can be frozen for up to 6 months.Ingredients
• 450g Bavette steak (or skirt steak)
• 2 tablespoons Taco Seasoning
• 1 tablespoon Olive Oil
• 4 Hoagie Rolls or long crusty roll
• 60g Mayonnaise
• 1 can Refried Beans
• 1 large Avocado sliced
• 1 large Tomato sliced
• 1/2 large Red Onion sliced
• 120g Cheese, grated
• 10 Opies Mini Gherkins, shredded
• 10 Opies Mini Silverskin Onions, shredded
