Tailgate Torta “Torta” is simply Spanish for “sandwich”
and the menu trend toward these
well-filled sandwiches is sweeping the
nation. What’s the appeal? The crunchy
rolls and combination of fillings with spicy
extras turn a plain deli sandwich into a
Saturated fat 5.2g
Monounsaturated fat 7.3g
Polyunsaturated fat 1.5g
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• 2 teaspoons olive oil
• 1 teaspoon ground cumin
• ¼ teaspoon salt
• 6 (2-ounce) boneless center-cut pork loin
chops (¼ -inch thick)
• 1 (12-ounce) baguette, cut in half
• ½ cup canned pinto beans, rinsed and
• 2 tablespoons refrigerated fresh salsa
• ½ cup (2 ounces) shredded Monterey Jack
• ¼ cup thinly sliced onion
• 1 large tomato, cut into 8 (¼ -inch thick)
• 1 jalapeño pepper, seeded and thinly
• ½ ripe peeled avocado, cut into
Prep Time: 20 minutes
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.
Yield: 4 servings of 1 sandwich each
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