Recipe: Border Grill’s Vegetarian Torta

Note: Another recipe from the vegetarian issue. This one looks like an awful lot of work for a sandwich, but it’s worth every minute. The rolls are crisp and delicious and absolutely unlike anything you can buy in a bakery, and the finished sandwich is spectacular.

1 Bolillo, cut in half lengthwise

Butter

2 tablespoons mayonnaise

1/2 cup Black Beans

1/2 cup Cheese Mix

1/4 cup Roasted Pepper Mix

2 tablespoons sliced green olives

1/2 avocado, peeled and sliced

1/2 tomato, thinly sliced

2 tablespoons thinly sliced red radishes

Lettuce

Generously spread cut sides of Bolillo with butter. Toast on hot grill. Spread mayonnaise on both halves of bread. Spread Black Beans on bottom half. Top with Cheese Mix.

Place under broiler few minutes to melt cheese. Top with Roasted Pepper Mix, sliced olives, avocado, tomato, radishes and lettuce. Cover with top half of bread. Makes 1 serving.

Note: Commercial bolillos are also available in Mexican bakeries.

Bolillos

2 cups warm water

3 packages dry yeast

1 teaspoon sugar

2 cups warm milk

5 1/2 cups bread flour, about

5 1/2 cups all-purpose flour, about

Salt

1 tablespoon baking powder

Butter, softened

Combine warm water, yeast and sugar in large mixing bowl. Whisk to dissolve yeast. Let stand until foamy. Stir in warm milk, 1 1/2 cups bread flour and 1 1/2 cups all-purpose flour. Beat until lump-free. Let stand until light and foamy, about 1/2 hour.

Combine 3 cups bread flour, 3 cups all-purpose flour, 1 tablespoon salt and baking powder. Add to yeast mixture, mixing well. Work in enough additional flour, up to 1 cup each, to make medium-firm, non-sticky dough. Knead 5 to 8 minutes on machine with dough hook. Let stand in warm place until doubled in bulk, about 1 to 1 1/2 hours.

Divide dough in 4-ounce portions. Shape into balls. Let rest briefly. Shape into 6-inch long rolls, tapering at ends. Depress long center with hand or finger and slather generously with soft butter.

Sprinkle with little flour, dumping out excess flour. Enclose butter and remaining flour by pressing sides together and rolling lightly with palm of hand. Place seam side down on parchment-paper-lined baking sheet. Let rise until doubled, about 1/2 hour.

Turn rolls over, seam side up. Stir together 1 tablespoon salt and 1/2 cup water and place in spray bottle. Spray rolls generously with salt water.Bake at 375 degrees 10 minutes (about 7 minutes in convection oven), turn rolls upside down. Reduce oven temperature to 300 degrees and continue baking until rolls are crisp and brown on outside and firm inside, abut 30 minutes (20 minutes in convection oven). Cool on baking sheet. Makes about 1 1/2 dozen.

Note: Bolillos may be sprayed second time during baking, if heavier crust is desired.

Black Beans

1/2 pound black beans

2 tablespoons butter or vegetable oil

3/4 cup diced onion

Salt, pepper

Place black beans in heavy sauce pot. Add water to cover beans by 3 inches. Bring to boil. Simmer until beans are tender, about 1 12 hours, adding more water if needed.

Heat butter in separate pot. Add onion and saute over medium heat until caramelized. Add beans. Cook over low heat 15 to 20 minutes, mashing beans until creamy. Season to taste with salt and pepper. Makes enough filling for 4 to 5 sandwiches.

Roasted Pepper Mix

3 sweet red peppers

3 poblano chiles

1 teaspoon lime juice

1 tablespoon extra-virgin olive oil

Salt, pepper

Place red peppers and poblano chiles over open flame or under broiler. Roast until blackened and blistered, turn chiles with tongs for even roasting. Place peppers and chiles in plastic bag. Close and allow to sweat until vegetables are cool enough to handle, about 15 minutes.

Peel off charred skins using small sharp knife. Cut chiles and peppers into 1/2-inch-wide strips. Mix with lime juice and olive oil. Season to taste with salt and pepper. Makes enough for 4 to 5 sandwiches.

Cheese Mix

1 cup shredded Manchego cheese

1/2 cup shredded fresh Panela cheese

1/2 cup shredded Cotija cheese

Mix all cheeses in bowl. Makes about 2 cups, enough for 4 to 5 sandwiches.

Note: If cheeses are unavailable, use Jack cheese as substitute.

Each serving contains about:998 calories; 1113 mg sodium; 95 mg cholesterol; 59 grams fat; 95 grams carbohydrates; 29 grams protein; 4.58 grams fiber; 53% calories from fat.