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   Touchdown Tortas
with Chipotle Mayonnaise

3/4 cup mayonnaise
1 Tbsp. finely chopped canned chipotle chiles in adobo
1-1/2 tsp. fresh lime juice
6 bolillos or other sandwich rolls
3 Tbsp. butter, softened
1-1/2 cups refried beans, warm or at room temperature
2 cups shredded cooked chicken
1 sweet onion, halved and thinly sliced
1-1/2 cups shredded lettuce

Tortas are zesty Mexican sandwiches made with crusty, torpedo-shaped rolls called bolillos—but French or Italian rolls work equally well. To make the chipotle mayonnaise, mix the mayonnaise, chipotles, and lime juice until well blended. Cut rolls in half lengthwise. Pull out some of the soft white centers to make space for filling. Spread 1-1/2 tsp. butter over the cut sides of each roll. Spread about 2 Tbsp. refried beans on the bottom half of each. Top with 1/3 cup shredded chicken. Spoon 2 Tbsp. chipotle mayonnaise over chicken. Top with 1/6 of the onion slices and 1/4 cup lettuce. Cover with top halves of rolls and serve at once.

6 servings

 


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