Roosevelt Avenue-Style Cemita Sandwiches Recipe

• 4
• or store-bought cemita buns (see note), sesame-seed buns, or brioche buns, halved
• 6 tablespoons warm
• 2 cups warm
• ,
• ,
• ,
• , or other taco filling
• Canola or vegetable oil, for greasing
• 2 ripe medium Hass avocados, halved, pitted, and sliced
• 1/2 cup shredded iceberg lettuce from 1 small head
• 8 thin tomato slices from 2 medium tomatoes
• 12 raw onion rings (about 1/4 inch thick)
• 20 leaves papalo (see note), or fresh cilantro leaves
• 4 chioptle chiles from 1 (7-ounce) can whole chipotle chiles in adobo
• 1 cup shredded Queso Oaxaca from 1 (14-ounce) ball of cheese (see note), or low-moisture fresh mozzarella or string cheese
• 1/2 cup mayonnaise

1. Preheat oven to 350u0b0F. Heat 2 cast-iron skillets or 1 large griddle over medium-high heat until lightly smoking. Rub with oil using a paper towel and toast cut surfaces of buns, pressing down with a sturdy spatula to compress. Set aside.
2. Spread refried beans on bottom buns. Top with meat of choice. Arrange avocado on top of meat.
3. Top avocado with lettuce, tomato, onion, and papalo. Tear each chipotle into pieces and arrange on top of papalo. Mound cheese strands on top.
4. Smear top buns with mayonnaise and close sandwiches. Set on baking sheet and transfer to oven until just warmed through and cheese is just starting to soften throughout, about 3 minutes. Serve.

buns, warm, warm, vegetable oil, avocados, shredded iceberg lettuce, tomato, onion rings, papalo, cheese, mayonnaise

Taken from www.seriouseats.com/recipes/2015/04/roosevelt-avenue-style-mexican-cemita-sandwich-recipe.html (may not work)