Chipotle Shrimp And Cheese Torta Recipe

• 4 bolillo rolls or sturdy hero rolls
• 1 (15-ounce) can whole tomatoes, drained
• 2 canned chipotles en adobo
• 2 tablespoons canola oil
• 2 medium garlic cloves, minced (about 2 teaspoons)
• Kosher salt
• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons mayonnaise
• 1 avocado, pit removed, flesh sliced
• 4 ounces Oaxacan cheese or Monterrey Jack, shredded
• 1 cup baby arugula leaves

1. Preheat oven to 300u0b0F. Place rolls on sheet pan and transfer to the oven while you prepare the rest of the meal.
2. Puree the drained tomatoes and chipotles in a blender or with a hand blender until smooth. Heat the canola oil in a large non-stick pan over medium-high until shimmering. Add minced garlic and cook until fragrant, 15 to 30 seconds, stirring occasionally with a wooden spoon. Pour tomato mixture in and cook, stirring occasionally, until it has reduced to thick sauce, 3 to 4 minutes. Season with salt.
3. Reduce heat to medium and stir in shrimp. Let simmer on each side until they are pink and fully cooked, 3 to 4 minutes total. Turn off the heat.
4. Carefully remove rolls from the oven and cut each in half horizontally. Place a few slices of avocado on the cut-side of each bottom roll, and then top with a quarter of the shrimp mixture and a sprinkling of cheese and arugula. Spread some mayonnaise on the cut-side of each top, and then cap all the sandwiches. Cut in half and serve.

bolillo rolls, tomatoes, chipotles, canola oil, garlic, kosher salt, shrimp, mayonnaise, avocado, cheese, baby arugula

Taken from www.seriouseats.com/recipes/2013/08/chipotle-shrimp-and-cheese-torta-recipe.html?ref=title (may not work)