Grilled Cabbage Cemitas

• 1/2 medium green cabbage (1 pound), cut through the core into 1 1/2-inch wedges
• 1/2 medium red cabbage (1 pound), cut through the core into 1 1/2-inch wedges
• 1/4 cup extra-virgin olive oil, plus more for brushing
• 2 large garlic cloves, minced
• 1/2 teaspoon cumin seeds
• Kosher salt
• 4 cemita buns, kaiser rolls or hoagie rolls, split
• 1 Hass avocado, halved and pitted
• 1 cup shredded fresh mozzarella (4 ounces)
• 1/2 cup lightly packed cilantro leaves
• Hot sauce, for serving

1. Arrange the green and red cabbage wedges in 2 separate large skillets.
2. Divide the olive oil, garlic and cumin between the skillets.
3. Add 1 teaspoon of salt and 1/3 cup of water to each skillet and bring to a boil.
4. Flip the cabbage wedges, cover and cook over moderately high heat until tender, about 8 minutes.
5. Remove from the heat and let steam, covered, for 10 minutes.
6. Transfer the cabbage wedges to a plate, keeping them intact.
7. Light a grill or preheat a grill pan.
8. Grill the cabbage wedges over high heat, turning once, until lightly charred all over, about 2 minutes.
9. Transfer to the plate.
10. Brush the cut sides of the buns with olive oil and grill over high heat until lightly golden, about 1 minute.
11. Transfer to a work surface
12. Scoop the avocado into a small bowl.
13. Add a generous pinch of salt and mash with a fork.
14. Spread the avocado on the cut sides of the buns.
15. Top with the cabbage wedges, mozzarella and cilantro and serve with hot sauce.

green cabbage, red cabbage, extravirgin olive oil, garlic, cumin seeds, kosher salt, cemita buns, avocado, mozzarella, cilantro, sauce

Taken from www.foodandwine.com/recipes/grilled-cabbage-cemitas (may not work)