Spicy Mushroom Torta With Cheese
- 2 tablespoons salted butter, divided
- 1/2 tablespoon olive oil
- 1 cup mushrooms, sliced
- salt and ground black pepper to taste
- 5 tablespoons sour cream
- 3 Anaheim chiles, roasted, peeled and cut into 1/2-inch strips (see directions for how-to link)
- 3 teaspoons tequila (optional)
- 1/2 cup queso quesadilla, shredded
- 2 bolillo rolls (Mexican oval sandwich rolls) or French bread rolls
- 1 avocado, sliced (optional)
- Melt 1 tablespoon butter with olive oil in a medium skillet over medium heat.
- Stir in mushrooms and saute for 10 minutes or until tender.
- Add salt and pepper to taste.
- Add the sour cream and chile strips and cook until warm.
- Completely remove pan from heat.
- Carefully add tequila.
- Return to heat and simmer, uncovered, for 1 minute or until most of the tequila has dissipated.
- Stir in 1/4 cup cheese until melted.
- Set mixture aside.
- Preheat a comal (griddle) or panini press.
- Split rolls in half and coat both the inside and the outside of each roll with the remaining butter.
- Brown the inside of each roll.
- Layer the bottom roll with the warm mushroom and chile mixture, top with some shredded cheese, and add the top half of the roll.
- Grill the sandwiches over moderate heat, turning once until the bread is lightly toasted and the cheese has melted, 5 to 6 minutes.
- If using a panini press, close the lid and press down slightly using even pressure.
- Most sandwiches cook perfectly on a panini press in 2 to 3 minutes.
butter, olive oil, mushrooms, salt, sour cream, anaheim chiles, tequila, queso quesadilla, bolillo rolls, avocado
Taken from www.foodrepublic.com/recipes/spicy-mushroom-torta-with-cheese-recipe/ (may not work)