This Mexican Sandwich Is The Answer To Your Late Night Munchies

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If you’re gonna indulge in a sandwich, make it a good one. Vietnam has the bành mi, Venezuela has the arepa, Turkey has the döner kebab, we have PB&J and Mexico has the torta. The torta is served on a round white sandwich roll (called either a telera or bolillo roll) with a solid crust and a pillowy soft inside. You can eat a torta hot or cold, pressed like a Cubano or toasted. A typical torta contains meat, avocado mash, a spread of black beans or refried beans, pickled jalapeños, queso, lettuce, tomato, mayo or sour cream, onions and spicy Mexican chili sauce. Like any great sandwich, it’s interpreted differently around the world.

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Toppings for a torta are limitless. While tacos usually get the spotlight, there’s only so much you can jam into a tortilla before it all slips out and falls into your lap. With a torta, if you layer the sandwich properly, you can fit a hefty amount of toppings inside. Grilled or caramelized veggies are ideal for piling on the roll, but raw veggies will give you that perfect crunch. You could easily make a meat-free torta with enough veggie toppings, but go the protein route if you want the most bang for your buck.

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When it comes to protein, choose between slow-cooked meats like carnitas, crunchy and crispy fried cutlets (Milaneza), meatballs, eggs, chorizo, ham, bacon or even grilled shrimp. An acidic component is important, so don’t skimp on the pickled toppings. Also, a little squeeze of lemon or lime juice won’t hurt anyone.

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Don’t forget the most important part: CHEESE. You can use a melty cheese like pepper jack, which will help all of the ingredients stay together, or go for a crumbly cheese like cotija, feta or goat cheese. Queso also works here.

If you’re wondering how you’re supposed to assemble this beast of a sandwich, there aren’t any rules. You could pile everything on, put it in the toaster oven and let the cheese do its thang before closing up the torta. Whatever makes you happy.