MEXICAN SANDWICHES

Mexican Sandwiches image

Provided by Melissa Roberts

Yield Makes 4 large sandwiches

Number Of Ingredients 14

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1/4 cup pork lard or vegetable oil
1/3 cup finely chopped white onion plus 8 very thin slices
2 garlic cloves, minced
1 (15-ounce) can pinto beans, rinsed
1/2 cup reduced-sodium chicken broth or water
4 large soft white rolls, such as Portuguese (preferably oblong)
2 cups shredded roast chicken or pork
4 tablespoons crema or sour cream
12 to 16 slices pickled jalapeños with 2 teaspoons juice from can or jar
1/4 cup crumbled queso cotija (aged white cheese) or parmesan
1/3 cup cilantro leaves
2 radishes, very thinly sliced
1 (6- to 8-ounces) firm-ripe avocado, sliced
2 cups thinly sliced romaine

Steps:

Heat lard in a large heavy skillet over medium heat until it shimmers, then cook chopped onion and garlic, stirring, until golden, 3 to 5 minutes. Add beans, broth, and 1/4 teaspoon salt (or to taste) and simmer, mashing beans, until beans resemble a coarse purée, about 5 minutes.
Halve rolls horizontally and hollow out slightly, discarding excess bread. Generously spread refried beans on both sides of each roll, then make sandwiches with remaining ingredients and salt to taste.