friends at Serious Eats
Mexican-style sandwiches made with fried eggplant, refried beans, roasted
chilies, and pickled red onions, served in a toasted roll doused in enchilada
YIELD: Serves 4
ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour
egplant, cut into 1/2-inch planks
cup homemade or store-bought vegetarian refried beans
tablespoons finely chopped chipotle pepper in adobo sauce
teaspoons dark molasses
sandwich or hero rolls
cup pickled red onions
shredded iceberg lettuce
fresh cilantro leaves
cups store-bought or homemade red enchilada sauce
poblano peppers directly over flame of a gas burner and cook, turning
occasionally, until blackened on all sides, about 10 minutes. Alternatively,
broil as close as you can get to broiler element, turning occasionally, until
blackened on all sides, about 10 minutes. Transfer to a bowl, cover tightly in
plastic wrap, and set aside.
season eggplant slices evenly with salt and pepper. Place on a paper
towel-lined plate and cover with another paper towel. Combine flour and 1/2 cup
water in a medium bowl. Season with salt. Place panko in a medium bowl. Heat
oil in a large wok, cast iron fryer, or Dutch oven to 375°F. Adjust flame to
down on eggplant slices to remove excess moisture, then transfer to bowl with
flour/water mixture 3 to 4 pieces at a time. Lift eggplant, allow excess batter
to drain, then transfer to breadcrumbs and toss to coat, pressing on crumbs to
adhere firmly. Transfer to a large plate. Repeat until all eggplant is coated
in batches (do not add more than a single layer of eggplant), carefully add
eggplant slices to oil and cook, turning occasionally, until golden brown and
crisp on all sides, about 4 minutes. Transfer to a paper towel-lined plate,
season immediately with salt, and repeat until all eggplant is cooked.
peel charred skin from poblano peppers, remove stems and seeds, and cut into
1/4- to 1/2-inch strips.
small bowl, combine refried beans, chipotle peppers, and molasses. Stir with a
fork until homogenous.
assemble sandwiches, split rolls in half. Spread bean mixture evenly over bottom
halves. Top with pepper strips, fried eggplant, pickled red onions, shredded
lettuce, and cilantro. Spread sliced avocados evenly on cut-side of top half of
rolls. Close sandwiches, pressing down gently to compress.
tortas, serve as-is, or toast in a panini press or in a hot oven for a few
minutes if desired.
pambazos, place enchilada sauce in a large bowl. Transfer sandwiches to bowl
one at a time and spoon sauce over them until completely coated. Transfer to a
panini press and grill until toasted and sauce is lightly charred, about 4
minutes. Serve immediately.