This ain’t no panini. It’s a torta, a classic Mexican sandwich that makes everyone’s mouths water. Spiciness and brininess from the pickled eggs mix perfectly with thick and creamy refried beans, avocado, mozzarella and mayo.
Jalapeño pickled eggs:
In a pot, bring all liquids, spices and aromatics to a simmer.
Add the sliced carrot, jalapeños and red onion.
Simmer for 1 minute and then take off the heat and cool.
Place in a jar and add the pickled quail eggs. Close the jar and refrigerate.
Store in fridge until you make your tortas!
Note: The longer the eggs sit in the pickling liquid the more flavour and spice they will have.
Slice bread rolls in half.
Coarsely chop up your jarred jalapeño pickled quail eggs and place in a bowl.
Stir in mayonnaise and 1 tbsp of pickling liquid. Set aside.
In a pan, heat up refried beans over medium heat until they begin to come off the pan when stirred. About 5 minutes.
Evenly divide refried bean between the bread rolls, spread on both slices of the rolls.
Add the egg mixture to one side of the roll.
Cut avocado in half, remove pit and thinly slice.
Finish off sandwich with sliced tomatoes, pickled jalapeños, pickled carrot slices, 1/4 of an avocado per sandwich, mozzarella and microgreens.
Close sandwiches and enjoy!