Spicy Pickled Quail Egg Torta
- Prep time: 20 minutes
- Cook time: 10 minutes
- Makes: 4 sandwiches
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.
Ingredients
- 1 pack of Spring Creek pickled quail eggs (24 eggs)
- 4 jalapeños peppers, sliced into rounds
- 1/4 red onion, thinly sliced
- 1/2 carrot, peeled and thinly sliced into rounds
- 1/2 cup white wine vinegar
- 1/2 cup water
- 1 tbsp salt
- 1 tbsp sugar
- 1 bay leaf
- 5 peppercorns
- 1/3 tsp oregano
- 4 Portuguese bread rolls (or any bread roll available to you), sliced in half
- 4 tbsp refried beans
- 1 avocado, thinly sliced
- 12 jalapeño pickled quail eggs
- 1 ½ tbsp mayonnaise
- 1 ball of mozzarella, thinly sliced
- 1 tomato, thinly sliced
- Microgreens, to taste
Jalapeño pickled eggs:
Sandwich:
Instructions
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.
For sandwich
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!
