Cemita Poblana (Pueblan Sandwich — Sesame Roll, Milanesa, Chipotle)

Ingredients

• 400g beef cutlet (top round), pounded to 3mm thickness
• 2 cemita poblana rolls (sesame-seeded) or brioche rolls
• 150g Oaxaca cheese or mozzarella, thick slices
• 2 chipotle en adobo, minced fine
• 30ml crema or sour cream
• 15ml adobo sauce (from can)
• 2 ripe avocados, sliced
• 100g iceberg lettuce, shredded
• 40g papalo (Mexican cilantro), leaves
• 30g white onion, thinly sliced
• 10ml vegetable oil
• 5g salt
• 2g Tellicherry black pepper

Method

1. 1
   Season beef cutlet with salt and pepper on both sides; heat oil in a skillet to medium-high and fry 2 minutes per side until golden and cooked through; remove and let rest.
2. 2
   Whisk chipotle minces with crema and adobo sauce; set aside.
3. 3
   Toast open cemita rolls cut-side down in the same skillet 1 minute until lightly golden.
4. 4
   Layer bottom of each roll: lettuce, sliced beef, cheese, avocado, papalo, and onion.
5. 5
   Spread chipotle crema on top roll halves and close the sandwiches.
6. 6
   Cut in half diagonally and serve immediately with extra napkins.