Cemita Poblana (Puebla-Style Sandwich)

marty olguin

By
@martycancook

Puebla, 80 miles to the east. Puebla is the country's fourth-largest city and the source of some of its most famous dishes. the cemita poblana, the queen of tortas (sandwiches).The distinguishing characteristic of the cemita is the bread it's served on: a fluffy egg roll topped with sesame seeds. The sandwich is filled with sliced avocado, queso blanco(soft white cheese), raw onions, chipotle chiles, and some kind of meat—typically ham, chicken, pierna en adobo(roast pork leg marinated in red chile sauce), head-cheese,or milanesa(thin, breaded veal cutlets)with fresh pápalo, a pungent herb.


Featured Pinch Tips Video

Comments:

Serves:

SERVES 4

Prep:

15 Min

Cook:

20 Min

Ingredients

1 c
flour4
4
eggs, beaten
1 c
bread crumbs
4 ¼?
-thick veal cutlets
kosher salt and freshly ground black pepper, to taste
1/4 c
canola oil
4
round rolls, split and toasted
2
avocados, pitted, peeled, and thinly sliced
12 oz
queso blanco or mozzarella, grated
8 slice
thin slices yellow onion
8
chipotle chiles in adobo, finely chopped, plus 3 tbsp. sauce from the can
fresh papalo in lil bunches

Directions Step-By-Step

1
Place flour, eggs, and bread crumbs in three separate shallow dishes. Season veal with salt and pepper, and coat with flour, shaking off excess. Dip in eggs, then dredge in bread crumbs. Set aside.
2
Heat oil in a 12? skillet over medium-high heat, and cook veal cutlets, turning once, until golden brown on both sides, about 6 minutes. Using tongs, transfer to paper towels to drain.
3
Place 1 veal cutlet on the bottom half of each roll and top with half an avocado(smoosh it in) , 3 oz. cheese, 2 slices onion, and ¼ of the chipotle sauce. Cover with top bun.Add fresh papalo

About this Recipe