Recipe courtesy of Robert Medina, owner, Torta Haus, Chicago
Makes four tortas
For the veggie filling:
2 zucchini, sliced
1 medium yellow squash, sliced
4 portabella mushrooms, sliced
2 avocados, sliced
24 Brussels sprouts, cut in half
For the marinade:
½ c. lime juice
½ c. vegetable oil
8 cloves garlic, minced
2 serrano peppers, sliced
2 t. salt
2 t. pepper
1 cup chopped cilantro
Other fillings:
½ c. refried beans
½ c. sour cream
8 slices of Muenster cheese
Shredded lettuce
Tomato slices
Onion slices
Sprouts
4 torta rolls, sliced
Mix all of the ingredients for the marinade in a glass bowl, then add the vegetables and marinate for at least one hour. Once marinated, cook the veggies in a grill pan over high heat for about five minutes. Meanwhile toast the torta rolls.
Smear 2 T. of refried beans on the bottom half of each torta roll, then add a slice of Muenster cheese. Layer on the fried vegetables evenly on each torta. Top with tomatoes, onions, and avocados. Smear the top half of each torta with 2 T. sour cream and place on top.