Yield: 48 servings
|2 slices||Bacon; optional|
|3 cups||Vegetarian Black Beans; (see recipe)|
|(or other beans of choice)|
|1 pounds||Red onions|
|1 cup||Distilled white vinegar|
|4||Dozen Torta rolls; bolillos|
|6 pounds||Sliced roast turkey - (to 7 lbs); see * Note|
|¾ pounds||Cotija cheese; crumbled|
* Note: The best turkey meat for this sandwich is roasted at home. It's even better if it is brined overnight. Dissolve ⅔ cup salt in 1 gallon of water and pour that over the raw meat. Leave it to refrigerate overnight.
Pat dry and roast at 350 degrees to an internal temperature of about 145 degrees (about 2 hours). Tent the turkey breasts with aluminum foil and set aside for 20 minutes before slicing.
Chop bacon coarsely and cook over medium heat until crisp, about 10 minutes. Add Vegetarian Black Beans and cook, smashing beans against bottom of pan with spatula. Starch from beans will thicken most of their liquid into firm paste in about 5 minutes. Set aside. Slice red onions ¼- to ½-inch thick, separate into rings and place in bottom of mixing bowl. In another bowl, combine water, vinegar, salt and sugar and stir until well mixed. With mortar and pestle, lightly crush peppercorns and cloves and add to vinegar mixture. Pour marinade over onions and add bay leaves and thyme.
Cover onions tightly with plastic wrap and set aside until onions are rosy pink and soft but still crisp, at least 4 hours. (For faster results, begin by placing onion rings in colander and pour boiling water over them. Onion rings prepared this way will be ready in 30 minutes). Slit rolls almost through. Spread 1 tablespoon refried black bean paste on bottom of roll.
Add turkey and garnish with pickled onions and cheese. Yields 48 servings.
Each serving, with bacon added to beans: 299 calories, 493 mg sodium, 51 mg cholesterol, 7 grams fat, 33 grams carbohydrates, 24 grams protein, 0.36 gram fiber
Recipe Source: Los Angeles Times - 12-20-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@...
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