2 sl Bacon; optional
3 c Vegetarian Black Beans; (see
-recipe)
(or other beans of choice)
1 lb Red onions
1 c Water
1 c Distilled white vinegar
2 ts Salt
1 tb Sugar
10 Black peppercorns
5 Cloves
2 Bay leaves
4 Thyme sprigs
4 Dozen Torta rolls; bolillos
6 lb Sliced roast turkey – (to 7
-lbs); see * Note
3/4 lb 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 2/3 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 1/4- to
1/2-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
Yields
48 servings