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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 462.6
  • Total Fat: 9.8 g
  • Cholesterol: 44.4 mg
  • Sodium: 1,023.3 mg
  • Total Carbs: 60.8 g
  • Dietary Fiber: 12.2 g
  • Protein: 36.4 g

View full nutritional breakdown of Chorizo Torta Sandwiches calories by ingredient
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Chorizo Torta Sandwiches

Submitted by: KCHRISTY6

Introduction

A Spanish/Mexican version of a hot panini sandwich. A Spanish/Mexican version of a hot panini sandwich.
Number of Servings: 2

Ingredients

    7 oz (1/2 can) Reduced Sodium Pinto Beans
    5 oz Jennie O Extra Lean (99/1) Ground Turkey Breast
    1.5 TBSP Apple Cider Vinegar
    1 TBSP Chili powder
    1/8 tsp Ground Cinnamon
    1/8 tsp Ground Cloves
    Dash of Salt
    1/2 TBSP Paprika
    1/4 tsp Black Pepper
    1/8 tsp Ground Oregano
    1/4 tsp Ground Coriander, ground
    1/4 tsp Garlic powder
    1 packet Wholly Guacamole 100 Cal Snack Packs Classic 1 oz Fat Free Feta Cheese
    1/4 cup Reduced Fat Shredded Mexican Cheese Blend (or Queso Fresco)
    1/4 cup Red Onion (thinly sliced)
    2 (2 oz each) Ciabatta buns or French Baguettes

Directions

Rinse beans, then mash in a medium bowl and set aside.
Cook ground turkey in a medium skillet, stirring occasionally to break up, until cooked through.
Transfer turkey to a bowl and stir in vinegar, chile powder, cinnamon, cloves, coriander, black pepper, oregano, cumin, garlic powder, paprika and salt; set aside.
Cut each roll (or bun or baguette) horizontally and split.
Pull out most of the soft bread from the center, leaving mostly crust.
Divide the beans, guacamole, meat mixture, cheese and onion among the sandwiches, patting everything down gently to keep it in the bread.
Spray a large skillet with nonstick spray and heat over medium heat.
Add sandwiches and place another skillet on top of them.
Place 4 cans (such as canned beans) or other weights in the medium skillet to press the sandwiches.
Cook until golden on one side, about 2 minutes.
Reduce the heat to medium-low, turn the sandwiches over, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more.
(You could also cook the sandwiches in a panini maker.)

Serving Size: Makes 2 sandwiches






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