Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 1 large zucchini, sliced into rounds
- 1 red bell pepper, sliced into strips
- 1 yellow onion, sliced into rings
- 1/4 cup olive oil
- Salt and pepper, to taste
- 4 cemita rolls
- 1/2 cup refried beans
- 4 oz. queso fresco, crumbled
- 1 avocado, sliced
- 1/4 cup chipotle mayonnaise
- 1/4 cup cilantro leaves
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, toss eggplant, zucchini, red bell pepper, and onion with olive oil, salt, and pepper.
3. Grill vegetables for 3-4 minutes per side, or until tender and slightly charred.
4. Cut cemita rolls in half and spread refried beans on the bottom half of each roll.
5. Top with grilled vegetables, crumbled queso fresco, avocado slices, chipotle mayonnaise, and cilantro leaves.
6. Close the sandwich with the top half of the roll.
7. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
5. Temperature:
Grill or grill pan at medium-high heat.
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 38g
Protein: 12g
Fiber: 9g
Substitutions for ingredients:
- Any other vegetables can be used in place of eggplant, zucchini, red bell pepper, and onion.
- Any other type of cheese can be used in place of queso fresco.
- Any other type of bread can be used in place of cemita rolls.
Variations:
- Add sliced jalapenos for extra heat.
- Use hummus or guacamole instead of refried beans.
- Add sliced ham or turkey for a non-vegetarian version.
Tips and tricks:
- Make sure to slice the vegetables evenly for even cooking.
- Brush the grill or grill pan with oil to prevent sticking.
- Toast the cemita rolls on the grill for extra flavor.
Storage instructions:
The sandwich is best served fresh, but any leftover vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the vegetables in the microwave or on the stovetop before assembling the sandwich.
Presentation ideas:
Serve the sandwich on a wooden cutting board or a colorful plate.
Garnishes:
Garnish with extra cilantro leaves or a sprinkle of paprika.
Pairings:
Serve with a side of tortilla chips and salsa.
Suggested side dishes:
- Mexican street corn
- Black bean salad
- Tomato and cucumber salad
Troubleshooting advice:
- If the vegetables are sticking to the grill or grill pan, brush them with more oil.
- If the vegetables are not cooking evenly, adjust the heat or move them around on the grill.
Food safety advice:
Make sure to wash all vegetables thoroughly before grilling.
Food history:
The cemita sandwich originated in Puebla, Mexico and is traditionally made with a sesame seed bun, avocado, meat, cheese, and chipotle sauce.
Flavor profiles:
The grilled vegetables add a smoky and slightly sweet flavor, while the queso fresco and chipotle mayo add creaminess and spice.
Serving suggestions:
Serve with a cold Mexican beer or a margarita.
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Region: Mexican