Easy and appetizing bean sandwich with salsa.
Ingredients
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SALSA:
-
4 medium tomatoes, chopped
-
1 small white onion, chopped
-
1/3 cup fresh cilantro, chopped
-
2 tablespoons olive oil
-
2 tablespoons fresh lime juice
-
1 tbsp serrano chiles with seeds, minced
SANDWICHES:
-
6 tablespoons olive oil
-
1 cup white onion, chopped
-
4 garlic cloves, minced
-
2 15-to 16-ounce cans black beans, drained
-
1 tsp ground cumin
-
8 small round French rolls (about 3 inches in diameter), cut horizontally in half
-
1 1/2 pounds Mexican Manchego cheese, thinly sliced
Recipe Method
SALSA/
Mix all ingredients in medium bowl. Season to taste with salt and pepper.
Do ahead: Can be made 4 hours ahead. Cover and chill.
SANDWICHES/
1. Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic and saute until onion begins to soften, about 5 minutes. Add beans and cumin to skillet.
2. Using potato masher, coarsely mash beans. Stir until bean mixture is heated through, about 5 minutes. Season to taste with salt and pepper.
3. Preheat broiler. Place bread halves on large baking sheet, cut side up. Broil until lightly toasted, about 1 minute. Transfer sheet to work surface. Divide bean mixture among bread halves, then top with cheese.
4. Broil sandwiches until cheese melts, watching closely to avoid burning, about 2 minutes.
5. Serve, passing salsa separately.
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