Torta Cubana

Instructions

1. Prepare the bread
   Lightly toast the telera or bolillo rolls in a pan or on a griddle until slightly golden. This helps prevent the bread from getting soggy with all the fillings.
2. Apply the spreads
   Spread mayonnaise on the top half of each roll and refried beans on the bottom half. The beans act as a barrier to prevent the juices from the meats from making the bread soggy.
3. Layer the meats
   On the bottom half of each roll, layer the ham, head cheese, and pork milanesa. Then add the cooked chorizo, distributing it evenly across the sandwich.
4. Add cheese and vegetables
   Place the slices of Oaxaca cheese on top of the meats, followed by avocado slices, tomato slices, shredded lettuce, and jalapeños.
5. Heat the sandwich
   Close the sandwich and press it slightly. Heat a large pan or griddle over medium heat and place the sandwich on it. Press down with a spatula or use a sandwich press if available. Cook for 2-3 minutes per side until the bread is crispy and the cheese begins to melt.
6. Serve
   Remove from heat, cut the torta in half diagonally, and serve immediately while hot. You can accompany it with lime wedges, additional jalapeños, or your favorite salsa on the side.