![]() Because the bread soaks up the egg mixture, older dried bread works great. Strata is a great way to use up older bread. Or pair this with a simple green salad for dinner. This easy prep-ahead vegetable strata will be the hit at your next family brunch. Remove foil, and bake 25 to 30 minutes longer or until bread is lightly browned and knife inserted in center comes out clean. Cover with plastic wrap refrigerate overnight, or at least 4 hours but no longer than 24 hours. Top with remaining 2 tablespoons basil and 1 cup cheese. Carefully pour egg mixture over bread and vegetables. This normally takes 50-55 minutes altogether. The casserole is done when the sides are browned and the center is puffy. Bake for 30-35 minutes, loosely covered with aluminum foil. Bake the casserole for 20 minutes, uncovered. Top with vegetable mixture, 2 tablespoons of the basil and remaining bread. Preheat the oven to 375 degrees Fahrenheit (191 degrees Celsius). Sprinkle 2 cups of the cheese mixture over bread. Place one-half of the bread in bottom of baking dish. In medium bowl, mix cheeses until well blended. ![]() Meanwhile in large bowl, beat eggs, milk, whipping cream, Dijon mustard and salt with whisk until well blended. Stir tomatoes and zucchini into mushrooms until well combined. Add remaining 2 teaspoons oil and mushrooms to skillet cook 8 to 9 minutes, stirring occasionally, until mushrooms are lightly browned. Add zucchini cook 3 to 4 minutes or until crisp-tender. In 10-inch skillet, heat 2 teaspoons of the oil over medium heat. And be prepared to love it! Just make sure you have a tissue to hand (or maybe a bib).Spray 13x9-inch (3-quart) baking dish with cooking spray. Be prepared for your refried beans to drip everywhere, for your roasted veggie slices to slowly squeeze their way out from between the bread, and for you to end up with food all around your big, stupid grin. I'll admit, this is a pretty messy sandwich - it's possibly even a knife-and-fork job. Such a perfect combination of ingredients! This Mexican torta has a bit of everything - it's crispy, creamy, soft, juicy, gooey, and everything in between. Mexican torta sandwichesįinally, it's time to complete your sandwiches! Add some salady bits and some mashed avocado, and you're all done. Pop them in the oven until the cheese has melted and started to turn golden (drooool), and the bread is getting nice and crispy. You could even use a spicy Mexicana-style cheese. I used Monterey Jack cheese, but anything will be tasty - slices of cheddar, gouda, etc. They look a bit like cat food when you first open the tin, but my word, they are tasty. I used shop-bought refried beans from a can. Next, add the roasted veggies to some crusty rolls, along with some refried beans. The spiciness goes perfectly with the sweet roasted peppers and earthy roasted mushrooms. I added a pinch of chilli powder to my veg as they roasted, just for an extra bit of heat. You want to cut your veg into fairly big pieces, so they stand a chance of staying in the sandwich - tiny bits will just fall straight out the sides! I used aubergine (eggplant), red pepper, and mushrooms. all sandwiched inside a crusty bread roll. My Mexican torta has all sorts of amazing layers: But whether it's authentic or not (read: not), it's insanely delicious, and just the sort of thing that makes me look forward to lunchtime! What's in this Mexican torta? This roasted vegetable sandwich is just inspired by my favourite Tex-Mex ingredients and flavours. I'm British, so the only recipes I can ever claim are properly authentic are my British recipes - otherwise, I can only take inspiration from other countries. I would be very surprised if it was, anyway! Tortas can come with all sorts of fillings, both vegetarian and not - this roasted vegetable Mexican torta is just one option. This Mexican torta was definitely one of the best sandwiches I've ever eaten - one of the messiest too, but definitely one of the best. Now, don't let that put you off! A sandwich doesn't have to just be a limp, sorry-looking piece of bread at the bottom of your lunchbox, with an apple-shaped dent in the top. ![]() I'm sure I'll get lots of messages from Mexican readers educating me about how a Mexican torta is so much more than a sandwich (which I welcome, by the way!) - but, this version is basically just a sandwich. What is a Mexican torta?Ī Mexican torta is basically just a glorified sandwich - at least my version is, anyway. But it doesn't need to be that way! Get excited by lunch again with these roasted vegetable Mexican torta sandwiches, made with refried beans, avocado, and melted cheese. Shops and cafés all seem to sell the same few options - cheese, egg mayonnaise, maybe some chutney if you're lucky. It's easy to feel uninspired by vegetarian sandwiches. This roasted vegetable Mexican torta is an irresistible sandwich, stuffed full of roasted veggies, cheese, refried beans and avocado - an amazing combination!
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