This Mexican sandwich is to die for. With three kinds of meat served on a toasted bun and topped with avocado, tomatoes, onions Mexican mayonnaise, and refried beans this sandwich is delicious.
Preheat oven to 425°F. Spray a large nonstick baking sheet lightly with oil.
Combine panko, cornflake crumbs, parmesan cheese, 3/4 tsp kosher salt, paprika, garlic powder, onion powder, chili powder and black pepper in a large shallow bowl.
Place the beaten egg in another shallow bowl.
Dip the pork into the egg, then crumb mixture.
Place on the prepared baking sheet and repeat with the remaining chops.
Lightly spray a little more oil on top of the pork and bake in the oven for 20 minutes.
For the Mexican Mayonnaise
In a mixing bowl add mayonnaise, chili powder, black pepper, and lime juice and mix well. Set aside for later use.
For the Egg and Other Meats
In a pan over medium heat add the oil, fry the the egg, cook for 3 minutes.
In a pan over medium heat heat the oil, fry the hotdogs, remove and reserve.
In a pan over medium heat, add oil, place the slice of deli ham, add the cheese, cover with another slice of deli ham and fry 2 minutes on one side and turn over.
Assemble the Torta Cubana
Cut the bread rolls in half.
Spread the top of the cup with refried beans and the other with Mexican Mayonnaise.
On the bottom place the avocado slices. Then place the pork loin chop followed by the egg, then the hotdogs, ham and cheese, tomatoes, and finally the onions. Put the top on to finish.
Cut in half and serve warm.
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