Turkish Toasted Tortas
Use a long loaf of Turkish bread for these sandwiches, but you can also use Mexican bolillos or even Kaiser Rolls. As you might expect, the sauce is the secret ingredient. The sandwiches can be assembled, wrapped in a plastic wrap and refrigerated overnight for grilling the next day if desired.
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped cilantro
2 tbsp. taco seasoning or chili powder
1 cup BeeSting Honey n' Habanero Pepper Sauce
1 loaf Turkish bread or 4 Kaiser rolls
2 cups thinly sliced or shredded chicken pork or beef
Salt and pepper to taste
Sliced red onion
Shredded cheese of your choice or crumbled feta
In a bowl, whisk together the mayonnaise, sour cream, cilantro, and taco/chili seasoning. Slice the bread into four even chunks and split them open, or just split open the rolls. Spread each half of bread with this mixture and drizzle with BeeSting sauce. On the bottom half, spread some chicken and sprinkle with salt and pepper. Layer red onion, avocado and cheese on chicken and top with other half of bread. In a dry pan over medium-high heat, on a BBQ griddle, or in a sandwich toaster, toast the sandwiches on both sides until heated through. The bread should be crisp and the cheese melted. Cut the sandwiches in half and serve hot.
Heat Scale: Medium