food - best sandwich ever

ok so maybe not ever, but it's pretty high up on my personal sandwich experiences.

the tijuana torta!

doesn't it look delicious! i've been eating it all week for lunch and i can't say enough nice things about it. a) it's super healthy. b) it's super easy to make. i didn't add anything to the avocado (mostly out of laziness) and it was still delicious! c) the ingredients are easy to find, and cheap. d) it's just filling enough. none of this over-stuffing yourself at lunch.

so to make it lunchbox friendly, i used half an avocado a day and only mashed it right before i was going to eat the sandwich. also i bought two 12" rolls so that the bread wouldn't go stale before i got to it. don't want any chemical preservatives in my bread! my version of this sandwich was pretty freaking good, so can only imagine how delicious this is when you follow strictly to the recipe.

tijuana torta
ingredients

• 1 15-ounce can black beans, or pinto beans, rinsed (for at least 15 min)
• 3 tablespoons prepared salsa
• 1 tablespoon chopped pickled jalapeno (i was going to use non-pickled. i'm sure either is fine.)
• 1/2 teaspoon ground cumin
• 2 ripe avocados, pitted
• 2 tablespoons minced onion
• 1 tablespoon lime juice
• 1 16- to 20-inch-long baguette, preferably whole-grain
• 1 1/3 cups shredded green cabbage
• 4 slices monterrey jack cheese

preparation

1. mash beans, salsa, jalapeño and cumin in a small bowl.
2. mash avocado, onion and lime juice in another small bowl.
3. cut baguette into 4 equal lengths. split each piece in half horizontally. pull out most of the soft bread from the center so you’re left with mostly crust.*
4. divide the bean paste, avocado mixture, cheese, and cabbage evenly among the sandwiches.
5. cut each in half and serve.

*make sure to do this step as it increases the chances of your filling staying in between the bread.

recipe from 'eating well'