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Pueblan-Style Cemita Sandwiches
Ingredients
  • 4 (6-ounce) pieces beef, pork, or chicken cutlets, very thinly pounded
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 cup bread crumbs
  • Canola or vegetable oil, for frying
  • Kosher salt and freshly ground black pepper
  • 2 ripe medium Hass avocados, halved, pitted, and sliced
  • 4 homemade or store-bought cemita buns (see note above), sesame-seed buns, or brioche buns, halved
  • 2 cups shredded Queso Oaxaca from 1 (14-ounce) ball of cheese (see note above), or fresh mozzarella or string cheese, divided
  • 12 raw onion rings (about ¼ inch thick)
  • 4 chioptle chiles from 1 (7-ounce) can whole chipotle chiles in adobo, or pickled jalapeños from 1 (12-ounce) can
  • 20 leaves papalo (see note above), or fresh cilantro leaves
  • Extra-virgin olive oil, for drizzling
Steps
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