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Mexican-Style Beef and Jalapeño Sandwich

Prep Time
10
min.
Total Time
10
min.
Servings

6 servings

Mexican-style means this sandwich is extra tasty, thanks to a combination of pepper Jack cheese, refried beans, steak, avocados and jalapeños.

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What You Need

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Make It

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  • Heat broiler.
  • Place bread halves, cut sides up, on baking sheet. Spread mayo onto top half of bread; cover bottom half of bread with cheese.
  • Broil, 6 inches from heat, 2 min. or until bread is toasted and cheese is melted.
  • Spread beans over cheese; top with remaining ingredients. Cover with top of bread.

Serving Suggestion

Serve with a mixed green salad and your favorite fresh fruit to round out the meal.

How to Make the Shredded Cooked Beef

Place 1-1/2 lb. beef flank steak, 1/2 onion, 1 garlic clove, 2 bay leaves, 3 allspice berries and 2 halved peeled carrots in pressure cooker. Add 3 cups water. Cook 30 min., following pressure cooker directions. Remove meat from cooker; cool, then pull into shreds with 2 forks or your hands. Discard remaining ingredients.

Take Along

Spread bread halves with mayo, then fill with remaining ingredients. (Do not broil.) Wrap in foil. Refrigerate until ready to pack in a cooler to take to your outing. If there is a grill available, grill wrapped sandwich 5 to 8 min. or until heated through.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 520
Total fat 26g
Saturated fat 7g
Cholesterol 55mg
Sodium 990mg
Carbohydrate 45g
Dietary fiber 6g
Sugars 2g
Protein 26g
% Daily Value
Vitamin A 10 %DV
Vitamin C 15 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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