Mexican-style means this sandwich is extra tasty, thanks to a combination of pepper Jack cheese, refried beans, steak, avocados and jalapeños.
What You Need
Original recipe yields 6 servings
1 loaf (16 oz.) ciabatta bread, split lengthwise
1/4 cup KRAFT Real Mayo Mayonnaise
4 KRAFT Big Slice Pepper Jack Cheese Slice s
1/2 cup refried black beans, warmed
2 cups shredded cooked beef flank steak
1 large tomato, thinly sliced
1 avocado, sliced
1/2 cup pickled jalapeño nacho slice s
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Let's Make It
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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.