Bacon, Onion, and Tomato Sandwiches

Tortas de Tocino, Cebolla, y Tomate
This torta (sandwich) can be made on a French roll, which is most like the native bolillo that's used for Mexican sandwiches. The bacon, onion, and tomato filling is good any time, but it's especially appropriate for brunch. For an authentic touch, serve the tortas with some pickled jalapeños on the side.
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Equipment

  • nonstick skillet

Ingredients

Makes 4 servings

  • 16 bacon slices
  • 1 medium white onion thinly sliced
  • 4 oval Mexican sandwich rolls bolillos or other sandwich rolls, split lengthwise
  • 4 teaspoons Mexican crema sour cream, or mayonnaise
  • 2 medium tomatoes thinly sliced
  • ½ cup finely shredded lettuce any kind
  • 4 teaspoons prepared salsa

Instructions

  • In a nonstick skillet, cook the bacon until brown and crisp.
  • Drain on paper towels.
  • Pour off all but 1 tablespoon of the fat from the skillet.
  • Cook the onion in the skillet, stirring frequently, until it softens and begins to brown, about 4 minutes.
  • Remove the onion to a plate.
  • Spread 1 teaspoon of crema on the bottom half of each roll.
  • Put 4 slices of bacon on each roll; then layer with ¼ of the onion, tomato, and lettuce.
  • Spoon 1 teaspoon salsa on top of each roll, and cover each torta with the top half of the roll.
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Course Bacon / Sandwiches
Cuisine Mexican