Guest guest Posted June 14, 2006 Report Share Posted June 14, 2006 Soyrizo Torta Sandwich 3/4 pound Soyrizo 1/2 cup thick and chunky salsa med. or hot 15-ounce can black or pinto beans, rinsed and drained 8 French rolls (3½ by 2½ inches) or Mexican rolls 1/3 cup sour cream (regular, light or nonfat) 1/2 cup (4 ounces) Cheddar or Monterey Jack cheese, shredded 1 cup shredded lettuce In a 10-inch skillet, coook Soyrizo over medium heat, stirring occasionally, until browned about 8 minutes, drain if needed. Stir in salsa and beans. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). Meanwhile, pull out doughy centers from top and bottom halves of rolls, leaving a cavity almost the full length of the roll. Spread about 1 teaspoon sour cream on both halves. Fill bottom half of each roll with about 1/3 cup Soyrizo mixture, 1 tablespoon cheese and 2 tablespoons lettuce; top with top half of roll. Cut each sandwich in half diagonally. " I gotta move Put on my traveling shoes Somebody's calling me now Ain't you wondering why From a wave of goodbye. I'm the pilot, fly the space machine Astral burners flaming in my gin Light is flashin' come spin me away Oh, baby won't you leave me a ray. " Source: The Pilot by Blue Cheer Quote Link to comment Share on other sites More sharing options...
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