This is my favorite sandwich, bar none and one we often have at home. It is also a favorite quick meal in Mexico City, where I first ate it from a small hole in the wall, "Tortas La Perla" on Rio Rhin near the Zona Rosa. Layers of avocados, tomatoes, onions, chilies, refried beans, sour cream, cheese, chicken, ham or pork ooze out of the crusty teleras rolls. Refried beans Strips of pickled chilies jalapenos or chilies chipotle en adobo Sour cream or Creme Fraiche Sliced ham, pork or chicken Sliced tomatoes Thin slices white onion, wilted in salt water for 1 hour Sliced cheese - Monterey Jack, Muenster or cheddar Avocado, crushed Salt to taste Napkins, lots & lots

Slice a crusty roll or crispy baquette of French bread horizontally. Remove a little of the inner bread dough and crumbs to make a slight hollow. On one side, spread thickly with avocado, lightly salted. On the other build your torta with the following layers:

Refried beans, strips of chilies, sour cream, meat slices, onions, tomatoes and cheese. Press together and eat whole. You will need the napkins though. Number of servings depends on amount of ingredients used.