Black Bean Torta with Chipotle Mayo

This is another recipe adapted from one in Thug Kitchen.  I have mentioned before that I love black beans which is why I was inspired to try out this recipe.  I was also interested in the coconut chipotle mayo which is absolutely delicious and compliments the sandwich very well.  My husband liked the mayo so much he put it on a roast beef sandwich because there was plenty leftover.  Having a great bread to eat these on and ripe tomatoes and avocados goes without saying, but just makes the whole experience better.

Coconut Chipotle Mayo
1/2 cup coconut milk
3 tablespoons chipotle Tabasco sauce
2 tablespoons olive oil
1 tablespoon ground chia seeds
1/2 teaspoons lemon juice
1/2 teaspoon garlic powder
pinch of salt

Black Bean Sandwiches

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, finely diced

1 1/2 tablespoons chili powder

1/2 teaspoon cumin

2 15 oz. cans black beans, drained and rinsed (for spice I sometimes will use black beans with jalapenos)

1 1/2 cups vegetable stock

juice of 1 lime

salt to taste

Additional Ingredients:
4 crusty rolls

lettuce

tomatoes

avocado

To make the mayo:  Put all the ingredients into a blender and mix until well combined, about 1 minute.  Taste to see if it is spicy enough.  Add more hot sauce to taste.  Pour into a small bowl and refrigerate until the sandwiches are ready.

Heat the olive oil in a medium pot over medium heat.  When the oil is hot, add the onions and saute until the onions are golden brown, about 5-6 minutes.  Add the garlic, chili powder and cumin and cook for 1 minute.  Add the beans and broth and stir everything together.  Bring to a simmer and then turn down heat to low to keep the mixture simmering.  When the mixture has thickened, use an immersion blender and blend it together.  It should be the consistency of guacamole.  Add the lime juice.  Taste then add salt to taste.  Adjust any flavorings.

To assemble, take a roll and on one side add the coconut chipotle mayo.  One the other side add the black beans.  Add lettuce, tomatoes and avocado.  Put the sandwich together.

Pan Bagnat (Wet Bread)

Pan Bagnat literally means wet bread.  The wet bread is not soggy bread that has been sitting around, but wet bread which has soaked up the flavors of the sandwich stuffing.  When I saw the sandwiches in Chocolate and Zucchini by Clotilde Dusoulier, I knew they were destined to come into my kitchen and be made.  Today I ventured forth and made this one.  Since it has to sit in a cool place for a couple of hours to gather flavor, I made these sandwiches just after breakfast.  I was dreaming of eating this sandwich yesterday as I wandered through the grocery store selecting each stuffing for the sandwich.  The end product is also a beautiful mesh of different colors culminating in a scrumptious lunch.

 

Even if you are not a sandwich person, I would highly recommend to try this sandwich out.  Not only is it easy to assemble, but it is quick to do as well.  If each of us had one of these in our lunch box, we would all eat a healthy, tasty lunch.

 

Pan Bagnat from Chocolate and Zucchini by Clotilde Dusoulier

Focaccia Bread (2 small rounds or 1 large round)

Extra virgin olive oil

2 medium tomatoes

Garlic

Salt and pepper

Red wine vinegar

Green onions

Kalamata Olives

1 can tuna packed in olive oil, drained well

Basil

Spring greens

Slice the bread in half to start building the sandwiches.  Drizzle a little bit of olive oil on each half.  Cut the tomatoes into thin slices and place on the bottom portion of the focaccia bread.  Press garlic on top of the tomatoes and then sprinkle with salt and pepper.  Also drip a little red wine vinegar on top.  Add the green onions, olives, tuna and basil.  Place spring greens on top.  Cover with the top of the bread and wrap tightly in plastic.  Refrigerate from 2 to 12 hour until just before eating as you would like the sandwich to be room temperature before eating.