From: Chef Aquiles Chavez, La Fisheria, Houston, Texas. Yield: 4 servings.
4 Tbsp. extra virgin olive oil, divided
4 whole wheat bolillos or mini baguettes, split
6 oz. queso panela or feta cheese, sliced
2 Roma tomatoes, sliced
2 avocados, halved, pitted, peeled and sliced
1 Tbsp. rice vinegar
1⁄2 tsp. toasted sesame oil
1⁄2 tsp. salt
1⁄4 tsp. dried oregano
1⁄2 cup thinly sliced red onion (about 1⁄2 onion)
4 thinly sliced radishes
2 cups alfalfa sprouts
as desired, chipotle chiles in adobo
Hollow out excess dough from each bolillo top. Drizzle 2 Tbsp. oil on the inside of each half. Layer bottom halves with slices of cheese, tomato and avocado. In a medium bowl, combine remaining 2 Tbsp. of oil, vinegar, sesame oil, salt and oregano; whisk to blend. Add onion and radishes; toss. Top sandwiches with salad and fill hollowed tops with sprouts; cover bottom halves with stuffed tops. Serve with chipotle chiles, if desired.
Photograph: Avocados from Mexico