Tortas de Jamon y Queso Chihuahua Milanese

From: Chef Bill Briwa, Culinary Institute of America at the Pork Summit 2014. Yield: 8 servings.

8 bolillos
2 Tbsp. canola oil
8 pork cutlets, 3 to 4 oz.
8 slices queso asadero or Chihuahua cheese
½ lb. Black Forest ham, thinly sliced
1 cup flour
3 eggs, beaten
2 cups panko bread crumbs
as needed, canola oil
¾ cup refried pinto beans, warmed
½ cup crema Mexicana
3 Roma tomatoes, thinly sliced
½ cup guacamole
to taste, jalapenos en escabeche

Preheat oven to 350°F. Split rolls open lengthwise and remove some of the crumb without breaking the bread. Put rolls back together, arrange on baking sheet and brush crust with oil. Bake in oven for 6 minutes, or until crispy. Remove from oven. Layer the cheese, then the ham, on cutlets. Press firmly together, season with salt and pepper and run through a standard breading procedure. Pan-fry pork cutlets (Milanese style) until golden on both sides and cooked through. These can be cooked ahead and reheated in a 350°F oven for 3 minutes.

Spread the warm refried beans on bottom half of each roll. Arrange the following ingredients on bottom half of each roll: ham and cheese cutlet, tomatoes, then guacamole. Season with salt to taste and garnish with jalapenos en escabeche. Cover with top roll and press down lightly but firmly. Serve tortas whole, or cut in half. Serve immediately.