Oaxaca Cheese & Plantain Tortas with Tangelo & Radish Salad

Ingredients

• •2 Sandwich Rolls
• •4 Ounces Queso Oaxaca
• •3 Radishes
• •1 Black Plantain
• •1 Romaine Heart
• •1 Tangelo
• •2 Roasted Piquillo Peppers
• •1 Shallot
• •1 Tablespoon Sugar
• •1 Tablespoon Red Wine Vinegar

Steps

1. 1Prepare the ingredients: Peel the plantain; Halve the rolls.Peel and thinly slice the shallot.Peel the plantain; cut on an angle into ¼-inch-thick pieces.Thinly slice the cheese.Cut off and discard the ends of the radishes; thinly slice into rounds.Peel and large dice the tangelo.Cut off and discard the root end of the romaine; roughly chop the leaves.Finely chop the peppers.
2. 2Marinate the shallot: In a medium bowl, combine the shallot, sugar and vinegar; drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
3. 3Cook the plantain: While the shallot marinates, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the plantain and season with salt and pepper. Cook 3 to 4 minutes on the first side, or until browned. Flip and cook 2 to 3 minutes, or until browned and softened. Transfer to a paper towel-lined plate and immediately season with salt and pepper. Wipe out the pan.
4. 4Assemble the tortas: Place the rolls on a clean, dry work surface. Top the roll bottoms with the cheese, cooked plantain, peppers and marinated shallot (reserving the liquid). Season with salt and pepper. Complete the tortas with the roll tops.
5. 5Cook the tortas: In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the tortas. Place a heavy-bottomed pot (or pan) on top of the tortas; press down. Cook, occasionally pressing down on the pot, 2 to 3 minutes per side, or until lightly browned and slightly flattened. Transfer to a cutting board.
6. 6Make the salad & plate your dish: In a large bowl, combine the radishes, tangelo and romaine; season with salt and pepper. Add the reserved shallot marinating liquid and a drizzle of olive oil; toss to thoroughly combine. Season with salt and pepper to taste. Cut the cooked tortas in half on an angle. Divide the tortas and salad between 2 dishes. Enjoy!