A sesame-topped cemita roll loaded with milanesa, avocado, Oaxaca cheese, chipotle and papalo.
Cemita Poblana is a sesame-topped cemita roll loaded with milanesa, avocado, Oaxaca cheese, chipotle and papalo.
Make Cemita Poblana when you want a recognisable sandwich with a strong sense of place and a clear balance of bread, filling, moisture, acidity and texture.
lunch, casual dinner, street-food night, weekend cooking and global sandwich tasting menus
Fry or shallow-fry the breaded cutlets until crisp and cooked through.
Split the rolls and warm them briefly.
Layer avocado, the hot milanesa and shredded Oaxaca cheese.
Add onion, papalo and chipotle.
Close firmly, press very lightly and serve while the cutlet remains crisp.
Store prepared fillings separately in the refrigerator and assemble as close to serving as possible.
Prepare sauces, pickles and cooked fillings ahead where practical; refresh, reheat or toast just before assembly.
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