- 1 bolillo, split
- Mayonnaise to taste
- 3 to 4 ounces leftover shredded or sliced pork, chopped chicken
or thinly sliced steak, warmed in the microwave
- Bottled or canned salsa verde, to taste
- Avocado slices
- 2 or 3 slices tomato
- Shredded lettuce
- 1/2 tablespoon chopped cilantro, or to taste
- Spread the bolillo with mayonnaise. Top bottom half with warmed
meat. Drizzle with salsa to taste. Distribute avocado, tomato, lettuce
and cilantro evenly over meat and top with remaining bolillo half.
- Serve immediately.
Yield: 1 torta