Chicken-Fried Steak Torta

Cuisines collide in a thick, bready roll with this dish, which stuffs a hearty Mexican sandwich, known as a torta, with chicken-fried steak.

Ingredients:

6-inch soft sandwich roll

4 ozs. rib-eye or skirt steak

2 ozs. shredded queso Chihuahua, or white cheddar

1 tbsp. butter, melted

1 slice dry-aged ham, such as prosciutto or serrano

Canned pickled jalapeños, diced

1 egg, beaten

¹/₂ cup all-purpose flour

About 1 cup crushed plantain and tortilla chips (or breadcrumbs)

High-quality mayonnaise or aioli

Frying oil, such as canola

Make the torta: Between two cuttings of plastic wrap, pound the steak to be about 6-inches long and 2-to-3 inches wide. Add a pinch of salt and pepper and set aside.

Cut roll in half and place on baking sheet. Brush both sides with butter and toast under broiler until brown, about two minutes. Once cool enough to handle, spread both sides with mayo and a sprinkle of jalapeños. Top open-faced bun with cured ham, then shredded cheese, making sure the entire surface is covered. Place tray of bread on lowest oven rack and broil for another three minutes or so, until cheese is melted, slightly browned.

Meanwhile, heat 2 or 3 inches of oil in a heavy pot to approximately 350 degrees Fahrenheit, or until oil is glistening. Dredge steak in bowl of flour, then egg, and coat with chips or breadcrumbs. Fry steak, turning once, for about three minutes total, then slide onto the bun. Close sandwich and cut in half. Makes one 6-inch torta.