- 2 tablespoons vegetable or olive oil
- 1 can (15 ounces) black beans, undrained
- 4 telera or bolillo rolls (or French bread rolls)
- About 12 ounces sliced roasted turkey
- About 6 ounces Mexican queso fresco or other fresh cheese like feta or goat cheese, sliced ¼-inch thick
- 1 ripe avocado, pitted, flesh scooped from the skin and cut into ¼-inch slices
- 3/4 cup Chipotle Cranberry Relish, see recipe OR Frontera Chipotle Salsa
- Heat oil in large (10-inch) skillet over medium heat and add the beans. As the beans come to a simmer, mash them to a smooth paste with the back of a large cooking spoon. Cook, stirring nearly constantly, until the consistency of very soft mashed potatoes—expect about 10 to 15 minutes total cooking time. Taste and season with salt if you think necessary. Keep warm over the lowest heat, preferably covered to keep the beans soft and moist.
- Heat a large griddle or skillet over medium. Slice the rolls open lengthwise. Use fingers or a spoon to scrape out some of the soft bread in the center of each piece, making a small hollow. Brush the insides with a little oil, then lay them cut-side down on the griddle or skillet to crisp to a rich golden brown, about 2 minutes. (You may have to do this in batches if your rolls are large or griddle/skillet small.)
- Smear about ½ cup of the bean mixture over the bottom half each roll. (You’ll have about 1 cup of the mixture leftover; cover and refrigerate for a midnight snack.) Top with slices of the turkey, cheese and the avocado. Spoon the Chipotle Cranberry Relish (or the salsa) over everything. Set the top of each roll in place and you’re ready to serve.