Challah French Toast Torta

Ok, I know I haven’t posted on this blog in years. I wasn’t really planning on restarting. But this was crazy delicious and I figured I’d go ahead and write it down, however briefly.

Everyone knows challah French toast is the best French toast. The soft, eggy nature of the challah makes tender, irresistible toast. I had a couple slices cooked and leftover from family breakfast, and I needed something tasty but also wanted protein, not a big plate of just carbs. And then inspiration struck.

If you aren’t familiar with tortas, they are Mexican sandwiches that can be filled with, well, really nearly anything, though there are many classic combinations. One of the typical bread types is a telera roll, which is soft but not rich. The challah French toast just takes this one step further.

If you wanted to go even more decadent, a fried egg would be a messy good time.

This barely merits writing down a recipe, but here’s what I did:

Challah French Toast Torta
Yields: 1 sandwich
Time: 10 minutes, if you already have Challah French Toast

2 slices Challah french toast
A couple pieces of pineapple
Mayonnaise or vegenaise
1/3 cup refried pinto or black beans
1 ounce smoked cheddar
A few slices of raw onion
Cilantro
Smoked salt

Heat a cast iron skillet over a medium flame. Add the toast and warm on one side for a minute or two. Put the pineapple to the side of the pan to griddle a bit.
Flip the bread. Spread one half with mayo, and on the other half, layer the beans, smoked cheddar, and raw onions. When the pineapple is hot, layer it on, then add the cilantro, and a sprinkle of smoked salt.
Put the mayo side on top of the bean side, press down, remove from the pan, slice in half, and devour