Torta Cubana

Directions

1. In three separate bowls place the flour, beaten eggs, and bread crumbs. Take one steak and dip it in the flour, then in the eggs, and then place on top of the breadcrumbs, gently pressing it to cover it on both sides. Transfer to a plate. Repeat for the remaining steaks.
2. Heat 2 tablespoons oil in 12-inch non-stick skillet over medium heat. Add the breaded steaks, one at a time, and cook for about 1 to 2 minutes per side or until both sides are light golden brown and the inside temperature reaches 145 degrees. Place on paper towels and cover with foil.
3. In the same skillet, heat the remaining oil over medium heat. Place the sausage halves and cook for 1 to 3 minutes or until well cooked and internal temperature reaches 160 degrees, turning once. Cut each piece into three smaller pieces.
4. In small bowl, mix the sour cream, mayonnaise, and Chipotle until well incorporated. Spread the Chipotle crema sauce under the top halves of the bread rolls and spread the warmed refried beans over the bottom bread halves.
5. Top with the breaded steak pieces, ham, sausages, cheese, avocado slices, lettuce, and tomato. Top with the remaining Chipotle crema sauce over the top. Close the tortas, pressing them down to flatten slightly. Serve immediately.