Bolillos rolls are a Mexican staple but should be bought and used the day they are baked as they stale quickly. Bolillos are the foundation of the Mexican quintessential sandwich.
1 Mexican bolillos roll
2 Thin slices of Vicki’s Meat loaf, warmed in microwave
1 Tablespoon mayonnaise
1 Tablespoon Heinz Tomato catsup
1 tablespoon Maui Tobacco onions
Butter sautéed Portobello mushrooms
2 slices of Jalapeno-jack or Pepper jack cheese
Sweet pickled sliced banana peppers
Optionally, sliced avocado
Preheat oven to 425 F.
Slit bolillos roll lengthwise. Place two slices jalapeno-jack or pepper jack cheese and heat in oven to melt cheese. When melted, cover non cheese side of bolillos with catsup, then mayonnaise, mushrooms, onions, and then meatloaf slice to cover. Top with crisp iceberg lettuce, avocado (optionally) and sliced banana peppers and a little black pepper.