Seared Pork Tortas

Ingredients

• 0.5  avocado ripe peeled cut into 1/8-inch-thick slices
• 12 ounce crusty baguette cut in half horizontally
• 0.5 cup pinto beans canned rinsed drained
• 1 teaspoon ground cumin 
• 1  jalapeno seeded thinly sliced
• 2 ounces monterrey jack cheese shredded
• 2 teaspoons olive oil 
• 0.3 cup onion thinly sliced
• 12 ounce pork loin chops boneless (1/)
• 2 tablespoons salsa fresh refrigerated
• 0.3 teaspoon salt 
• 1 large tomatoes cut into 8 (1/4-inch-thick) slices

Equipment

• bowl
• frying pan
• baking sheet
• broiler

Directions

1. Preheat broiler.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Combine cumin and salt; sprinkle evenly over pork.
4. Add pork to pan; cook 2 minutes on each side or until done.
5. Let stand 5 minutes; cut into thin slices.
6. Hollow out top and bottom halves of bread, leaving a 3/4-inch-thick shell; reserve torn bread for another use.
7. Place bread halves, cut sides up, on a baking sheet. Broil 2 minutes or until golden brown.
8. Place beans and salsa in a small bowl; mash with a fork until almost smooth. Spoon bean mixture into the bottom half of baguette. Top with pork, cheese, onion, tomato, jalapeo, avocado, and top half of baguette.
9. Cut into 4 pieces.