California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes

by Bertha Haffner-Ginger

Mexican Sandwiches

Remove seeds from chiles, green and red, if canned, chop fine; if raw, roast or scald and peel; first fry separately in a little butter, salt to taste, little lemon juice, don't brown. Spread between layers of thickly cut white and brown bread alternately, with one slice of bread buttered and sprinkle thickly with grated cheese; the color effect is pretty when cut in fancy shapes and served on crisp lettuce leaf, or mix red and green chile together; fry, cool, add grated cheese, spread on tortillas that have been dipped in hot butter, roll lightly, fasten with toothpick; garnish with sprig parsley; serve on crisp lettuce leaves.