This sandwich was inspired by a Mexican Torta I really like at a restaurant near where I used to live.
It didn’t come out like the original, since I didn’t have the exact ingredients, but it was still very good.
I sautéed diced yellow zucchini, squash, and onion in Trader Joe’s Enchilada sauce, and sprinkled in some salt, pepper, and red pepper flakes.
I spread a mixture of low-fat mayonnaise and hot sauce on sliced ciabatta bread, and heated that in the toaster oven with some Spanish cheese (from a Trader Joe’s Spanish cheese sampler). I took the bread out of the oven and piled on the sautéed vegetables, and topped with fresh chopped cilantro.