Tosti Esquites Recipe

Name: Toscana Divinos Tosti Esquites Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 slices sliced sandwich bread (white or country loaf); 2 tbs unsalted butter, softened; 1.5 cups grated Monterey Jack or Oaxaca cheese; 1 cup cooked corn kernels (fresh off-cob, grilled or thawed frozen); 3 tbs mayonnaise; 2 tbs sour cream or Mexican crema; 1 tbs fresh lime juice; 0.25 cup crumbled Cotija or feta cheese; 2 tbs chopped cilantro; 1 tsp chili powder (or Tajín); 0.5 tsp smoked paprika; 0.75 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 pc optional: thinly sliced jalapeño (seeded for less heat)

Inspired by Toscana Divino

Time25m

Serves4

Make Tosti Esquites Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sandwiches

8 slices sliced sandwich bread (white or country loaf)

2 tbs unsalted butter, softened

1 1/2 cups grated Monterey Jack or Oaxaca cheese

1 cup cooked corn kernels (fresh off-cob, grilled or thawed frozen)

3 tbs Mayonnaise

2 tbs sour cream or Mexican crema

1 tbs Fresh lime juice

1/4 cup crumbled Cotija or feta cheese

2 tbs chopped cilantro

1 tsp chili powder (or Tajín)

1/2 tsp Smoked paprika

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1 pc optional: thinly sliced jalapeño (seeded for less heat)

Method

Sandwiches

Make esquites filling

In a medium bowl combine the cooked corn kernels, mayonnaise, sour cream (or crema), lime juice, crumbled Cotija, chopped cilantro, chili powder, smoked paprika, kosher salt and black pepper. Stir well so the corn is evenly coated. Taste and adjust seasoning — add more lime or salt if needed. If using jalapeño, fold it in now.

Assemble sandwiches

Lay out 4 slices of bread. Evenly distribute the grated Monterey Jack (about 2 tablespoons each) onto each of those slices. Spoon roughly 1/4 cup of the esquites mixture onto the cheese-covered bread, spreading it to the edges but leaving a small border. Top each with another 2 tablespoons of grated Monterey Jack, then place the remaining 4 bread slices on top to form 4 sandwiches. Lightly butter the outside (top and bottom) of each sandwich with the softened unsalted butter.

Cook tosti

Heat a skillet or griddle over medium-low to medium heat (if using a panini press, preheat it). Place the buttered sandwiches on the skillet and cook 3–4 minutes per side, pressing gently with a spatula, until the bread is golden-brown and the cheese inside is melted. If using a panini press, press for 3–5 minutes until golden and melted. Work in batches if necessary to avoid crowding.

Finish and serve

Remove the tosti esquites to a cutting board and let rest 1 minute. Slice each sandwich in half diagonally. If you like, sprinkle an additional pinch of chili powder or Tajín and a little extra crumbled Cotija and chopped cilantro on top. Serve immediately with lime wedges on the side for squeezing.