Mexican fried potato sandwich recipe
 Inspired by zesty Mexican flavours with plenty of spice, this next-level sandwich will make it a lunch to remember! 1 toasted sweetcorn on the cob, corn removed¼ white cabbage, shredded2 jalapeño peppers, chopped25g/1oz chopped fresh coriander2 limes, juice only3 tbsp Greek-style yoghurt4 spring onions, chopped2 tbsp olive oil1 tbsp cider vinegar, to tastesalt and freshly ground black pepper 1 toasted sweetcorn on the cob, corn removed ¼ white cabbage, shredded 2 jalapeño peppers, chopped 25g/1oz chopped fresh coriander 2 limes, juice only 3 tbsp Greek-style yoghurt 4 spring onions, chopped 2 tbsp olive oil 1 tbsp cider vinegar, to taste salt and freshly ground black pepper 2 tbsp vegetable oil3 dried ancho chillies, rehydrated3 dried chipotle chillies, rehydrated4 garlic cloves, crushed1 onion, chopped3 jalapeño peppers, chopped300ml/½ pint tomato passata2 tbsp red wine vinegarsalt and freshly ground black pepper 2 tbsp vegetable oil 3 dried ancho chillies, rehydrated 3 dried chipotle chillies, rehydrated 4 garlic cloves, crushed 1 onion, chopped 3 jalapeño peppers, chopped 300ml/½ pint tomato passata 2 tbsp red wine vinegar salt and freshly ground black pepper 2 small crusty white bread roll, halved50g/1¾oz salted ricotta cheese, ½ sliced and ½ grated1 avocado, chopped or mashed spiced chips, to serve 2 small crusty white bread roll, halved 50g/1¾oz salted ricotta cheese, ½ sliced and ½ grated 1 avocado, chopped or mashed spiced chips, to serve spiced chips, to serve Method To make the slaw, mix all the ingredients together in a bowl. Taste and season well with salt and black pepper.To make the chilli sauce, fry the chillies, garlic, onion and jalapeño peppers together in a large saucepan for 5-8 minutes until softened. Add the passata and cook down to a thickish sauce, this will take about 20 minutes. Taste and season with salt and black pepper.Transfer to a food processor or use a hand-held stick blender to blend the sauce to a smooth consistency. Set aside.To prepare the sandwich, toast the roll in a frying pan and cut the roll in half. Dip the crusty outside of the roll only in the spicy tomato sauce. Heat a dry pan over a high heat, then cook to blacken on both sides. Fill with the sliced salted ricotta cheese, slaw, avocado and spiced chips. Serve the remaining chips on the side with the grated ricotta on top. . To make the slaw, mix all the ingredients together in a bowl. Taste and season well with salt and black pepper. To make the slaw, mix all the ingredients together in a bowl. Taste and season well with salt and black pepper. To make the chilli sauce, fry the chillies, garlic, onion and jalapeño peppers together in a large saucepan for 5-8 minutes until softened. To make the chilli sauce, fry the chillies, garlic, onion and jalapeño peppers together in a large saucepan for 5-8 minutes until softened. Add the passata and cook down to a thickish sauce, this will take about 20 minutes. Taste and season with salt and black pepper. Add the passata and cook down to a thickish sauce, this will take about 20 minutes. Taste and season with salt and black pepper. Transfer to a food processor or use a hand-held stick blender to blend the sauce to a smooth consistency. Set aside. Transfer to a food processor or use a hand-held stick blender to blend the sauce to a smooth consistency. Set aside. To prepare the sandwich, toast the roll in a frying pan and cut the roll in half. Dip the crusty outside of the roll only in the spicy tomato sauce. To prepare the sandwich, toast the roll in a frying pan and cut the roll in half. Dip the crusty outside of the roll only in the spicy tomato sauce. Heat a dry pan over a high heat, then cook to blacken on both sides. Fill with the sliced salted ricotta cheese, slaw, avocado and spiced chips. Serve the remaining chips on the side with the grated ricotta on top. . Heat a dry pan over a high heat, then cook to blacken on both sides. Fill with the sliced salted ricotta cheese, slaw, avocado and spiced chips. Serve the remaining chips on the side with the grated ricotta on top. .