Flavor-Packed Chicken Torta Sandwich (Print-Friendly Version)
Hearty Mexican sandwich loaded with grilled chicken, avocado, beans, cheese, and jalapeños on a crusty roll.
# What You’ll Need to Make This:
→ Sandwich Base
01 -
2 telera rolls or bolillo rolls
→ Chicken and Marinade
02 -
450 g boneless, skinless chicken breast or thighs
03 -
1 tablespoon chipotle in adobo or preferred marinade
04 -
Salt, to taste
05 -
Black pepper, to taste
06 -
Olive oil, for cooking
→ Toppings and Fillings
07 -
1 avocado, sliced
08 -
120 g refried beans
09 -
50 g shredded lettuce
10 -
1 tomato, sliced
11 -
30 g onion, thinly sliced
12 -
60 ml pickled jalapeños
13 -
30 g queso fresco or mozzarella cheese
14 -
2 tablespoons mayonnaise or crema
# How to Prepare:
01 -
Combine chicken, chipotle in adobo, salt, and a drizzle of olive oil in a bowl. Toss well to coat, cover, and refrigerate for at least 30 minutes to allow flavors to infuse.
02 -
Heat a grill pan or skillet over medium heat and cook the marinated chicken for 5–6 minutes per side or until the internal temperature reaches 74°C. Transfer to a cutting board, allow to rest 5 minutes, then slice thinly.
03 -
Slice telera or bolillo rolls in half and toast cut-side down in a skillet or toaster until edges are golden and lightly crisp.
04 -
Spread refried beans onto the bottom half of each roll and mayonnaise or crema over the top half.
05 -
Arrange sliced chicken, avocado, cheese, lettuce, tomato, onions, and pickled jalapeños over the beans. Place the top half of each roll over the fillings.
06 -
Serve sandwiches immediately while warm, accompanied by chips, fries, or a simple green salad if desired.
# Extra Tips:
01 -
For extra flavor complexity, add a squeeze of lime and a pinch of cilantro before closing the sandwich.
02 -
Chicken may be grilled in advance and served warm or at room temperature for convenience.