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Delicious Chicken Torta Sandwich loaded with fresh ingredients and flavors.

Chicken Torta Sandwich

This warm, handheld Chicken Torta Sandwich brings bold Mexican flavors to a quick weeknight lunch or lazy weekend brunch. Crisp, creamy, and just the right amount of spicy.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 sandwiches
Course: Brunch, lunch
Cuisine: Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

Protein
  • 2 cups grilled chicken, sliced
Spreads & Sauces
  • 1/2 cup refried beans, warmed
  • 2 tbsp mayonnaise or crema (optional)
  • Butter or oil for toasting
Toppings & Garnish
  • 1 unit ripe avocado, sliced
  • 1/4 cup pickled jalapeños, sliced
  • Fresh cilantro leaves (optional)
Cheese & Bread
  • 1 cup shredded Oaxaca, Monterey Jack, or cheddar cheese
  • 2 rolls telera or bolillo, split and lightly toasted

Method
 

Preparation
  1. Grill the chicken until cooked through and slice it.
  2. Cut the telera or bolillo bread in half.
  3. Spread refried beans on one side of the bread.
  4. Layer grilled chicken, sliced avocado, spicy pickled jalapeños, and cheese on top.
  5. Close the sandwich and serve immediately.

Notes

Toast the rolls well to keep the sandwich from getting soggy. Warm the refried beans for better cheese melting. Slice avocado just before serving to prevent browning.