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.
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
Instructions
Preparation
- Grill the chicken until cooked through and slice it.
- Cut the telera or bolillo bread in half.
- Spread refried beans on one side of the bread.
- Layer grilled chicken, sliced avocado, spicy pickled jalapeños, and cheese on top.
- 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.