Chicken Torta Sandwich
A delicious and bold chicken torta sandwich layered with grilled chicken, creamy avocado, and pickled jalapeños, perfect for casual lunches or a family dinner.
Ingredients
Main Ingredients
- 4 pieces Grilled chicken breasts or thighs, cooked and sliced Thighs are juicier.
- 4 rolls Telera or bolillo rolls Can substitute with crusty bolillo, ciabatta, or a soft kaiser roll.
- 1 can Refried beans Canned or homemade; whole pinto or black bean purée works.
- 1 ripe Avocado, sliced Can substitute with mashed avocado or guacamole for spreadable texture.
- to taste Pickled jalapeños Store-bought or quick-pickled for freshness.
- 4 slices Cheese slices (Oaxaca, Monterey Jack, or queso quesadilla) Cheddar works too.
Instructions
Preparation
- Preheat your grill or skillet to medium-high and cook the chicken until it reaches 165°F (74°C). Let it rest, then slice thinly across the grain.
- Slice the telera or bolillo rolls in half horizontally. Toast cut sides briefly on the grill or in a pan until golden, if desired.
- Warm the refried beans in a small pan or microwave for 30–60 seconds, then spread a generous layer on the bottom half of each roll.
- Arrange the sliced grilled chicken on top of the beans in an even layer.
- Add sliced avocado over the chicken, spacing pieces so each bite gets creaminess.
- Scatter pickled jalapeños to taste for bright heat and acidity.
- Place a slice of cheese on top; the residual heat should soften it. If you prefer melted cheese, return the open sandwich to the grill for a minute.
- Close the sandwich with the top half of the roll, press lightly, and serve immediately.
Notes
For a vegetarian version, swap the chicken for grilled portobello or a thick slice of fried queso panela. For gluten-free, use sturdy gluten-free rolls. Serve with a lime wedge, potato chips, or a simple cabbage slaw for brightness.