Description
This Flavor-Packed Chicken Torta Sandwich combines tender, chipotle-marinated grilled chicken with creamy avocado, refried beans, fresh veggies, and tangy pickled jalapeños, all layered inside toasted telera or bolillo rolls for a delicious Mexican-inspired meal ready in under an hour.
Ingredients
Scale
Sandwich Components
- 2 telera rolls or bolillo rolls
- 1 avocado, sliced
- 120 g refried beans
- 50 g shredded lettuce
- 1 tomato, sliced
- 30 g onion, thinly sliced
- 60 ml pickled jalapeños
- 30 g queso fresco or mozzarella cheese
- 2 tablespoons mayonnaise or crema
Chicken Marinade
- 450 g boneless, skinless chicken breast or thighs
- 1 tablespoon chipotle in adobo or preferred marinade
- Salt, to taste
- Black pepper, to taste
- Olive oil, for cooking and marinating
Instructions
- Marinate the chicken: Combine the chicken pieces with chipotle in adobo, a pinch of salt, black pepper, and a drizzle of olive oil in a bowl. Toss thoroughly to coat the chicken evenly. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse deeply into the meat.
- Cook the chicken: Heat a grill pan or skillet over medium heat. Cook the marinated chicken for about 5–6 minutes on each side, or until the internal temperature reaches 74°C (165°F) ensuring it’s fully cooked and juicy. Once done, transfer to a cutting board, let it rest for 5 minutes to retain moisture, then slice thinly for the sandwich.
- Prepare the rolls: Slice the telera or bolillo rolls in half horizontally. Toast the cut sides either in a skillet or a toaster until the edges turn golden and develop a light crisp texture, enhancing flavor and structure for holding the fillings.
- Assemble the sandwich base: Spread a generous layer of refried beans onto the bottom halves of the toasted rolls. On the top halves spread mayonnaise or crema evenly to add richness and moisture.
- Add fillings: Arrange the sliced chicken evenly over the refried beans, then layer with sliced avocado, queso fresco or mozzarella cheese, shredded lettuce, tomato slices, thinly sliced onions, and pickled jalapeños for a balance of creamy, fresh, and spicy flavors.
- Complete and serve: Place the top halves of the rolls over the stacked fillings to close the sandwich. Serve immediately while the sandwich is warm for optimal taste and texture, optionally accompanied by chips, fries, or a simple green salad to complete the meal.
Notes
- For extra heat, add more chipotle in adobo or extra pickled jalapeños.
- Use chicken thighs for juicier meat or chicken breast for a leaner option.
- Telera or bolillo rolls are traditional Mexican breads with a slightly crusty exterior and soft interior, but any sturdy sandwich roll can work.
- Allowing the chicken to rest after cooking helps retain its juices and tenderness.
- To make the sandwich vegetarian, substitute chicken with grilled portobello mushrooms or a plant-based protein and use vegetarian refried beans.
