Chicken Torta Sandwich (Printable Version)
Flavorful Mexican sandwich with spiced chicken, fresh avocado, and tangy toppings on toasted rolls.
# What You Need:
→ Chicken and Marinade
01 - 2 large boneless skinless chicken breasts butterflied
02 - 2 tablespoons olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Juice of 1 lime
→ Bread and Spreads
10 - 4 bolillo rolls or soft sandwich rolls
11 - 2 tablespoons mayonnaise
12 - 2 tablespoons refried beans
→ Toppings
13 - 1 ripe avocado sliced
14 - 1 tomato sliced
15 - 1/2 red onion thinly sliced
16 - 1/2 cup shredded lettuce
17 - 1/4 cup pickled jalapeños
18 - Fresh cilantro leaves optional
# How To Make It:
01 - Whisk olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, pepper, and lime juice in a medium bowl. Add chicken and turn to coat evenly. Let marinate at room temperature for 15 minutes.
02 - Heat grill pan or skillet over medium-high heat. Cook marinated chicken 5-6 minutes per side until internal temperature reaches 165°F. Transfer to cutting board and rest 5 minutes before slicing thinly against grain.
03 - Slice bolillo rolls in half horizontally. Lightly toast cut sides in dry skillet for 1-2 minutes until golden brown and crispy.
04 - Spread 1/2 tablespoon mayonnaise on bottom half of each roll. Spread 1/2 tablespoon refried beans over mayonnaise layer.
05 - Arrange sliced chicken evenly on bottom rolls. Top with avocado slices, tomato, red onion, shredded lettuce, and pickled jalapeños. Garnish with fresh cilantro if using.
06 - Cover with top rolls and press gently. Serve immediately with lime wedges and extra jalapeños on the side.
# Helpful Hints:
01 -
- refried beans and mayo together create the most incredible creamy base that holds everything together beautifully
- the lime and chili marinade transforms ordinary chicken into something extraordinary
02 -
- letting the chicken rest before slicing keeps all those juices inside instead of on your cutting board
- butterflying the chicken is worth the extra two minutes because it ensures even cooking
03 -
- warm the refried beans slightly before spreading for easier application
- if your bolillos are a day old, sprinkle them with water and warm at 350 for 5 minutes