Description
This Flavor-Packed Chicken Torta Sandwich features juicy, chipotle-marinated grilled chicken layered with creamy refried beans, fresh avocado, crisp vegetables, and tangy pickled jalapeños on toasted telera or bolillo rolls. A perfect blend of smoky, creamy, and fresh flavors that create a satisfying Mexican-inspired sandwich ideal for a hearty lunch or dinner.
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 marinade
Instructions
- Marinate the Chicken: In a bowl, combine the chicken, chipotle in adobo, salt, black pepper, and a drizzle of olive oil. Toss well to coat all pieces evenly. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse the meat.
- Cook the Chicken: Preheat a grill pan or skillet over medium heat. Place the marinated chicken on the pan and cook for 5–6 minutes per side until the internal temperature reaches 74°C (165°F) and the chicken is fully cooked. Transfer the chicken to a cutting board, allow it to rest for 5 minutes, then slice thinly into strips.
- Toast the Rolls: Slice the telera or bolillo rolls in half horizontally. Toast the cut sides in a skillet or toaster until the edges are golden and slightly crispy, enhancing the bread’s texture and flavor.
- Assemble the Sandwich: Spread refried beans evenly on the bottom half of each toasted roll. Spread mayonnaise or crema on the top half. Then layer the sliced chicken, avocado slices, queso fresco or mozzarella, shredded lettuce, tomato, sliced onions, and pickled jalapeños on top of the beans.
- Finish and Serve: Place the top half of the roll over the fillings to complete the sandwich. Serve immediately while warm, optionally accompanied by chips, fries, or a simple green salad for a complete meal.
Notes
- For extra heat, add more chipotle in adobo or include fresh jalapeño slices.
- Substitute chicken thighs for a juicier texture or chicken breast for a leaner option.
- Can be made ahead by marinating chicken overnight and assembling sandwiches just before serving.
- Use gluten-free rolls to make the sandwich gluten free.
- Consider swapping mayonnaise for vegan crema or avocado spread for a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Mexican
