Name: Chicken Torta Sandwich
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 pieces Grilled chicken breast, seasoned with salt and pepper; 1 piece Ripe avocado, sliced (Squeeze lemon juice over slices to prevent bruising.); 1 cup Refried beans, warmed until spreadable (Canned beans are fine; homemade is preferred.); to taste Pickled jalapeños, drained and sliced; 1 cup Cheese (queso fresco, Monterey Jack, or Oaxaca) (Choose based on desired texture: crumbly, melting, or stretchy.); 2 pieces Telera or bolillo bread, split horizontally (Substitute with a sturdy sandwich roll if unavailable.)

I first made this chicken torta sandwich on a lazy Saturday when I had a leftover grilled breast and a ripe avocado begging to be used. The result was a crunchy, creamy, slightly spicy sandwich that felt somehow both comfort-food familiar and distinctly Mexican — the warm smear of refried beans keeps everything cozy while pickled jalapeños add a bright kick. If you like handheld meals that travel well and layer textures, this is the sandwich you’ll reach for again and again. For another cozy chicken dinner idea that’s great for chilly nights, see this avgolemono soup recipe.

Why you’ll love this dish

This sandwich hits a lot of joyful notes: warm, creamy beans; tender grilled chicken; silky avocado; salty tang from cheese; and a soft telera or bolillo roll that soaks up flavors without falling apart. It’s quick when you grill chicken fresh, and it’s an excellent use for leftover roasted or grilled chicken — a real weeknight win. It’s also easy to scale for a crowd and customizable for heat or cheese preference, which makes it perfect for casual family meals, backyard lunches, or bringing to a picnic.

"The mix of refried beans and sliced avocado is pure comfort — simple, flavorful, and fast. A go-to for busy evenings." — home cook review

For a different spin on chicken in a cozy sandwich form, try the flavors from this award-winning white chicken chili for dinner another night.

How this recipe comes together

Before you dive into the ingredients, here’s the quick flow so you know what to expect:

Grill or reheat the chicken and let it rest so juices redistribute.
Slice avocado and warm the beans until spreadable.
Split your roll and spread the warm refried beans on one side to act as a heat buffer and flavor base.
Layer sliced chicken, avocado, pickled jalapeños, and cheese on the other half.
Optionally melt the cheese briefly, press the sandwich, then serve hot.

This overview helps you prep multitask-style: while the chicken rests you can slice the avocado and warm beans, so assembly is fast.

What you’ll need

Grilled chicken breast (fresh or leftover), seasoned with salt and pepper; optionally add a pinch of ground cumin or chili powder for warmth.
1 ripe avocado, sliced.
Refried beans, warmed until spreadable (canned is fine; homemade is even better).
Pickled jalapeños, drained and sliced to taste.
Cheese: queso fresco, Monterey Jack, or Oaxaca all work — choose based on whether you want crumbly, melting, or stretchy texture.
Telera or bolillo bread, split horizontally (substitute a crusty sandwich roll if unavailable).

Notes: If you need a vegetarian version, swap the chicken for grilled portobello or a slab of crisped tofu and increase the beans. For lower sodium, rinse canned beans and use low-salt cheese.

Directions to follow

Heat a grill or grill pan to medium-high. Pat the chicken dry and season both sides with salt and pepper; add a dusting of cumin or chili powder if you like.
Grill the chicken until it reaches 165°F internally — typically 6–8 minutes per side for an average boneless breast. Remove and let rest for 5 minutes so the juices settle. Slice thinly against the grain.
While the chicken rests, slice the avocado and set aside to prevent bruising. Lightly squeeze lemon juice over the slices if you want extra brightness.
Warm the refried beans in a small saucepan over low heat or in the microwave until soft and easily spreadable; stir to smooth any lumps.
Split the telera or bolillo roll. On one half, spread a thick layer of the warm refried beans — this keeps the sandwich warm and prevents sogginess.
On the other half, layer the sliced grilled chicken, avocado, pickled jalapeños to taste, and your chosen cheese. If you want melty cheese, pop the assembled open-faced sandwich under a hot broiler for 1–2 minutes or press it in a panini press until warmed through.
Close the sandwich, press lightly, slice in half, and serve immediately while warm.

If you’d like a quicker shortcut, slice leftover rotisserie chicken thinly and briefly toss it in a dry skillet with a pinch of cumin to revive its flavor; see how I repurpose leftovers in my baked cream cheese chicken notes for similar ideas.

Best ways to enjoy it

Serve halved on a wooden board with lime wedges for guests to squeeze over.
Side pairings: crisp tortilla chips, a bright cabbage slaw, or Mexican-style street corn (elote) balance the creaminess.
Drink pairings: a cold cerveza, agua fresca (like hibiscus), or a tart lime soda complements the pickled heat.
For a lighter meal, skip the cheese and serve with a simple side salad dressed in lime vinaigrette.

Storage and reheating tips

Short-term: Wrap leftover assembled sandwiches loosely in foil and refrigerate up to 24 hours — the beans and avocado will soften the bread over time. For best texture, store components separately: chicken and beans in airtight containers (3–4 days), avocado sliced with a squeeze of lemon in an airtight container for up to 24 hours.
Reheating: Reheat chicken and beans together in a microwave-safe dish or skillet until hot; reassemble with fresh avocado. To revive the roll’s texture, toast briefly or crisp in a skillet with a little butter.
Freezing: You can freeze leftover cooked chicken (not the assembled sandwich) for up to 3 months; thaw overnight in the refrigerator. Refried beans freeze well in freezer-safe containers for 2–3 months.
Food safety: Always reheat chicken to at least 165°F before eating. Discard avocado that smells off or shows significant darkening beyond surface oxidation.

Pro chef tips

Let chicken rest: resting prevents a dry sandwich and keeps juices in the meat instead of the bread.
Thin slices = better bite: slice the chicken thin so every bite has a balance of meat, bean, and avocado.
Warm beans first: a hot smear of beans helps melt cheese slightly and keeps the sandwich warm longer.
Cheese choice matters: queso fresco adds salt and freshness without melting; Monterey Jack or Oaxaca gives that desirable gooey pull.
Press for portability: a quick press in a panini maker seals the torta and makes it ideal for eating on the go — I use the same pressing trick for other handhelds like my baked cream cheese chicken-based sandwiches when I want a crisp exterior.
Make-ahead hack: grill extra chicken at dinner to use in lunches all week — slices heat up quickly and stay juicy if reheated gently.

Creative twists

Spicy adobo: toss sliced grilled chicken in a little adobo sauce for smoky heat.
Breakfast torta: add a fried egg and swap pickled jalapeños for sliced serranos.
Veg-forward: use grilled cauliflower steaks, or beans plus roasted peppers, and skip the chicken for a satisfying vegetarian option.
Fusion: add a smear of chipotle mayo for a smoky American twist, or swap the roll for a crusty ciabatta if telera isn’t available.
Cheese variations: try a smoked mozzarella for an unusual but delicious melty bite.

Your questions answered

Q: How long does this take to make from start to finish?
A: Plan on 20–30 minutes if grilling chicken fresh (including resting). Using leftover chicken cuts the time to about 5–10 minutes for assembly and warming.

Q: Can I use other bread if I can’t find telera or bolillo?
A: Yes — a soft sandwich roll, crusty bolillo substitute, or even a sturdy ciabatta will work. The key is a roll that’s soft inside but has enough structure to hold the fillings.

Q: Is this sandwich kid-friendly?
A: Absolutely. Leave out the pickled jalapeños or serve them on the side; kids usually love the creamy beans and avocado. Use Monterey Jack or mild cheese for a familiar taste.

Q: Can I make this ahead for a party?
A: Assemble components but keep the roll separate until service. Warm beans and sliced chicken briefly before guests arrive, then quickly assemble and press each sandwich to serve hot.

Q: What’s the best cheese if I want a meltier torta?
A: Monterey Jack or Oaxaca will melt beautifully; Oaxaca gives a more traditional Mexican stretchiness.

Conclusion

A chicken torta sandwich is comfortingly simple, quick to pull together, and endlessly adaptable — perfect for weeknights or weekend gatherings. For another take on chicken tortas and recipe inspiration, check this detailed version at Chicken Torta – What’s Gaby Cooking and this flavorful guide at Mexican Chicken Torta – Chili Pepper Madness.