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Chicken Torta

A quick and customizable Mexican-style sandwich filled with grilled chicken, creamy avocado, and tangy pickled jalapeños.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Lunch, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces Grilled chicken breasts or thighs Substitute rotisserie chicken for time-saving.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Cumin Add pinch to taste.
  • 1 teaspoon Paprika Add pinch to taste.
For the Sandwich
  • 4 pieces Telera or bolillo bread Substitute with ciabatta or a sturdy brioche roll.
  • 1 cup Refried beans Warmed (canned or homemade).
  • 2 pieces Ripe avocado Sliced.
  • 1/2 cup Pickled jalapeños Jarred or quick-pickled at home.
  • 1 cup Cheese Queso fresco, Oaxaca, Monterey Jack, or sliced mozzarella.

Method
 

Preparation
  1. Preheat your grill to medium-high (about 400–450°F).
  2. Season the chicken with salt, pepper, cumin, and paprika.
Cooking
  1. Grill chicken for 5–7 minutes per side until an instant-read thermometer reads 165°F.
  2. Let rest for 5 minutes, then slice thinly against the grain.
  3. Optional: Spread a little butter and toast cut sides of the bread on the grill for 1–2 minutes.
Assembly
  1. Warm the refried beans until spreadable and spread a generous layer on the bottom half of each roll.
  2. Layer sliced grilled chicken over the beans. Add avocado slices, a few pickled jalapeños, and a thick slice or crumbled cheese.
  3. Close the sandwich and press lightly. Serve immediately.

Notes

For extra richness, spread a thin layer of mayo or chipotle aioli on the other half of the bread. To prevent soggy bread, make sure to toast the cut sides and keep the avocado sliced thick.