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Delicious Chicken Torta Sandwich with fresh vegetables and savory chicken

Chicken Torta Sandwich

A crunchy, creamy, and slightly spicy sandwich featuring grilled chicken, avocado, and warm refried beans, ideal for casual meals or picnics.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: Lunch, Snack
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Grilled chicken breast, seasoned with salt and pepper Can be fresh or leftover; add ground cumin or chili powder for extra warmth.
  • 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.

Method
 

Preparation
  1. Heat a grill or grill pan to medium-high. Pat the chicken dry and season both sides with salt and pepper; optionally add cumin or chili powder.
  2. Grill the chicken until it reaches an internal temperature of 165°F, typically 6–8 minutes per side. Remove and let rest for 5 minutes to settle the juices.
  3. While the chicken rests, slice the avocado and set aside.
  4. Warm the refried beans in a small saucepan over low heat or in the microwave until soft and spreadable.
Assembly
  1. Split the telera or bolillo roll. On one half, spread a thick layer of the warm refried beans.
  2. On the other half, layer the sliced grilled chicken, avocado, pickled jalapeños, and your chosen cheese.
  3. If desired, melt the cheese briefly under a broiler or in a panini press until warm.
  4. Close the sandwich, press lightly, slice in half, and serve immediately while warm.

Notes

For a vegetarian version, swap chicken for grilled portobello or crisped tofu and increase beans. For lower sodium, rinse canned beans and use low-salt cheese. Store leftovers separately to maintain texture.