Chicken Torta Sandwich
A delicious Chicken Torta Sandwich featuring marinated chicken and fresh toppings in a toasted roll.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 2 sandwiches 1x
- Category: Sandwich
- Method: Grilling or pan-searing
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 telera or bolillo rolls
- 1 lb boneless skinless chicken breast or thighs
- 1 tbsp chipotle in adobo or marinade of choice
- 1 avocado sliced
- ½ cup refried beans
- ½ cup shredded lettuce
- 1 tomato sliced
- ¼ onion thinly sliced
- ¼ cup pickled jalapeños
- ¼ cup queso fresco or mozzarella
- 2 tbsp mayonnaise or crema
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Marinate the chicken in chipotle, lime juice, garlic, and salt for at least 30 minutes.
- Grill or pan-sear the chicken over medium heat for 5–6 minutes per side until fully cooked. Let rest and slice thin.
- Toast the bread lightly in a skillet or toaster until the outside is golden and crisp.
- Spread refried beans on the bottom half of the bread and mayonnaise or crema on the top half.
- Layer the sandwich with sliced chicken, avocado, cheese, lettuce, tomato, onions, and jalapeños.
- Close and serve immediately with chips, fries, or a simple green salad.
Notes
- For extra flavor, add lime juice and garlic to the marination.
- Choose your favorite toppings to customize your sandwich.
- Serve with a side of salsa for dipping.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 85mg