Chicken Torta Sandwich: Hearty Mexican-Inspired Meal (Print Version)

This Chicken Torta Sandwich is a satisfying meal, packed with tender chicken, creamy avocado, and spicy fixings. A true taste of Mexico, right in your kitchen.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mexican
Dietary: High Protein, Dairy-Free option

# Ingredients:

→ Main Torta Components

01 - 4 bolillo rolls, or sturdy sub rolls
02 - 2 cups cooked shredded chicken
03 - 1 cup Monterey Jack cheese, shredded

→ Flavorful Fixings

04 - 1 ripe avocado, sliced
05 - 1/2 cup pickled jalapeños, sliced (plus a tablespoon of brine)
06 - 1/4 red onion, thinly sliced
07 - 1/4 cup fresh cilantro, chopped

→ Essential Spreads

08 - 1 (15-ounce) can refried beans, warmed
09 - 1/4 cup mayonnaise

→ Garnish & Serve

10 - 2 lime wedges

# Instructions:

01 - First things first, slice those bolillo rolls horizontally, but not all the way through – you want them to act like a hinge. Then, spread a thin layer of mayo on the cut sides. I usually skip this step in my head, thinking "it's just mayo," but trust me, it creates a lovely golden crust when toasted. This is where I almost always get a little too generous with the mayo, but hey, flavor!
02 - Next, warm up your refried beans in a small saucepan until they're spreadable and fragrant. In another pan, gently warm your shredded chicken. You want it warm, not sizzling hot, so it doesn't dry out. I've definitely scorched the beans once or twice trying to multitask here, so keep an eye on them! This step makes a huge difference in the overall warmth and comfort of the Chicken Torta Sandwich.
03 - Now for the fun part! Spread a generous layer of warm refried beans on the bottom half of each bolillo. Then, pile on the warm shredded chicken. This is where the sandwich starts to take shape, and the smell of the beans and chicken mixing is just divine. Don't be afraid to really press that chicken down; we want a substantial torta!
04 - Top the chicken with slices of Monterey Jack cheese. This is going to get all melty and wonderful. Then, add your sliced avocado, pickled jalapeños (don't forget a little brine!), and thinly sliced red onion. I sometimes get a little heavy-handed with the jalapeños because I love that spicy kick. Remember, you're building layers of flavor for your perfect Chicken Torta Sandwich.
05 - Carefully close your tortas. Heat a large skillet or griddle over medium heat. Place the tortas in the hot pan, pressing down gently with a spatula. You want to toast them until the bread is golden brown and crispy, and the cheese inside is gloriously melted. This usually takes about 3-4 minutes per side. I've definitely walked away for "just a second" and ended up with slightly burnt edges – learn from my mistakes!
06 - Once toasted to perfection, remove the tortas from the pan. Open them up and tuck in a generous handful of fresh cilantro. A squeeze of lime juice over everything at this point is a game-changer; it just brightens all those rich flavors. Serve your Chicken Torta Sandwich immediately, maybe with a side of extra pickled jalapeños, because why not?

# Notes:

01 - Toast those bolillos well! A slightly crispy exterior keeps everything together and adds amazing texture. I learned this the hard way when my first torta went soggy.
02 - You can prep the chicken and refried beans a day ahead. It makes assembly so much faster, especially for a quick weeknight dinner. Just store them separately in airtight containers.
03 - No bolillo rolls? Ciabatta or a sturdy sub roll will do in a pinch, but the texture won't be quite the same. I've even used thick-sliced sourdough, and it was... interesting.
04 - Don't forget the lime squeeze at the end! It brightens all those rich flavors and really elevates the whole sandwich. It's a simple step I almost always forget, then kick myself for.

# Tools You'll Need:

01 - Large skillet or griddle
02 - cutting board
03 - sharp knife
04 - small saucepan

# Nutrition Facts (Per Serving):

Calories: 550
Total Fat: 30g
Total Carbohydrate: 45g
Protein: 30g

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