Chicken Torta Sandwich
A flavor-packed sandwich featuring grilled chicken, creamy avocado, warm refried beans, and pickled jalapeños, all tucked into a soft telera or bolillo roll.
Ingredients
Main Ingredients
- 2 pieces Grilled chicken breasts Fresh or leftover, seasoned with salt, pepper, and optional chili powder.
- 1 piece ripe avocado Sliced.
- 1 can Refried beans Warmed (canned or homemade).
- 1/4 cup Pickled jalapeños Drained to control moisture and heat.
- 1 cup Cheese Queso fresco, Monterey Jack, or Oaxaca are great choices.
- 4 pieces Telera or bolillo bread Split horizontally.
Instructions
Preparation
- Preheat a grill or grill pan to medium-high. Season chicken with salt, pepper, and optional spices.
- Grill until the internal temperature reaches 165°F (about 6-8 minutes per side). Let rest for 5 minutes, then slice.
- While the chicken rests, slice the avocado and set aside.
- Warm the refried beans until spreadable and hot.
Assembly
- Split the telera or bolillo and spread a thick layer of warm refried beans on one half.
- On the other half, layer the sliced grilled chicken, avocado, pickled jalapeños to taste, and cheese.
- If you prefer the cheese melted, briefly place under a broiler or press in a panini press.
- Close the sandwich, press lightly, slice in half, and serve immediately.
Notes
For more moisture control, pat the avocado slices dry. Store components separately for best texture.