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recipe image of a top down mise en place shot showing fresh ingredients chicken breast rotisserie chicken bolillo telera rolls refried beans avocado guacamole pepper jack cheese tomatoes pickled jalapenos shredded lettuce cilantro onions crema sour cream arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Chicken Torta Sandwich

A delicious and hearty Chicken Torta Sandwich that brings a burst of global flavor to your table without needing a professional kitchen.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 4 pieces Chicken breasts or thighs thinly sliced
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Cumin
  • 1 tsp Garlic powder
  • 2 tbsp Oil
Bread
  • 4 pieces Bolillo or Telera rolls sliced in half lengthwise
  • 2 tbsp Butter melted
Toppings
  • 1 cup Refried beans warmed
  • 1 avocado Avocado sliced or mashed
  • 1 cup Pickled Jalapeños
  • 1 cup Mayonnaise mixed with chipotle sauce
  • 1 cup Shredded lettuce
  • 1 tomato Tomato sliced
  • 1 onion Red onion sliced
  • 4 slices Queso Oaxaca or Chihuahua cheese

Equipment

  • skillet,
  • Mixing bowl
  • Knife
  • cutting board,

Method
 

Prepare the Chicken
    Toast the Bread
      The Bean Base
        Melt the Cheese
          Layer the Toppings
            The Finishing Touch

              Nutrition

              Calories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20g

              Notes

              For the best Chicken Torta Sandwich experience, keep these tips in mind: Press the sandwich using a heavy skillet to create a panini-style finish. If your beans are too thick, add a tablespoon of chicken broth to make them spreadable. For a spicier version, add extra chipotle adobo sauce to the beans.
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