Chicken Torta Mexican Sandwich (Printable View)

Marinated chicken breast with avocado, tomato, and zesty toppings on toasted bolillo rolls.

# What You Need:

→ Marinated Chicken

01 - 2 large boneless skinless chicken breasts, butterflied
02 - 2 tablespoons olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Juice of 1 lime

→ Bread and Spreads

10 - 4 bolillo rolls or soft sandwich rolls
11 - 2 tablespoons mayonnaise
12 - 2 tablespoons refried beans

→ Fresh Toppings

13 - 1 ripe avocado, sliced
14 - 1 tomato, sliced
15 - 1/2 red onion, thinly sliced
16 - 1/2 cup shredded lettuce
17 - 1/4 cup pickled jalapeños
18 - Fresh cilantro leaves, optional

# How-To Steps:

01 - Whisk together olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, pepper, and lime juice in a medium bowl until fully incorporated. Add butterflied chicken breasts and turn to coat evenly on all sides. Let marinate for at least 15 minutes at room temperature.
02 - Heat a grill pan or skillet over medium-high heat until hot. Cook marinated chicken for 5 to 6 minutes per side until internal temperature reaches 165°F and chicken is cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips against the grain.
03 - Slice bolillo rolls in half horizontally. Lightly toast cut sides in a dry skillet for 1 to 2 minutes until golden brown if desired.
04 - Spread 1/2 tablespoon mayonnaise on the bottom half of each roll. Top with 1/2 tablespoon refried beans and spread evenly to the edges.
05 - Layer sliced chicken, avocado, tomato, red onion, shredded lettuce, and pickled jalapeños on each prepared bottom half. Garnish with fresh cilantro leaves if using. Place top roll over fillings and press gently to secure.
06 - Cut sandwiches diagonally and serve immediately with lime wedges and extra jalapeños on the side if desired.

# Expert Advice:

01 -
  • The refried bean layer is the secret that keeps everything from sliding around and adds this incredible creamy element you never knew you needed
  • These come together faster than you can order takeout and taste way better than anything delivered to your door
02 -
  • Dont skip resting the chicken after cooking, or all those juices will end up on your cutting board instead of in your sandwich
  • The bean layer needs to be spread thin or it will squeeze out when you bite down
  • Toast the rolls just enough to create structure without making them tough
03 -
  • If your bolillos are slightly stale, sprinkle them with water and warm in the oven for 5 minutes before assembling
  • The chicken can be grilled ahead and served room temperature, which actually makes assembly easier
  • Press the assembled sandwiches with a heavy pan for 2 minutes if you want everything to meld together

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