Chicken Torta Sandwich

A warm and satisfying Mexican sandwich featuring grilled chicken, creamy avocado, smoky refried beans, and tangy pickled jalapeños on crusty telera or bolillo bread.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course, Sandwich

Cuisine: Mexican

Calories: 550

Ingredients Method Notes

Ingredients

Main Ingredients

1-1.5 pounds Grilled chicken (breasts or thighs), thinly sliced or shredded Use rotisserie chicken or leftover roasted chicken if preferred.
2 pieces ripe avocados, sliced Can be mashed with lime for a creamy spread.
1 cup refried beans (homemade or canned) For extra flavor, stir in cumin, garlic powder, or lime juice.
to taste Pickled jalapeños Adjust spice level to preference.
4 rolls Telera or bolillo bread Classic choices for torta.
Cheese (Oaxaca, Monterey Jack, or queso fresco), sliced or crumbled

Method

Grilling the Chicken

Season chicken with salt, pepper, smoked paprika, and lime, or marinate for 30 minutes.
Grill chicken over medium-high heat for 5–7 minutes per side, until cooked through (165°F).
Let the chicken rest for 5–8 minutes before slicing.

Preparing the Avocado

Cut avocados in half, remove seed, and slice into wedges or mash with lime.

Assembling the Sandwich

Spread warmed refried beans on the bottom half of the bread.
Layer grilled chicken, sliced avocado, pickled jalapeños, and cheese on top.
Close the sandwich and gently press down. Toast in a skillet or press if desired.
Cut in half and serve immediately.

Notes

For extra flavor, consider adding sliced red onion, cilantro, or lime juice. Store leftovers in the fridge, removing avocado before refrigerating. Cooked chicken can be prepped ahead of time.