Description

A bold and savory Mexican-style chicken torta sandwich filled with marinated grilled chicken, refried beans, creamy avocado, and fresh toppings, all nestled in a toasted bolillo roll.

Ingredients

2 bolillo rolls, halved
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
1/2 cup refried beans
1 avocado, sliced
1/4 cup mayonnaise
1/2 teaspoon chipotle powder
1/2 cup shredded lettuce
1/4 cup sliced pickled jalapeños
1/4 cup sliced tomatoes
1/4 cup sliced red onions

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, combine olive oil, lime juice, chili powder, cumin, salt, and pepper. Marinate the chicken breasts for at least 30 minutes.
Grill or pan-cook the chicken breasts over medium heat for 5-6 minutes per side or until fully cooked. Slice thinly.
Mix the mayonnaise with chipotle powder and spread onto the cut sides of the bolillo rolls.
Spread refried beans on the bottom halves of the rolls.
Layer the sliced chicken, avocado, shredded lettuce, tomatoes, red onions, and pickled jalapeños over the beans.
Top with the other halves of the rolls and press gently.
Toast the assembled sandwiches on a skillet or sandwich press for 2-3 minutes until warm and slightly crispy.
Serve immediately with your favorite side.

Notes

For extra heat, add fresh jalapeños or hot sauce.
Use telera rolls if bolillo is unavailable.
Refried black beans also work well in place of regular refried beans.