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Mexican Chicken Torta Sandwich

A hearty, authentic Mexican sandwich featuring spiced chicken, refried beans, avocado, and Oaxaca cheese on a toasted bolillo roll.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 Sandwiches
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Base
  • 4 Bolillo rolls or large French rolls
  • 2 tbsp butter softened
  • 1 cup refried beans warmed
Chicken Filling
  • 1 lb chicken breast sliced into strips
  • 2 tbsp taco seasoning
  • 1 tbsp olive oil
  • 1 tbsp lime juice
Toppings
  • 1 cup Oaxaca cheese shredded (or Mozzarella)
  • 2 avocados mashed or sliced
  • 0.5 cup Mexican crema or mayo
  • 1 tomato sliced
  • 0.5 cup pickled jalapeños
  • 1 cup shredded lettuce

Equipment

  • Large skillet or griddle
  • Knife
  • Cutting board

Method
 

  1. Season sliced chicken with olive oil, lime juice, and taco seasoning.
  2. Cook chicken in a skillet over medium-high heat for 6-8 minutes until fully cooked. Optional: melt cheese over chicken in the last minute.
  3. Slice rolls open, butter the insides, and toast in the pan until golden brown.
  4. Spread warmed refried beans on the bottom half of each roll.
  5. Spread crema and avocado on the top half of each roll.
  6. Layer the chicken (with cheese), tomato, onion, jalapeños, and lettuce onto the bottom half.
  7. Close the sandwich and serve immediately with lime wedges.

Notes

Toasting the bread is crucial to prevent sogginess. Substitute chicken for steak or pork if desired.