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Chicken Torta Sandwich

Chicken Torta Sandwich

A loaded Mexican-style chicken torta sandwich on a toasted telera roll, filled with spiced chicken thighs, warm refried beans, sliced avocado, chipotle mayo, lettuce, tomato, and jalapeños. Ready in about 30 minutes and built to satisfy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 625
Ingredients Equipment Method Notes

Ingredients
  

  • 4 whole boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 whole telera or bolillo rolls, split
  • 1 cup refried beans, warmed
  • 2 ripe avocados, sliced or mashed
  • 1/2 cup mayonnaise
  • 1 to 2 chipotle peppers in adobo, finely minced
  • 1 tsp adobo sauce from the can
  • 1 cup shredded iceberg or romaine lettuce
  • 2 medium tomatoes, sliced
  • 1/2 whole white onion, very thinly sliced
  • 1 whole jalapeño, thinly sliced optional
  • 4 slices Oaxaca or Monterey Jack cheese
  • 1 handful fresh cilantro leaves optional
  • 1 optional lime wedges for serving

Equipment

  • Large Skillet
  • Small saucepan
  • Cutting Board
  • Sharp Knife
  • Small mixing bowl

Method
 

  1. Make the chipotle mayo: stir together mayonnaise, minced chipotle peppers, and adobo sauce until fully combined. Taste and refrigerate.
  2. Season the chicken: pat thighs dry and rub with cumin, chili powder, garlic powder, smoked paprika, oregano, salt, and pepper. Let sit 10 minutes if possible.
  3. Cook the chicken: heat olive oil in a skillet over medium-high heat. Cook 5 to 6 minutes per side until lightly charred and cooked through. Rest 3 minutes, then slice thinly against the grain.
  4. Warm the beans in a small pan over low heat or microwave. Keep them spreadable with a splash of water if needed.
  5. Toast the rolls cut-side down in the same skillet for 1 to 2 minutes until golden.
  6. Assemble: spread chipotle mayo on both halves. Spread refried beans on the bottom, lay cheese on the warm beans, then add sliced chicken. Layer avocado, tomato, onion, lettuce, jalapeño, and cilantro on top. Press the lid on, slice in half, and serve with lime.

Notes

  • Always toast the roll to prevent sogginess.
  • Layer cold toppings above the chicken, not directly on the bread.
  • Beans on the bottom act as a moisture barrier for the bread.
  • Cooked chicken keeps refrigerated for up to 3 days, chipotle mayo for up to 5 days.
  • Assemble fresh for best texture, the torta softens quickly once built.