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Chicken Torta Sandwich

A delicious, crispy sandwich featuring marinated grilled chicken, fresh toppings, and a crunchy bolillo roll.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken
  • 2 pieces boneless, skinless chicken breasts Season and marinate for enhanced flavor.
  • 1 tbsp Oil for grilling Use enough to coat the grill.
  • to taste Salt and pepper For seasoning the chicken.
For the toppings
  • 1 whole avocado, sliced Adds creaminess.
  • 1 whole tomato, sliced Freshness and flavor.
  • 1 whole onion, sliced For crunch and flavor.
  • 2 pieces jalapeños, sliced Adds spice.
  • 1 cup shredded lettuce For crunch.
  • 4 pieces bolillo rolls or crusty bread The base of the sandwich.
  • to taste Mexican crema or mayonnaise For spreading on the rolls.

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper. If possible, marinate them for 15-30 minutes.
  2. While the chicken is marinating, prepare the toppings by slicing the avocado, tomato, onion, and jalapeños.
  3. Shred the lettuce and get the bolillo rolls ready.
Cooking
  1. Heat a grill or skillet over medium-high heat. Add oil and grill the chicken for 6-7 minutes on each side until fully cooked.
  2. Remove the chicken from heat and let it rest for a couple of minutes before slicing it into thin strips.
Assembly
  1. Spread a generous amount of Mexican crema or mayonnaise on the bottom half of the bolillo rolls.
  2. Layer shredded lettuce, sliced chicken, avocado, tomato, onion, and jalapeños.
  3. Top it off with the other half of the roll.
  4. Optional: Grill the assembled sandwich for 2-3 minutes on each side until golden.
Serving
  1. Cut the sandwich in half and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Avoid freezing to maintain freshness. Reheat in a skillet over medium heat.