Chicken Torta Mexican Sandwich (Printable)

Marinated chicken breast with avocado, tomatoes, and pickled jalapeños on toasted bolillo rolls with refried beans.

# What You'll Need:

→ Chicken Marinade

01 - 2 large boneless, skinless chicken breasts, butterflied
02 - 2 tablespoons olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon garlic powder
06 - ½ teaspoon smoked paprika
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - Juice of 1 lime

→ Bread and Spreads

10 - 4 bolillo rolls (or soft sandwich rolls)
11 - 2 tablespoons mayonnaise
12 - 2 tablespoons refried beans

→ Toppings

13 - 1 ripe avocado, sliced
14 - 1 tomato, sliced
15 - ½ red onion, thinly sliced
16 - ½ cup shredded lettuce
17 - ¼ cup pickled jalapeños
18 - Fresh cilantro leaves (optional)

# How To Make It:

01 - Combine olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, pepper, and lime juice in a medium bowl. Add chicken breasts and turn to coat evenly. Let marinate for at least 15 minutes at room temperature.
02 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken breasts for 5 to 6 minutes per side until internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
03 - Slice bolillo rolls in half horizontally. Lightly toast the cut sides in a dry skillet or under a broiler for 1 to 2 minutes until golden brown, if desired.
04 - Spread ½ tablespoon mayonnaise on the bottom half of each roll. Layer ½ tablespoon refried beans over the mayonnaise on each sandwich.
05 - Arrange sliced chicken evenly across the four sandwiches. Top with avocado slices, tomato, red onion, shredded lettuce, and pickled jalapeños. Garnish with fresh cilantro leaves if using.
06 - Place the top halves of the rolls on the sandwiches and press gently. Serve immediately with lime wedges and extra jalapeños on the side.

# Expert Hints:

01 -
  • Everything you love about Mexican street food in sandwich form, ready in under an hour
  • The refried bean and mayonnaise combo is the secret layer that holds everything together
  • Perfect for feeding a crowd or meal prepping for lunches that actually get you excited
02 -
  • Don't skip the resting time after cooking the chicken or all those juices will end up on your cutting board instead of in your sandwich
  • The refried beans spread needs to be thin enough that it doesn't slide off when you take a bite, so mix it really well with the mayo
  • If your bolillos are rock hard from the grocery store, give them a 20 second zap in the microwave before toasting
03 -
  • Marinate the chicken up to 24 hours ahead for even more flavor penetration
  • Warm your refried beans slightly before mixing with mayo for easier spreading
  • Pickled jalapeños add essential acid that cuts through the rich elements

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