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Chicken Torta Sandwich

A savory and delicious sandwich featuring perfectly seasoned chicken in a fresh bolillo roll, complemented by creamy avocado and zesty jalapeños.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless, skinless chicken breasts Trim any excess fat
  • 1 tablespoon olive oil For seasoning the chicken
  • 1 teaspoon chili powder For flavor
  • 1 teaspoon cumin For flavor
  • Salt and pepper to taste To enhance flavor
For the Sandwich
  • 4 pieces bolillo rolls Lightly toasted
  • 1 Avocado, sliced Fresh topping
  • 1 Lettuce, shredded Fresh topping
  • 1 Tomato, sliced Fresh topping
  • 1 tablespoon Mayonnaise For spreading on rolls
  • to taste Jalapeños (optional) For an extra kick

Method
 

Preparation
  1. Preheat your grill or skillet over medium heat.
  2. Trim off any excess fat from the chicken breasts and pat them dry using paper towels.
Seasoning
  1. Rub the chicken breasts with olive oil, then sprinkle with chili powder, cumin, salt, and pepper. Ensure they are evenly coated.
Cooking
  1. Place the seasoned chicken on the grill or skillet and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
  2. Remove the chicken from heat and let it rest for a few minutes before slicing.
Assembly
  1. Split the bolillo rolls and lightly toast them.
  2. Spread mayonnaise on each side of the rolls and pile on lettuce, sliced tomatoes, and avocado.
  3. Slice the chicken and place it on top, adding jalapeños if desired.
Serving
  1. Close the sandwich and enjoy it warm. Serve with your favorite sides.

Notes

To save time on preparation, marinate the chicken a few hours in advance. Store leftovers in the refrigerator for up to 3 days or frozen for a month.