Chicken Torta Sandwich
A delightful fusion of Mexican flavors packed into a handheld sandwich, featuring savory chicken, fresh toppings, and zesty sauces.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- to taste salt and pepper
For the Sandwich Assembly
- 4 pieces bolillo rolls or other sandwich rolls
- 1 piece avocado, sliced
- 1 piece tomato, sliced
- 1/2 piece red onion, thinly sliced
- Fresh cilantro leaves, for garnish
- Sliced jalapeños, optional
- Your choice mayonnaise or crema, for spreading
- 1 piece lime wedges, for serving
Instructions
Preparation
- Season the chicken breasts with olive oil, garlic powder, paprika, cumin, salt, and pepper, making sure to coat them evenly.
- Heat a skillet over medium heat and cook the seasoned chicken for about 6-7 minutes on each side or until cooked through, reaching an internal temperature of 165°F (75°C).
- Remove the cooked chicken from the skillet and let it rest for a few minutes before slicing.
- Cut bolillo rolls in half and lightly toast them if desired.
Assembly
- Spread a generous amount of mayonnaise or crema on both sides of the rolls.
- Layer sliced chicken on the bottom half of each roll.
- Top the chicken with avocado slices, tomato slices, red onion, jalapeños (if using), and fresh cilantro.
- Place the top half of the roll over the fillings and press gently to compact the sandwich.
- Serve immediately with lime wedges on the side.
Notes
Consider marinating the chicken for extra flavor. Use ripe avocados and fresh vegetables for the best taste. Experiment with toppings and sauces.