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Close-up shot of a Mexican chicken torta sandwich showing glossy melted Oaxaca cheese over charred chicken, resting on a plain counter.

The Ultimate Grilled Chicken Torta Sandwich

Master this ultimate Chicken Torta Sandwich recipe featuring crusty bolillo rolls, smooth refried beans, charred grilled chicken, and glossy melted Oaxaca cheese. Perfectly balanced with fresh avocado and pickled jalapenos.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breasts About 450g. Sliced thick after grilling.
  • 2 tbsp olive oil 30ml. For grilling.
  • 1 tsp chili powder 5g.
  • 0.5 tsp kosher salt 2.5g.
  • 2 whole bolillo bread rolls Fresh, sliced in half.
  • 1 tbsp unsalted butter 15g. Softened, for toasting rolls.
  • 0.5 cup smooth dark brown refried beans 120g.
  • 1 cup white Oaxaca cheese 115g. Thickly sliced or shredded.
  • 1 large fresh green avocado Sliced thick.
  • 0.25 cup pickled green jalapeno rings 35g.

Equipment

  • 1 Cast Iron Grill Pan Essential for creating deep grill char marks on the chicken.
  • 1 Melting dome or glass lid Used to trap steam and quickly melt the Oaxaca cheese.

Method
 

Cooking and Assembly
  1. Preheat a cast-iron grill pan over medium-high heat. Coat the chicken breasts evenly with olive oil, chili powder, and kosher salt.
  2. Place the chicken in the hot pan and cook undisturbed for 5-6 minutes to form dark grill char marks. Flip and cook another 5 minutes until the internal temperature reaches 165°F (74°C). Let rest, then slice thickly.
  3. Spread softened butter onto the cut sides of the bolillo rolls. Toast butter-side down in a hot skillet for 2-3 minutes until a crusty, golden-brown finish develops.
  4. Spread a thick, even layer of smooth dark brown refried beans onto the bottom half of each toasted bolillo roll.
  5. Layer the thick, charred chicken slices over the beans. Top immediately with white Oaxaca cheese. Cover briefly with a lid or melting dome until the cheese is glossy and heavily melted.
  6. Overlap thick, bright green slices of fresh avocado onto the melted cheese. Scatter shiny green pickled jalapeno rings on top. Add the top half of the bun slightly angled and serve immediately on white parchment paper.

Notes

Preventing Soggy Bread: Always toast the inside of your bolillo roll with fat (butter or mayo) to create a barrier against the beans.
The Cheese Melt Trick: Splash 1 tsp (5ml) of water into the hot skillet before covering with the dome to force a glossy, heavy melt via steam.