Description
An authentic Mexican street-food inspired sandwich featuring slow-braised chicken, refried beans, melted Oaxaca cheese, and avocado on toasted torta rolls. It offers a perfect balance of textures and bold flavors in a quick, satisfying lunch.
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken breast
- 2 cups (480ml) low-sodium chicken broth
- 1/2 medium white onion, sliced
- 3 garlic cloves, smashed
- 2 bay leaves
- Salt and pepper to taste
- 2 large torta rolls, split horizontally
- 1/2 cup (120g) refried beans (pork or vegetarian)
- 1 large avocado, sliced or mashed
- 4 slices Queso Oaxaca or Monterey Jack cheese
- 4–6 slices pickled jalapeños
- 1/4 cup serrano onion or red onion, thinly sliced
- Small handful of epazote or cilantro, chopped
- 2 tablespoons mayonnaise
- 1 teaspoon lime juice
- Oil or butter for toasting
Instructions
- Place chicken breasts in a medium saucepan with chicken broth, sliced onion, garlic, bay leaves, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until chicken is cooked through.
- Remove chicken and let rest for 5 minutes, then shred using two forks.
- While chicken rests, slice avocado, onions, and cheese. Chop herbs and mix mayonnaise with lime juice.
- Heat a skillet over medium heat with a small amount of oil or butter.
- Toast the split torta rolls cut-side down for 1-2 minutes until golden brown and crisp.
- Spread refried beans evenly on the bottom half of the toasted rolls.
- Layer shredded chicken over the beans, followed by cheese slices.
- Add avocado slices, pickled jalapeños, sliced onions, and herbs.
- Drizzle the lime-mayonnaise mixture over the toppings.
- Close the sandwich and toast in the skillet for 30 seconds per side to melt the cheese.
- Cut in half and serve immediately.
Notes
For best results, toast the bread to prevent sogginess. If using rotisserie chicken, warm it in the skillet with a little broth before assembling. Keep components separate if meal prepping to maintain texture. For a spicy version, add more jalapeños or chipotle peppers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Cuisine: Mexican
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 4
- Sodium: 800
- Fat: 35
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 12
- Protein: 40
Keywords: chicken torta, mexican sandwich, quick lunch, meal prep, braised chicken, torta rolls, oaxaca cheese, avocado sandwich