Grilled Chicken Torta-sandwich Recipe

Marinate

Pound or slice the chicken breasts to even thickness (about 1/2-inch). In a bowl combine olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, kosher salt and black pepper. Add chicken, coat well, and let marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours.

Grill

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Lightly oil grates. Grill the chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C) and grill marks appear. Remove and let rest 5 minutes, then slice thinly or shred for the sandwich.

Warm a small skillet over medium heat and add 1 tablespoon vegetable oil or lard. Add the canned refried beans and cook, stirring, until heated through, 3–4 minutes. If beans are thick, add 1–2 tablespoons water to reach spreadable consistency. Stir in half of the salsa (about 1/4 cup) and chopped cilantro (if using). Keep warm.

Reserve the remaining salsa to spoon on the assembled torta for freshness and texture.

Split the sweet rolls horizontally but keep one side attached if desired. Lightly butter cut sides.

Place buttered rolls cut-side down on a hot skillet or griddle over medium heat and toast until golden, about 1–2 minutes. Flip and briefly toast the other side if desired. Remove from heat.

On the bottom half of each toasted roll, place a slice of cheese. If you prefer the cheese melted, set the prepared bottom halves under a broiler for 30–60 seconds or return to the skillet and cover briefly until cheese softens.

Spread about 1/4 cup of the warm refried beans mixture on top of the cheese-covered roll bottoms.

Arrange sliced or shredded grilled chicken (about 4 ounces per sandwich) evenly over the beans.

Spoon 1–2 tablespoons of the reserved fresh salsa over the chicken for brightness.

Slice the avocado and season with a pinch of salt. Fan or mash avocado and place on top of the salsa (about 1/4 avocado per sandwich).

Add shredded lettuce or cabbage and pickled jalapeños if using. Squeeze a little lime over the toppings.

Cap with the roll top, press gently, and serve immediately while warm.