Savory Chicken Torta Sandwich: My Hearty Family Favorite (Print Version)

Craft a flavorful Savory Chicken Torta Sandwich. This hearty recipe combines tender chicken, avocado, and a zesty spread for a comforting meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Contains Dairy (cheese, mayo). Gluten (bread).

# Ingredients:

→ Torta Essentials

01 - 4 Telera rolls, split horizontally
02 - 2 tbsp unsalted butter, softened

→ Chicken Filling

03 - 2 cups cooked chicken breast, shredded or diced
04 - 1/2 tsp salt, or to taste
05 - 1/4 tsp black pepper, or to taste

→ Zesty Avocado Spread

06 - 1 large ripe avocado
07 - 1/4 cup mayonnaise
08 - 2 tbsp fresh lime juice
09 - 1/4 cup chopped fresh cilantro
10 - 1 small jalapeño, finely minced (seeds removed for less heat)

→ Fresh Toppings & Finishers

11 - 1/4 red onion, thinly sliced
12 - 1 large tomato, thinly sliced
13 - 1/4 cup crumbled Cotija cheese

# Instructions:

01 - First things first, get that chicken ready. If it’s not already cooked, I usually just poach a couple of breasts and then shred them with two forks – it’s so satisfying, honestly. While the chicken cools a bit, I start slicing all my veggies. Thin slices are key for the red onion and tomatoes, you want them to meld into the sandwich, not dominate. I always get a little teary-eyed with the onion, but it’s worth it for that fresh bite. This is where I often realize I've forgotten to sharpen my knife, oops!
02 - This spread is a game-changer for your Savory Chicken Torta Sandwich, trust me. In a small bowl, I mash up the avocado until it’s mostly smooth but still has a few chunky bits – I like that texture, you know? Then I stir in the mayo, a generous squeeze of fresh lime juice, chopped cilantro, and a little bit of finely minced jalapeño. Give it a good pinch of salt and pepper. Taste it! This is where you can adjust the tang or heat. I once added too much jalapeño and had to add extra mayo to tone it down, which was an interesting, albeit tasty, mistake.
03 - Okay, this step is crucial for the structural integrity of your Savory Chicken Torta Sandwich. Slice your telera rolls horizontally, but not all the way through – you want them to hinge open like a book. Lightly butter the cut sides. I usually toast them in a hot pan or on a griddle until they’re golden brown and slightly crispy. You want that satisfying crunch when you bite into it, but not so hard it scrapes the roof of your mouth. The smell of the toasting bread? Oh, it’s just the best, signals something delicious is coming!
04 - Now for the fun part! Spread a generous layer of that zesty avocado mixture on both sides of your toasted telera rolls. Don't be shy here; it’s the glue and the flavor bomb. Then, I pile on the shredded chicken. I usually press it down a little to make sure it stays put. I’ve had sandwiches explode on me because I didn’t compact the filling enough, so learn from my chaos!
05 - Next come the fresh components. Layer those thin slices of red onion and juicy tomatoes over the chicken. I like to arrange them neatly, but honestly, once you start eating, it's all just a glorious mess anyway. Sprinkle a good amount of crumbled Cotija cheese over the veggies. The salty, tangy cheese just elevates everything, making this Savory Chicken Torta Sandwich truly special. Sometimes I add extra cheese, because why not?
06 - Gently close your Savory Chicken Torta Sandwich. If you have a panini press or a heavy skillet, you can lightly press it for a minute or two. This warms everything through and helps meld the flavors, plus it makes it easier to eat. If not, just serve it as is! It’s going to be a little unwieldy, a little messy, and absolutely delicious. I always take a moment to admire my creation before diving in – it just looks so vibrant and inviting, a perfect end to a cooking session.

# Notes:

01 - Toasting the bread is a non-negotiable step to prevent a soggy sandwich, I learned that the hard way!
02 - For best results, store prepped components separately and assemble your torta just before eating.
03 - If you're out of Cotija, crumbled feta or queso fresco can be a decent, though slightly different, stand-in.
04 - Serve this with a side of crispy tortilla chips and a vibrant salsa verde for the full experience, it’s my favorite combo.

# Equipment Needed:

01 - Large skillet or griddle
02 - mixing bowls
03 - sharp knife
04 - cutting board
05 - measuring spoons/cups
06 - optional: panini press

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 25-35g

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