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Close-up eye-level shot of a Mexican Chicken Torta sandwich on a toasted bolillo roll with visible sear marks on grilled chicken.

Chicken Torta Sandwich: The Ultimate Mexican Grilled Chicken Telera

An authentic Chicken Torta Sandwich featuring charred grilled chicken, melted Oaxaca cheese, and smooth refried beans on a toasted bolillo. A crunchy, creamy, and spicy Mexican street food classic perfect for lunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

The Sandwich Base
  • 2 Bolillo or Telera rolls Sliced lengthwise
  • 1 lb (454g) Chicken breast Sliced into thin cutlets
  • 1 cup (240g) Refried beans Smooth and warmed
  • 4 oz (113g) Oaxaca cheese Shredded or pulled
  • 1 tbsp (15ml) Neutral oil For searing chicken
Fresh Toppings
  • 1 Ripe avocado Sliced into crescents
  • 1/4 cup (60g) Pickled jalapeño rounds
  • 1 cup Iceberg lettuce Shredded
  • 1 Red tomato Thinly sliced
  • 1/4 Red onion Thinly sliced into rings

Equipment

  • 1 Cast Iron Skillet For achieving the perfect sear marks on the chicken.
  • 1 Bread Knife To slice the bolillo rolls without crushing them.

Method
 

Prepare the Protein
  1. Season chicken with salt and pepper. Heat oil in a skillet and cook chicken for 4-5 minutes per side until dark sear marks appear and internal temp is 165°F.
  2. Top the hot chicken with Oaxaca cheese, cover with a lid for 30 seconds until fully melted.
Assemble the Torta
  1. Toast the cut sides of the bolillo rolls in the pan until crusty and golden-brown.
  2. Spread beans on the bottom bun. Add the cheesy chicken, avocado, jalapeños, onion, lettuce, and tomato. Close the sandwich and slice in half.

Notes

Use a heavy press to toast the assembled sandwich for extra crunch.
Swap Oaxaca cheese for Mozzarella or Monterey Jack if unavailable.