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Chicken Torta Sandwich

This Chicken Torta Sandwich features crispy breaded chicken, creamy chipotle-lime mayo, fresh avocado, lettuce, tomato, cheese, and pickled jalapeños on a toasted bolillo roll. It's a bold, satisfying sandwich that's perfect for lunch or dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 sandwiches
Ingredients Method Notes

Ingredients
  

  • For the Chicken
  • 2 large chicken breasts sliced horizontally into 4 cutlets
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1½ cups seasoned breadcrumbs or panko
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt and black pepper to taste
  • Vegetable oil for frying
  • For the Sandwich
  • 4 bolillo rolls or ciabatta rolls
  • 4 slices Monterey Jack or pepper jack cheese
  • 1 avocado sliced
  • 1 large tomato sliced
  • 2 cups shredded lettuce
  • ¼ cup pickled jalapeños
  • ½ small red onion thinly sliced
  • Chipotle-Lime Mayo
  • ½ cup mayonnaise
  • 1 tbsp lime juice
  • 1 tsp hot sauce or 1 minced chipotle pepper in adobo
  • 1 garlic clove minced

Method
 

  1. Slice the chicken breasts horizontally to create 4 thin cutlets.
  2. Season both sides with paprika, garlic powder, salt, and black pepper.
  3. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
  4. Coat each chicken cutlet in flour, dip into the eggs, then press into the breadcrumbs until evenly coated.
  5. Heat about 1 inch of vegetable oil in a large skillet over medium heat.
  6. Fry the chicken for 4–5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
  7. Transfer to a paper towel-lined plate to drain excess oil.
  8. In a small bowl, mix mayonnaise, lime juice, hot sauce (or chipotle), and minced garlic until smooth.
  9. Slice the bolillo rolls and toast them lightly until golden.
  10. Spread the chipotle-lime mayo on both halves of each roll.
  11. Layer each sandwich with crispy chicken, cheese, avocado, lettuce, tomato, red onion, and pickled jalapeños.
  12. Close the sandwiches and serve immediately while warm.

Notes

  • Use panko breadcrumbs for an extra crispy coating.
  • Air fry the breaded chicken at 400°F (200°C) for 12–15 minutes, flipping halfway through, for a lighter version.
  • Add extra chipotle peppers or hot sauce for a spicier sandwich.
  • Bolillo rolls provide the most authentic torta texture, but ciabatta or sturdy sandwich rolls also work well.
  • Leftover cooked chicken can be refrigerated in an airtight container for up to 3 days and reheated in the oven or air fryer to maintain crispiness.