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A chicken torta sandwich filled with grilled chicken, shredded lettuce, onions, and herbs on crusty bread.

Torta Sandwiches

Warm, melty, and boldly seasoned, these Torta Sandwiches are pure comfort packed into a toasted roll.
5 from 1 vote
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Course: Dinner, Lunch
Cuisine: Mexican, Tex-Mex
Keyword: chicken torta, griddle cooking, melty cheese, Mexican sandwich
Prep Time: 10 minutes
Cook Time: 12 minutes
Assembly Time: 5 minutes
Total Time: 27 minutes
Servings: 6
Calories: 670kcal
Cost: $20

Ingredients

  • 6 bolillo rolls soft sandwich rolls, lightly split
  • 1 whole rotisserie chicken meat and skin removed, shredded
  • 1 small can diced green chiles drained, mild heat
  • 1 small can pickled jalapeños chopped, tangy bite
  • 1 large tomato fresh, diced small
  • 1¼ cups shredded pepper jack cheese for melting and browning
  • 1 bunch fresh cilantro finely chopped, stems removed
  • ¾ cup diced white onion crisp and raw for topping
  • ¾ head iceberg lettuce very finely shredded
  • ⅓ cup mayonnaise for spreading and toasting
  • Taco or fajita seasoning adjusted generously to taste
  • Avocado oil just enough to lightly coat the griddle

Instructions

  • Remove all meat and skin from the rotisserie chicken and pull it apart into small, even pieces.
    A glass bowl filled with shredded cooked chicken breast on a light-colored countertop.
  • Heat a flat-top griddle over medium heat and lightly coat it with avocado oil. Add the shredded chicken, green chiles, and jalapeños, then season evenly with the spice blend and cook until heated and lightly crisped.
  • Stir in the diced tomato and scatter the shredded cheese over the mixture, letting it melt and caramelize slightly against the hot surface.
    Seasoned chicken on a hot griddle topped with melted cheese, diced tomatoes, chopped onions, and sliced jalapeños.
  • Spread mayonnaise on the cut sides of each roll and place them cut-side down on the griddle, toasting until golden before flipping briefly.
  • Transfer the hot chicken mixture onto the bottom halves of the toasted rolls and remove the bread from the griddle.
    Grilled chicken with melted cheese and vegetables cooking on a flat-top griddle, with toasted sandwich rolls beside it.
  • Layer the lettuce, onion, and cilantro over the chicken, cap with the top halves of the rolls, and slice each sandwich before serving.

Notes

Caption-style recipe notes (MSI + emotional recall).

Nutrition

Serving: 340g | Calories: 670kcal (34%) | Carbohydrates: 31g (10%) | Protein: 45g (90%) | Fat: 42g (65%) | Saturated Fat: 13g (81%) | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 145mg (48%) | Sodium: 2400mg (104%) | Potassium: 480mg (14%) | Fiber: 5g (21%) | Sugar: 6g (7%) | Vitamin A: 2600IU (52%) | Vitamin C: 20mg (24%) | Calcium: 300mg (30%) | Iron: 3mg (17%)
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