Description
A delicious and flavorful sandwich made with marinated chicken and fresh toppings, perfect for a satisfying meal.
Ingredients
Scale
- 2 telera rolls or bolillo rolls
- 450 g boneless, skinless chicken breast or thighs
- 1 tablespoon chipotle in adobo or preferred marinade
- Salt, to taste
- Black pepper, to taste
- Olive oil, for cooking
- 1 avocado, sliced
- 120 g refried beans
- 50 g shredded lettuce
- 1 tomato, sliced
- 30 g onion, thinly sliced
- 60 ml pickled jalapeños
- 30 g queso fresco or mozzarella cheese
- 2 tablespoons mayonnaise or crema
Instructions
- Combine chicken, chipotle in adobo, salt, and a drizzle of olive oil in a bowl. Toss well to coat, cover, and refrigerate for at least 30 minutes to allow flavors to infuse.
- Heat a grill pan or skillet over medium heat and cook the marinated chicken for 5–6 minutes per side or until the internal temperature reaches 74°C. Transfer to a cutting board, allow to rest 5 minutes, then slice thinly.
- Slice telera or bolillo rolls in half and toast cut-side down in a skillet or toaster until edges are golden and lightly crisp.
- Spread refried beans onto the bottom half of each roll and mayonnaise or crema over the top half.
- Arrange sliced chicken, avocado, cheese, lettuce, tomato, onions, and pickled jalapeños over the beans. Place the top half of each roll over the fillings.
- Serve sandwiches immediately while warm, accompanied by chips, fries, or a simple green salad if desired.
Notes
- Feel free to customize the toppings based on your preferences.
- This sandwich is best enjoyed fresh, but leftovers can be refrigerated.
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 12 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 80 mg