Grilled Chicken Sandwich - Torta de Pollo - Mexican Food

refried beans

🥗Healthier: black bean puree

💰Cheaper: canned beans

Black bean puree is lower in fat while canned beans can be more economical.

avocado

🥗Healthier: mashed peas

💰Cheaper: sliced cucumber

Mashed peas provide creaminess with fewer calories, while cucumber is a budget-friendly crunchy alternative.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories, while processed cheese can be less expensive.

pickled jalapeños

🥗Healthier: fresh jalapeños

💰Cheaper: sliced banana peppers

Fresh jalapeños are lower in sodium, while banana peppers are often cheaper.

Slice the chicken breast in half to create thinner fillets.

Marinate the chicken with chef Marino's chicken seasoning.

Grill the chicken on low medium heat for about 4-5 minutes on each side until the internal temperature reaches 165 degrees.

Slice the bolillo rolls in half and spread butter on both sides.

Grill the bolillo rolls until toasted, adding more butter on top before flipping them.

Prepare garnishes by slicing purple onion, romaine lettuce, and tomatoes.

Spread mayonnaise on both sides of the toasted bolillo rolls.

Layer pepper jack cheese on one side of the roll.

Add sliced tomatoes, jalapeños, and purple onion on top of the cheese.

Place the grilled chicken on top of the vegetables.

Top with romaine lettuce and sliced avocado.

Close the sandwich with the top half of the bolillo roll and press down lightly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens