OVERSTUFFED CHICKEN SANDWICHES

(Tortas de Pollo)

A torta is a sandwich made with a telera (a soft, round roll) or a bolillo (a crustier oblong bread, which is soft and white on the inside). The bread can be filled with any type of meat, but I love the chicken version because it’s good for you, messy to eat, and so delicious.

MAKES 4 ENTREE SERVINGS

2 boneless, skinless chicken breasts (about 1 pound)

1 tablespoon freshly squeezed lime juice

1 teaspoon chili powder

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon freshly ground black pepper

4 teleras, bolillos, or even large French rolls Butter, at room temperature

2 cups Refried Beans or one 16-ounce can

½ cup shredded cotija cheese or 6 ounces queso fresco, sliced

1 avocado, pitted (see Avocado Salad) and sliced

1 cup salsa of your choice

2 cups shredded iceberg lettuce

Cut the chicken breasts in half lengthwise, then pound them with a meat tenderizer until flattened to about ½ inch. Sprinkle on both sides with the lime juice, chili powder, oregano, salt, and black pepper. Set aside.

Cut the breads in half and butter all of them on the insides. Heat a large frying pan over medium heat and put in the bread, butter-sides down, to toast. Turn over and toast on the other sides. Remove from the pan and place, butter-sides up, on a platter or large cutting board.

In the same frying pan, sauté the chicken over high heat until cooked through, about 10 minutes total.

While the chicken is cooking, heat the refried beans in a microwave-safe bowl in the microwave for 1 minute. Stir the beans, then micro-wave for an additional 30 seconds or until the beans are heated through. Spread the beans on the bottom halves of the bread, then layer the cheese on each of the bean-covered breads.

Place one piece of chicken onto each of the sandwiches. Top with slices of avocado, spoonfuls of salsa, and generous piles of lettuce. Cover with the top bread halves, cut in half, and serve.