Name: Mexican Torta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 bolillo rolls or crusty sandwich rolls; 1 pound cooked meat (chicken or beef), sliced or shredded; 1 cup refried beans; 1/4 cup mayonnaise; 2 ripe avocados, sliced; 2 medium tomatoes, sliced; 1/2 medium onion, thinly sliced; 1 1/2 cups shredded lettuce; 1/4 cup sliced jalapeños; 1 cup shredded cheese (Oaxaca, mozzarella, or queso fresco); 1 tablespoon olive oil; Salt, to taste; Black pepper, to taste

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This Mexican torta is one of my favorite sandwiches to make when I want something hearty, flavorful, and deeply satisfying. It’s packed with layers of savory fillings, creamy spreads, and fresh toppings, all tucked into a soft roll that soaks up every bit of flavor.

Why You’ll Love This Recipe

I love this recipe because it’s bold, filling, and endlessly customizable. Every bite has a mix of textures and flavors that feel comforting and exciting at the same time. I also enjoy how quickly it comes together, making it perfect for lunch, dinner, or even a casual weekend meal. Mexican Torta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

bolillo rolls or crusty sandwich rolls
cooked meat (such as chicken, beef)
refried beans
mayonnaise
avocado
tomato
onion
shredded lettuce
jalapeños
cheese (such as Oaxaca, mozzarella, or queso fresco)
olive oil
salt
black pepper

Directions

I start by slicing the rolls lengthwise and lightly toasting them so they’re warm and slightly crisp. I spread refried beans on the bottom half of the roll and mayonnaise on the top half.

Next, I layer the cooked meat over the beans, followed by cheese so it melts slightly from the heat. I add sliced avocado, tomato, onion, shredded lettuce, and jalapeños. I season lightly with salt and black pepper, then close the sandwich and press gently.

I like serving the torta warm, sometimes wrapping it briefly so everything holds together nicely.

Servings and timing

I usually make 4 tortas with this recipe.
Preparation time is around 15 minutes.
Cooking time is about 10 minutes, depending on the meat used.
Total time comes to roughly 25 minutes.

Variations

I sometimes add a fried egg for extra richness or swap the mayonnaise for chipotle sauce when I want more heat. When I’m craving something crispy, I include breaded chicken or milanesa-style beef. I also like adding pickled vegetables for extra tang.

Storage/reheating

I find tortas are best eaten fresh, but I store leftover fillings separately in the refrigerator for up to 3 days. When reheating, I warm the meat and bread separately, then assemble the sandwich just before eating. Mexican Torta

FAQs

What bread works best for a torta?

I prefer bolillo rolls because they’re soft inside with a slightly crisp exterior.

Can I make a vegetarian torta?

I make vegetarian versions using beans, grilled vegetables, or breaded avocado.

Is a torta served hot or cold?

I usually serve it warm, but it can also be enjoyed at room temperature.

Can I prepare the ingredients ahead of time?

I often prep the fillings in advance and assemble the tortas right before serving.

What sides go well with a Mexican torta?

I like serving it with chips, salsa, or a simple salad.

Conclusion

This Mexican torta is a sandwich I truly enjoy making because it’s filling, flavorful, and easy to adapt to whatever I’m craving. It’s one of those meals that feels comforting and satisfying every single time I make it.

Mexican Torta

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A hearty and flavorful Mexican torta made with toasted rolls layered with savory meat, creamy beans, fresh vegetables, and melty cheese for a deeply satisfying sandwich.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 tortas
Category: Sandwich
Method: Assembling
Cuisine: Mexican
Diet: Halal

Ingredients

4 bolillo rolls or crusty sandwich rolls
1 pound cooked meat (chicken or beef), sliced or shredded
1 cup refried beans
1/4 cup mayonnaise
2 ripe avocados, sliced
2 medium tomatoes, sliced
1/2 medium onion, thinly sliced
1 1/2 cups shredded lettuce
1/4 cup sliced jalapeños
1 cup shredded cheese (Oaxaca, mozzarella, or queso fresco)
1 tablespoon olive oil
Salt, to taste
Black pepper, to taste

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Instructions

Slice the bolillo rolls lengthwise and lightly toast them until warm and slightly crisp.
Spread refried beans evenly on the bottom half of each roll.
Spread mayonnaise on the top half of each roll.
Layer the cooked meat over the beans.
Add the shredded cheese on top of the meat so it melts slightly.
Top with avocado slices, tomato, onion, shredded lettuce, and jalapeños.
Season lightly with salt and black pepper.
Close the sandwich and gently press.
Serve warm, optionally wrapping briefly to help the torta hold together.