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Mexican Torta Sandwich – Tastes Better From Scratch

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AliBina

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Mexican Tortas (or Torta Mexicana) is a popular sandwich in Mexico with crispy, breaded chicken (chicken milanese), cheese, refried beans, guacamole, and pickled peppers. It’s one of my very favorite sandwiches!

A Mexican Torta recipe with breaded, crispy chicken (chicken milanese), cheese, refried beans, guacamole, and pickled peppers on a white plate.

My all-time favorite Mexican Torta.

I fell in love with this type of Mexican sandwich when living in Puebla, Mexico and it’s been a favorite of my husband and mine for decades. It’s just a few simple ingredients, but paired all together it’s fantastic! This one is a torta de milanesa (crispy breaded chicken) and we slather the torta roll with mayo, refried beans, guac and pickled jalapeños.

Serve the sandwich with fresh fruit and Mexican Rice, esquites or elote Mexican corn, if desired. For dessert try tres leches, arroz con leche, sopapillas, or fresas con crema.

How to make a Mexican Torta:

Cook Chicken: Pound the chicken breast halves until they are thin (or slice the chicken horizontally into thin filets. Dip the chicken in beaten egg then breadcrumbs and cook in a hot oiled skillet until crispy and cooked through.

Two images showing how to make chicken milanese by dipping chicken halves in an egg mixture then breadcrumbs and frying in a little oil in a pan.

Assemble Torta: Toast ciabatta roll and spread with a thin layer of mayonnaise, refried beans, and mashed avocado. Add chicken, cheese, and peppers.

Two images showing a Mexican Torta Sandwich being assembled then after it's sliced in half and served on a white plate.

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Recipe

  • Prep chicken: Pound chicken with a meat mallet until evenly thin. Add breadcrumbs and eggs to two separate shallow bowls. Dip chicken in beaten egg mixture, then coat in breadcrumbs. 

    4 chicken breast halves, 1 cup breadcrumbs, 2 large eggs

  • Cook chicken: Place a skillet over medium-high heat and generously coat with oil. Add chicken and cook for a few minutes, flipping once, until crispy and cooked through.

    3-5 Tablespoons oil

  • Assemble: Toast ciabatta slices. Spread with a thin layer of mayonnaise, then refried beans and mashed avocado. Add chicken, a few strings of mozzarella cheese and a few pickled jalapeños. Serve immediately.

    4 torta or ciabatta rolls, ¼ cup mayonnaise, ⅓ cup refried beans*, 1 avocado, 2 mozzarella string cheese sticks*, 1 can pickled jalapeños*

Yield: 4 Sandwiches. Serving Size: 1 Sandwich Refried Beans: I use one can of pinto beans and mash the beans with a fork. Season with a little salt, cumin and garlic powder, to taste.  Cheese: In Mexico they use Oaxaca cheese, but mozzarella is a good substitute if you can’t find it.  Jalapeños: I love the La Costeña Brand of pickled jalapeños found in the Mexican aisle at any grocery store.

Calories: 704kcalCarbohydrates: 55gProtein: 41gFat: 36gSaturated Fat: 7gPolyunsaturated Fat: 12gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 179mgSodium: 2375mgPotassium: 794mgFiber: 7gSugar: 4gVitamin A: 1678IUVitamin C: 12mgCalcium: 109mgIron: 4mg

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I originally shared this recipe April 2015. Updated April 2019 and April 2025.

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