A popular Mexican sandwich layered with refried beans, guacamole, thinly cut and breaded chicken and pickled peppers.
When we were first married my husband and I got to live in Puebla Mexico for a few months for an internship through the school. We taught business workshops to people interested in starting a small business and learning how to make a business plan. It was one of the hardest, most rewarding experiences of my life. We made some amazing friends who I seriously miss. I was forced to perfect my Spanish, in order to teach groups as big as 150 students at a time. It was terrifying, but completely rewarding as well.
Here we are with one of the last (and smallest) classes we taught:
While we lived there you better believe that one of my goals was to master some of my favorite “staple” Mexican dishes, including Authentic Mexican Rice, and homemade tamales (which I have yet to share…..I need to get on that!). “Torta de Milanesa”, which I now call Chicken Milanesa Torta, was one of our all time favorite sandwiches when we lived in Puebla. It’s the most popular sandwich there, and it is FANTASTIC. Like 10 gold stars good. The ingredients are simple but combine them all together and it’s complete magic. Seriously one of the best sandwiches on this planet.
- 4 large torta rolls (or ciabatta rolls or similar)
- 1/2 cup mayonnaise
- 1/2 cup refried beans*
- 1 medium avocado , smashed with a fork
- 2 small tomatoes , sliced thin
- 2 mozzarella string cheese , separated into strands*
- 1 cup breadcrumbs
- 2 eggs
- 3-5 Tbsp canola oil
- 2 large chicken breasts , sliced in half horizontally ("butterflied")
- 1 small can of Green pickled sliced jalapeño peppers* , seed removed, sliced
Place a skillet over medium-high heat and coat with oil. Add breadcrumbs to a shallow bowl. Add eggs to another shallow bowl and beat well. Dip the chicken breasts (that have each been butterflied to make thin slices of chicken) in the egg mixture and then coat well with breadcrumbs. Place in the pan with the hot oil. Cook for a a few minutes on one side, until browned, then flip and cook on the other side until cooked through.
Slice the ciabatta rolls in half and toast until golden brown. Spread each half of the rolls with a thin layer of mayonnaise, followed by a thin layer of refried beans and then a thin layer of mashed avocado. To the bottom half of the roll with chicken, sliced tomato, a handful of mozzarella cheese, and a few sliced pickled jalapeños. Top with the top half of the roll. Serve warm.
*In Mexico they use Oaxaca cheese, but since that is not as easy to find here, I use mozzarella string cheese, which is really similar in taste and look.
*I love the La Costeña Brand of pickled jalapeños. They can be found in the Mexican aisle at any grocery store.