Name: Mexican Torta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: Telera or bolillo rolls (or soft hoagie rolls); 2 cups cooked meat (carnitas, grilled chicken, steak, or carne asada); 1/2 cup refried beans (warmed); 1 ripe avocado or 1/2 cup guacamole; 2 tbsp mayonnaise; 1 cup shredded lettuce; 1 tomato, sliced; Pickled jalapeños (to taste); 1/4 small red or white onion, thinly sliced (optional); 1/2 cup Oaxaca or mozzarella cheese (sliced or shredded); Butter or oil (for toasting)

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A Mexican Torta is one of my favorite sandwiches to make when I’m craving something bold, filling, and packed with flavor. It’s built on a soft, crusty roll and loaded with juicy meat, creamy avocado, tangy sauces, fresh veggies, and melty cheese — all in one perfect bite. I love how customizable it is, whether I’m using carnitas, grilled chicken.

Why You’ll Love This Recipe

I love this recipe because it brings together all the best parts of a taco and a sandwich. The bread is hearty enough to hold everything together without getting soggy, and the layers of flavor — savory meat, creamy spreads, spicy jalapeños, and fresh vegetables — make each bite exciting. It’s a full meal between two pieces of bread and totally satisfying any time of day.

Ingredients

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

telera or bolillo rolls (or substitute with soft hoagie rolls)
cooked meat (carnitas, grilled chicken, steak)
refried beans (warmed)
avocado or guacamole
mayonnaise
shredded lettuce
sliced tomato
pickled jalapeños
sliced onion (optional)
Oaxaca or mozzarella cheese (melted or sliced)
butter or oil (for toasting the bread)

Directions

I start by slicing the rolls in half and lightly toasting them on a skillet with a bit of butter or oil until golden.
On the bottom half, I spread a layer of warm refried beans.
On the top half, I spread mayo and a layer of mashed avocado or guacamole.
I add a generous amount of cooked meat on top of the beans, then layer with sliced tomatoes, lettuce, jalapeños, and onion.
I top the meat with slices of cheese and let it melt slightly before closing the sandwich.
I press the torta gently in the skillet or a panini press for a minute or two to warm everything through and get the bread lightly crisp.
I slice it in half and serve it hot with chips, fries, or a cold drink.

Servings and Timing

This recipe makes 2–4 tortas depending on the size of the rolls and amount of filling. It takes me about 15 minutes to prep and 10 minutes to assemble and cook — ready in 25 minutes or less.

Variations

Sometimes I make a Torta Ahogada by dunking the sandwich in a spicy red sauce. For a breakfast torta, I add a fried egg and skip the lettuce. I’ve also made vegetarian versions using grilled mushrooms, peppers, or beans as the main filling. If I want more spice, I add chipotle mayo or salsa roja to give it an extra kick.

Storage/Reheating

These sandwiches are best eaten fresh, but I’ve stored leftovers wrapped in foil in the fridge for a day. I reheat them in a toaster oven or skillet so the bread stays crisp. I don’t recommend microwaving since the bread can get soggy. I usually store the components separately and assemble fresh if I plan to eat them later.

FAQs

What kind of bread should I use for a torta?

Traditional tortas use telera or bolillo rolls — they’re soft inside but sturdy enough to hold fillings. A good-quality hoagie roll is a solid substitute.

Can I make it ahead of time?

I prep all the ingredients ahead, but I assemble and toast it fresh to keep the bread from getting soggy.

What meats work best for a torta?

I love using carnitas, grilled chicken, carne asada, or even breaded milanesa-style steak.

Can I make this vegetarian?

Yes, I often use refried beans, avocado, grilled veggies, and cheese for a meatless version — still hearty and delicious.

What cheese is best for melting?

Oaxaca cheese is traditional, but mozzarella or Monterey Jack also melt beautifully.

Conclusion

A Mexican Torta is a full-flavored, hearty sandwich that always hits the spot. I love how customizable it is, how easy it is to make, and how each layer adds something special — from creamy avocado to spicy jalapeños to juicy meat. Whether I’m feeding a crowd or just treating myself, this sandwich is one of my go-to favorites when I want something fast, filling, and unforgettable.