Pollo Torta (Grilled Mexican Sandwich)

I was inspired by my recent trip to San Diego, where Mexican food is abundant, cheap, and delicious. It was also the first time I came across the Mexican torta, which is a sandwich characterized by its crusty bread and is garnished by a variety of toppings like avocado, sour cream, jalapeños and lettuce. This is an awesome dish to make for lunch with leftover taco night ingredients. My rendition was Panini style and I used Tuscan Pane bread because that’s what I had.

Pollo Torta (Grilled Mexican Sandwich)
2 slices of bread
½ avocado, sliced (or prepared guacamole if you have it)
a spoonful of refried beans
½ cup cooked chicken (or any other meat if you have it)
¼ cup pico de gallo
¼ cup grated cheddar cheese, or 1 slice
Chili powder
Cumin
Salt + pepper to taste
Lime juice
Sour cream

Preheat your Panini press (or George Foreman). Spread refried beans on one slice of bread. Season your chicken with chili powder, cumin, salt, pepper, and lime juice to your taste, and add that over the bean layer. If your chicken is already seasoned, just add them. Next place the avocado slices, and then pico de gallo (a chunky salsa with little liquid, if you only have runny salsa don’t add it ). Top with cheddar cheese and the bread. Grill for 5 minutes or until done. Top with sour cream and additional salsa.