Similar to a panini, these sandwiches are crisp on the outside and tender within. The easy pickled onions add a burst of flavor and texture. Get them going first, so they can marinate while you finish the tortas. The recipe is from Sara Deseran, co-founder of the Tacolicious group of restaurants and of MF Chicken, a takeout rotisserie business, all in the San Francisco Bay Area.
*Make with our Mexican-style Pickled Onions
Cut bacon in half and fry in a frying pan over medium heat until crisp, about 10 minutes.
Make salsa: Husk tomatillos and rinse in warm water. In a blender, purée them with jalapeños, cilantro, garlic, and 2 tbsp. water. Pour into a medium bowl and stir in salt to taste.
Add chicken to salsa and toss to coat. Slice rolls and swipe each side with about 1 ½ tbsp. canned refried beans. Add sliced avocado to each, some Mexican-style Pickled Onion or thinly sliced red onion, 2 pieces bacon, and some salsa-coated chicken (leave liquid behind). Carefully close torta.
Place 1 torta in a preheated cast-iron skillet over medium heat. Set another cast-iron skillet on top of torta to press it. (A panini grill would also work.) Toast until crisp underneath, 30 seconds to 1 minute. Turn and repeat. Assemble and toast remaining tortas the same way. Serve with lime wedges, if you like.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.