A classic Mexican-style pressed sandwich: warm, crusty torta rolls loaded with smoky chicken tinga, melty Oaxaca cheese, creamy chunky guacamole, tangy pickled jalapeños, juicy tomato, and crisp red onion — all griddled until golden and crisp.
Preparation Instructions
Heat the chicken tinga
Heat 1 pound of Cuisine Solutions Smoky Chicken Tinga according to package instructions and keep warm.
Make the guacamole
Cube one of the 2 ripe avocados and mash the other.
Combine with 1 lime, juiced, 0.3 cups fresh cilantro, finely chopped, and 0.5 teaspoons kosher salt.
Two-texture guacamole: Cube one avocado and mash the other. Combine in a bowl with lime, cilantro, and salt, then fold in a spoonful of pico de gallo. The contrast of creamy mash and firm avocado cubes gives every bite both spread-ability and meaty texture — the way the best taquerías do it.
Prep the rolls
Split 4 torta or bolillo rolls (or substitute ciabatta) in half horizontally. Spread 3 tablespoons unsalted butter, softened generously on the cut sides.
Build the tortas
Spread guacamole on the bottom halves.
Top with Smoky Chicken Tinga, 8 ounces Oaxaca cheese, shredded (or substitute mozzarella), 2 Roma tomatoes, thinly sliced, 0.5 red onion, thinly sliced, and 0.3 cups pickled jalapeño slices. Close the sandwiches.
Press and griddle
Heat a skillet over medium.
Press each torta with a heavy weight for 2–5 minutes per side until golden, crisp, and the cheese is melted.
Press it like a torta vendor: Heat a heavy skillet over medium. Place the assembled torta in the pan and weigh it down with a second skillet (or a foil-wrapped brick or heavy pot). Press firmly for 2–3 minutes per side. This compresses the layers so every bite has all the components, crisps the buttered crust into a shatteringly golden shell, and melts the Oaxaca cheese into every crevice.
Slice and serve
Slice each torta in half on the diagonal and serve immediately while hot and crispy.