Mexican Torta (Sandwich)

Ingredients

• 1 cup mayonnaise
• 2 canned chipotle chiles in adobo
• 4 soft rolls
• 4 plum tomatoes, cut into 20 thin slices
• 1 Hass avocado, peeled, seeded, and cut into 16 thin slices
• 8 ounces monterey jack pepper cheese, sliced thin

Grilled Chicken

• 1/4 cup lemon juice
• 1 garlic clove, crushed
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 cup olive oil
• 4 boneless skinless chicken breasts

Directions

1. 1

   Combine marinade ingredients add chicken breasts 2 to 24 hours.

2. 2

   Grill chicken breasts.

3. 3

   Preheat oven to 350 degrees F.

4. 4

   Place the mayonnaise and chipotle chiles in a food processor and blend until smooth. Generously spread the cut sides of the rolls with the chipotle mayonnaise. Cover the bottom half of each roll with 1 thinly sliced chicken breast, overlapping the slices. Top each portion of chicken with 5 slices of tomato and 4 slices of avocado. Cover with 2 slices of cheese.

5. 5

   Place assembled sandwiches open faced on a sheet pan and bake until cheese is melted, about 8 minutes. Cover the sandwiches, slice in half and serve immediately.