Tortas are a great way to spice up the standard sandwich. I love the Latin-flare that tortas provide and the flavors are incredible. Here’s my healthy twist on the standard torta.
Author: Sarah Koszyk
Recipe type: Sandwich, Lunch
Cuisine: Latin
Serves: 4
Ingredients
2 cups cooked chicken, shredded (I use leftover chicken from a rotisserie or roasted chicken)
1 tsp chili powder
1 tsp cumin powder
2 cups salsa (you can make it from scratch or use a bottled salsa)
2 cups romaine lettuce, chopped
2 radishes, sliced
8 slices red onion
4 slices Jarlsberg Lite cheese
4 bolillos or French bread rolls (you can also use Colombo sliced sweet sandwich rolls)
Instructions
Slice the bread in half lengthwise.
In a medium bowl, mix the chicken, chili powder, cumin powder, and 1 cup of salsa.
Slice the onion, radishes, and chop the lettuce. Slice the cheese in half.
Place 2 slices of cheese on the bread. Add ¼ of the chicken mixture to each roll.
Add 2 slices of red onion, ¼ slices of the radishes.
Add ¼ of the chopped lettuce to each roll.
Top with the remaining ¼ cup of salsa over the sandwich. Buen Provecho!