In a large bowl, combine chicken, tomatoes, mayonnaise, cilantro and garlic,
mixing lightly but thoroughly. Season to taste with salt and pepper.
Spoon about ¾ cup of the chicken mixture onto the bottom half of each sandwich
Grilled Tex-Mex Chicken Torta
La Brea Bakery
4 cups shredded cooked chicken
(about 1 rotisserie chicken)
1 10-ounce can diced tomatoes
with green chilies, drained
1 cup mayonnaise
¾ cup chopped fresh cilantro
1 tablespoon minced garlic
Salt and pepper
6 La Brea Bakery Torta Sandwich Rolls
3 poblano chiles, roasted, peeled,
seeded and cut into strips (see note)
1 large white onion, cut into ¼-inch
slices, roasted (see note)
2 cups shredded Monterey Jack cheese
roll. Top evenly with poblano strips, onion slices and cheese. Close the sandwiches.
Grill the sandwiches in a panini press, on medium-high heat, until the torta roll
is toasted and the cheese is melted, about 2 minutes. Makes 6 servings.
Note: To roast poblanos and onions, preheat oven to 400°F. Place whole poblanos
and onion slices on a baking sheet. Roast for 20 minutes, or until the onions are
tender and the poblano skins are blistered.
Tip: The sandwiches can also be grilled in a skillet over medium heat, turning
once, until the roll is toasted and cheese is melted.
