It's National Sandwich Day and I thought what better way than to share this saucy and delicious Torta de Pollo Valentina. It's like a grilled Buffalo Chicken Sandwich, but with a slight Mexican twist by using Salsa Valentina, a staple in many Mexican kitchens. Traditionally, tortas are served on a toasted telera or bolillo roll, but any sandwich roll will work.
This torta is super easy to put together and can be ready in less than 30 minutes. You can marinate the chicken in the morning, before walking out the door, and it'll be ready to fry or grill when you get home. Once you try this Mexican buffalo chicken sandwich, you'll see why it's one of my go-to meals for when I need to get lunch (or dinner) on the table in a hurry.
Yield: 6 to 8 servings
Torta de Pollo Valentina (Buffalo Chicken Sandwich)
prep time: 2 hourcook time: 30 MINStotal time: 2 hours and 30 mins
Spicy Valentina marinated grilled chicken topped with Manchego cheese and served on a toasted telera or bolillo roll with lettuce, tomato, and red onion.
INGREDIENTS:
- 2 lbs. boneless, skinless chicken breast cutlets
- 1 cup Valentina hot sauce, divided
- Vegetable oil (for frying)
- 1-1/2 to 2 cups shredded Manchego cheese
- 6 to 8 telera or bolillo rolls
- Mexican crema
- Lettuce
- Sliced tomato
- Sliced red onion
INSTRUCTIONS:
- Arrange chicken breast cutlets in a large bowl or baking dish. Top with 3/4 cup of bottled Valentina hot sauce, stirring to combine, until the chicken is evenly coated. Cover with plastic wrap and refrigerate for at least 2 hours before using.
- Heat about 2 tablespoons of vegetable oil in a grill pan or large skillet over medium-high heat. Fry the marinated chicken, 4 to 5 pieces at a time, for about 5 minutes until golden brown. Turn chicken over, brush with a little of the remaining 1/4 cup of Valentina hot sauce. Top with about 3 tablespoons of shredded Manchego cheese. Cover grill pan and let chicken cook for 3 to 5 minutes until cooked through and light golden brown. Transfer chicken pieces to a heat-proof plate.
- Split open the telera or bolillo rolls. Toast in the same grill pan with 1 tablespoon of butter (optional) until light golden brown on both sides. Remove from heat. Spread cut sides of toasted rolls with Mexican crema. Layer lettuce, tomato, and onion on the bottom half of the roll. Top with 2 to 3 pieces of pollo Valentina and the top half of the roll. Serve with your favorite pasta salad or chips. Enjoy!
©La Cocina de Leslie
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