3/4 cup mayonnaise
1 Tbsp. finely chopped canned chipotle chiles in adobo
1-1/2 tsp. fresh lime juice
6 bolillos or other sandwich rolls
3 Tbsp. butter, softened
1-1/2 cups refried beans, warm or at room temperature
2 cups shredded cooked chicken
1 sweet onion, halved and thinly sliced
1-1/2 cups shredded lettuce
Tortas are zesty Mexican sandwiches made
with crusty, torpedo-shaped rolls called bolillos—but
French or Italian rolls work equally well. To make the chipotle
mayonnaise, mix the mayonnaise, chipotles, and lime juice
until well blended. Cut rolls in half lengthwise. Pull out
some of the soft white centers to make space for filling.
Spread 1-1/2 tsp. butter over the cut sides of each roll.
Spread about 2 Tbsp. refried beans on the bottom half of
each. Top with 1/3 cup shredded chicken. Spoon 2 Tbsp. chipotle
mayonnaise over chicken. Top with 1/6 of the onion slices
and 1/4 cup lettuce. Cover with top halves of rolls and
serve at once.