Mexican Torta (Sandwich) - cooking recipe

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

Preparation

Combine marinade ingredients add chicken breasts 2 to 24 hours.
Grill chicken breasts.
Preheat oven to 350 degrees F.
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.
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.