Well, it’s officially summer and once again I am taking any and every opportunity to picnic with my babes. Whether it’s to the park or to the beach a Cold Mexican Turkey Torta is just the sandwich our picnic basket needs!
There are as many traditional Mexican sandwiches (or tortas) as there are stars in the sky. But this simple cold sandwich piled with thinly sliced roast turkey and a mixture of garlic and oregano-marinated tomatoes is perfect for this time of year.
5 Essentials to a Traditional Mexican Torta
- The bread: Always a soft roll, in this case a long bun called a bolillo
- Smashed avocado smeared on one side of the bun
- Smashed, flavorful beans smeared on the other side of the bun
- Meat: Here we use roasted turkey
- Vegetables: Typically lettuce, tomato, sliced onion, and/or pickled jalapeños.
What sets this torta apart is the oregano-scented chopped tomatoes. Find the juciest, ripe tomatoes, chop them up and add a bit of black pepper, a clove or two of chopped garlic, some dried oregano, and a good pinch of salt. I can promise it will make all your sandwich dreams come true.
To take your torta on the go, be sure to toast the bread before assembling the sandwich. This will keep the soft roll from getting soggy if you aren’t going to eat it right away.
Wrap the tortas tightly in plastic wrap and pack them in your cooler or lunch sack. These tortas are a meal on their own but a picnic of watermelon, fresh sliced tomatoes, and homemade fig bars makes for a delightful afternoon.Print
Cold Mexican Turkey Torta
This simple Cold Mexican Turkey Torta with thinly sliced roast turkey, avocado, and garlic, oregano-marinated tomatoes is perfect for this time of year.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: sandwich
- Method: no cook
- Cuisine: Mexican
For the Oregano-Marinated Tomatoes:
2 cups chopped, ripe tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
2 cloves garlic, chopped
For the Torta:
2 Bolillo rolls
1 recipe Best Ever Canned Black Beans, mashed and cooled slightly
1 ripe avocado
2 cups shredded red leaf lettuce
1/2 pound thinly sliced roasted turkey
4–6 pickled jalapeños, sliced into rings
For the Oregano Tomatoes:
Mix all the ingredients together in a bowl. Set aside
For the Torta:
Slice bolillo rolls in half and toast lightly. Spread one side with mashed black beans. Mash 1/2 of the ripe avocado on the other side. Season avocado with salt and pepper. Repeat with remaining bolillo roll.
Divide turkey, lettuce, oregano tomatoes, and jalapeño slices between the two sandwiches. Top with the other side of the roll and cut each sandwich in half.
Enjoy right away or wrap each half tightly in plastic wrap and take with you on a picnic or desk lunch.