Pistachio-crusted chicken tortas
Chicken second courses
This sandwich is inspired by the torta at Mike & Patty's in Boston. I can honestly say it was one of the best things I’ve ever eaten. It had pulled chicken, avocado, refried beans, jicama slaw, and goat cheese, all on a chewy torta roll. I ate it perched on a ledge at a nearby park, and realized far too late that I had far too few napkins. I made a huge mess eating this thing, and I didn’t even care. Hands can always be washed, jeans can be scrubbed. But no morsel of this torta could go undevoured. All of the flavors worked in such harmony together, I wanted to cry at their beauty. Okay, I sound insane. I’ll stop now. <br /> <br />This torta is my ode to an adaption of that memorable sandwich. Instead of pulled chicken, I used pistachios to crust a thin piece of chicken breast, and then baked it until golden brown and crunchy. Combined with black beans, pickled jalapeños, lettuce, tomato, and a creamy avocado sauce, this is a full, flavor-packed meal between two pieces of bread.
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