This Torta De Pavo (Mexican Turkey Sandwich) is made with juicy and flavorful shredded turkey piled onto a bolillo bun, it’s perfect for the turkey you may have leftover from your holiday meal.
I’ve been making these tortas for years every time I make a roasted turkey either for Thanksgiving or Christmas. It’s perfect for leftover turkey as this recipe goes a long way!
Assembling it is easy, but the details matter. The turkey is sauteed with onions, tomatoes, and spices. Add some turkey broth to keep it juicy. A generous swipe of Chipotle Crema to the toasty bun brings the whole thing together. The Pickled Mexican onion adds crispness and tang to the turkey, and avocado give the sandwich a touch of creaminess.
So delicious!
If you don’t have leftover turkey in your refrigerator, this recipe works just as well with the meat torn off a rotisserie chicken.
Ingredients
- Cooked turkey (breast preferably)
- Olive oil
- White or yellow onions
- Tomato
- Turkey or chicken broth
- Seasoning: chipotle powder, paprika or chili powder, kosher salt and black pepper
- 4 bolillo bun (or a type of french bread bun)
- Butter and chipotle crema or Mayo
The toppings in tortas are very important. They add a layer of flavor that completes a Mexican sandwich. These are my must layers: Pickled Jalapeños, Pickled Onions, sliced avocado & tomato plus salt & pepper on top of the avocado.
How To Make Torta De Pavo
- Start by shredding the turkey and set aside.
- In a large skillet, add the oil and heat on medium high heat. Saute the onion for about 1 minute. Add the tomato and saute for 1 minute.
- Add the shredded turkey, seasoning and broth. Cook for about 5 minutes on medium-low.
Tip! Do not over cook, otherwise the turkey may dry out. If this happens, you can add a little more chicken broth.
- Meanwhile, heat a comal or skillet and carefully slice the bun in half horizontally. Take a bit of butter and spread it evenly on the inner sides of each bun half. Ensure you cover the entire surface for that golden, buttery goodness.
- Place bun halves, inner side down, onto the preheated skillet. Press them slightly to ensure good contact with the hot surface. Toast until golden, about 1-2 minutes.
To assemble the torta
- Spread Chipotle Crema or mayonnaise on the toasted buns then place a good amount of turkey on the bottom half of the bread or bun. Spread it evenly to cover the surface.
- Layer with sliced avocado, tomato, and season with salt & pepper. Add pickled jalapeños and pickled onions.
- Place the top half of the bread or bun over the layered ingredients. Press down gently to ensure the sandwich holds together. If you’d like, cut the sandwich in half diagonally for easy handling.8 ounce cooked turkey (breast preferably)
Serving Suggestions
Tortas de pavo don’t need much on the side to be amazing! However, if you’re looking to serve a side dish, these Frijoles Puercos are the perfect combination. Or a side of Champiñones for a healthy dish.
More Mexican Recipes
Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana
Print Recipe:
Torta De Pavo
Ingredients
- 8 ounce cooked turkey (breast preferably)
- 1 Tablespoon olive oil
- ½ large onions sliced
- 1 medium tomato chopped
- ½ cup turkey or chicken broth
- ½ teaspoon chipotle powder, paprika or chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 bolillo bun (or a type of french bread bun)
- butter at room temperature
- 4 Tablespoons Chipotle crema or Mayo
- Pickled Jalapeños
- Pickled Onions
- sliced avocado & tomato
- Salt & Pepper
Instructions
- Shred the turkey and set aside.8 ounce cooked turkey (breast preferably)
- In a large skillet, add the oil and heat on medium high heat. Saute the onion for about 1 minute.1 Tablespoon olive oil, ½ large onions
- Add the tomato and saute for 1 minute. Add the shredded turkey, seasoning and broth. Cook for about 5 minutes on medium-low.1 medium tomato, ½ cup turkey or chicken broth, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon chipotle powder, paprika or chili powder
- Meanwhile, heat a comal or skillet and carefully slice the bun in half horizontally. Take a bit of butter and spread it evenly on the inner sides of each bun half. Ensure you cover the entire surface for that golden, buttery goodness.4 bolillo bun (or a type of french bread bun), butter
- Place bun halves, inner side down, onto the preheated skillet. Press them slightly to ensure good contact with the hot surface. Toast until golden, about 1-2 minutes.
To assemble the torta
- Spread Chipotle Crema or mayonnaise on the toasted buns then place a good amount of turkey on the bottom half of the bread or bun. Spread it evenly to cover the surface.4 Tablespoons Chipotle crema or Mayo, Pickled Jalapeños
- Layer with sliced avocado, tomato, and season with salt & pepper. Add pickled jalapeños and pickled onions.Pickled Onions, sliced avocado & tomato, Salt & Pepper
- Place the top half of the bread or bun over the layered ingredients. Press down gently to ensure the sandwich holds together. If you'd like, cut the sandwich in half diagonally for easy handling.8 ounce cooked turkey (breast preferably)
- Buen provecho!
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Nutrition
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Nice spices and I love the toppings you added.
Thank you, Jacqueline!!
This was such a delicious twist on a regular turkey sandwich!! It was spicy, packed with flavor, and the turkey was super tender. We loved this recipe!
Thank you, Anjali!!
The turkey is so tender and flavorful, and the combination of avocados, tomatoes, and mayonnaise is out of this world. It’s the perfect sandwich to satisfy all your cravings!
Thank you, Gianne!!
I made this using some leftover chuck roast. It was delicious!
Thank you, Lima!! so happy you liked it.
I enjoyed the spice in this torta de pavo sandwich. It was a nice change and a delicious use of leftover turkey!
Thank you, Lauren!!! happy you liked it.
Hola amigos! I have no doubt you love these tortas. I make them every chance I have and they’re a staple in my home. Enjoy!