Mexican Sandwich: Pistachio-Crusted Chicken Tortas
By: Rachael Stuart
Published: November 19, 2013

Combine the harmonious flavors of pickled jalapeños, avocado sauce, moist chicken with a crispy pistachio crust and a soft layer of mashed black beans. Layer these flavors on a toasted hoagie bun, and you've got yourself the amazing Mexican-style chicken torta from Foxes Love Lemons.
 Pistachio-Crusted Chicken Tortas
	Ingredients:
	    Chicken
	    1 teaspoon cumin
	    1/2 teaspoon kosher salt
	    1/2 teaspoon paprika
	    1/4 teaspoon cayenne
	    1/4 teaspoon cinnamon
	    2 large boneless, skinless chicken breasts, cut in half lengthwise then pounded to 1/2-inch thickness
	    3/4 cup whole wheat flour
	    2 eggs
	    3/4 cup panko breadcrumbs
	    1/4 cup shelled pistachios, pulsed in food processor until finely chopped
	    Nonstick cooking spray
	    Avocado Sauce
	    1 ripe avocado, peeled, pitted and mashed
	    Juice of 1 lime
	    2 tablespoons sour cream
	    Tortas
	    4 hoagie buns
	    1 can (15 ounces) black beans, roughly mashed with their liquid
	    1/3 cup pickled jalapeños
	    2 Roma tomatoes, thinly sliced
	    2 cups lettuce, shredded
	For full chicken torta recipe instructions, click here.