Start by selecting your bolillo or crusty roll and placing it on a clean cutting board. Cut the bread in half lengthwise to create a sandwich base. If you prefer a crispy texture, lightly toast each half in a skillet over medium heat for about 2-3 minutes until golden brown.

Take your cooked chicken, preferably leftover rotisserie, and shred or slice it into bite-sized pieces. Evenly distribute the chicken over the bottom half of the toasted bread.

Place crisp lettuce leaves over the chicken, followed by slices of juicy tomatoes. Ensure every bite has a mix of delicious flavors.

Spread a generous layer of mayo on the top half of the sandwich, mixing in a splash of lime juice for added zing.

Slice a ripe avocado and layer it on top of the vegetables, followed by a few pickled jalapeños for a spicy kick.

Sprinkle some crumbled Cotija or Queso Fresco cheese on top, and optionally add fresh cilantro.

Carefully place the top half of the bread over the toppings, pressing down gently to combine. Slice the sandwich in half for ease of serving.