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Step up your sandwich game with this Torta de Jamón. This traditional Mexican sandwich features layers of savory ham, creamy cheese, and fresh toppings nestled between crusty bolillo bread. It’s ready in minutes and makes the perfect lunch or quick snack.
If you grew up in a Mexican household, chances are you’ve had a torta de jamón at least a hundred times. It’s the kind of sandwich that shows up in school lunchboxes, on road trips, or as a quick meal when there’s not much in the fridge, but somehow, it always delivers (kinda like bean and cheese burritos and molletes).
Unlike a regular ham sandwich, this one is all about the textures and flavors. The crusty toasted bolillo bread, the creamy avocado, the spicy bite from the pickled jalapeños — it’s simple, but every ingredient works together perfectly.
And the best part? It takes less than 20 minutes to make, which means lunch is ready in no time.
Why You’ll Love This Recipe
- It’s fast and easy. You can make this in about 15 minutes with zero fuss.
- Authentically Mexican. This isn’t just any ham sandwich. Bolillo or telera bread gives it that signature torta texture.
- It’s truly perfectly balanced. Creamy, crunchy, salty, spicy in every bite.
- Don’t like an ingredient? It’s easily customizable. Switch up the toppings, swap the bread, or add another protein.
What Is a Torta de Jamón?
A torta de jamón is a popular Mexican ham sandwich made with slices of ham, refried beans, queso fresco, tomato, onion, lettuce, mayonnaise, avocado, and pickled jalapeños sandwiched between a toasted bolillo bread or telera rolls.
It’s a popular choice for a quick lunch or snack and is often paired with other street food like my elotes recipe and aguas frescas like horchata, watermelon agua fresca, cucumber agua fresca, or agua de melon.
Ingredients You’ll Need
Here’s everything you need to make the perfect torta de jamón:
- Bolillo or telera bread: These two types of Mexican bread are traditionally the go-tos for tortas (I use them to make tortas de milanesa, tortas ahogadas, and my classic Mexican torta made with steak). They’re crispy on the outside and soft on the inside. If you can’t find them near you, you could try making your own bolillo bread, or you could use French bread instead.
- Mayonnaise: Toasting the bolillo bread with mayo helps it achieve its golden crispy hue and also adds some tanginess. You can also add an additional layer of mayo as a condiment.
- Refried beans: A thin layer of refried beans helps hold all the fillings together and adds some creaminess. It’s truly a must-have on almost every kind of Mexican torta out there. You can use store-bought or homemade refried beans.
- Ham: The perfect quick and easy lunch meat that’s slightly salty and great for layering. You can use your favorite brand and as much as you like. This recipe uses 2-3 thick slices.
- Tomato, lettuce, onion: Staple torta fillings that add some crunch and freshness.
- Avocado: Adds some buttery creaminess. Guacamole would also be great.
- Pickled jalapeños: A must. They’re tangy, slightly sweet, and bring an extra layer of heat. You can use your favorite store-bought variety or make your own pickled jalapeños. It’s actually super easy!
- Queso fresco: Also a staple in tortas. This mild, crumbly cheese has a mild yet really fresh flavor that’s surprisingly really great at holding its shape when sliced. If you can’t find any near you, make your own using my queso fresco recipe! Or try sliced mozzarella, swiss, or provolone.
How to Make a Torta de Jamón
Toast the bread. Spread some mayonnaise on both halves of the bolillo bread, then toast them in a skillet until lightly browned.
Toast the bread. Spread some mayonnaise on both halves of the bolillo bread, then toast them in a skillet until lightly browned.
Layer it up. Stack on ham, queso fresco, tomato, onion, avocado, pickled jalapeños, and shredded lettuce.
Serve and enjoy!
Recipe Tips
- Toast the bread. It keeps the sandwich from getting soggy and gives it that crispy, warm texture.
- Go heavy on the toppings. Don’t be shy with the refried beans, avocado, or jalapeños.
- Customize it. Feel free to add more of your favorite fillings or add more condiments like mustard, salsa, sliced radishes, or even some chipotle mayo.
Frequently Asked Questions
Bolillo bread is a popular choice for tortas. Telera bread is also a great option, but if you can’t find either, French bread or a baguette will work.
Yes. Just toast the bread first and add the avocado right before eating so it doesn’t brown. Wrap it up and store it in the fridge for a few hours.
Toasting the bolillo bread will help prevent your torta de jamón from getting soggy. You can also use a firm variety of tomatoes, like Roma tomatoes, that don’t hold as much liquid.
Storage
To store, wrap the tortas tightly in plastic wrap and place in an airtight container in the fridge for up to 2 days for optimal freshness.
More Mexican Recipes
Did you make this torta de jamón recipe? Be sure to leave a rating and a comment below! I love hearing about your experience, and it also helps others.
Torta de Jamón
Ingredients
- 4 bolillo bread rolls, sliced in half lengthwise
- ½ cup mayonnaise, plus more for spread
- ½ cup refried beans
- 8 slices ham
- 1 Roma tomato, thinly sliced
- 1 avocado, sliced
- ½ white onion, thinly sliced
- 8 slices queso fresco
- Pickled jalapeños, as needed
- Shredded lettuce, as needed
Instructions
- Spread 1 tablespoon of mayonnaise onto each half of the bolillo bread.
- Toast the bolillo bread on both sides in a large skillet over medium-high heat until lightly browned and toasted.
- Spread 2 tablespoons of refried beans on the bottom halves of the bolillo bread and additional mayonnaise if desired on the top halves of the bolillo bread.
- Assemble each torta by layering 2 slices of ham, 2 slices of queso fresco, sliced tomato, onion, avocado, pickled jalapeños, and shredded lettuce onto each bottom half. Close the sandwich with the top half and serve.
Notes
- Customize the fillings. Feel free to add more of your favorite fillings or add more condiments like mustard or even salsa.
- Can’t find bolillo bread? You can make your own or use Telera or French bread instead.
- Toast the bolillo bread. Toasting the bread before assembling your torta de jamon is important so that it doesn’t become soggy and can hold up to all the fillings. It also gives it a warm and crusty texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
