Preheat your oven to 180°C (350°F). While the oven heats, slice the bolillo or telera rolls in half lengthwise and lightly butter each side. Place the rolls on a baking sheet and toast in the oven for 5-6 minutes, or until golden and crispy.

In a skillet, heat the refried beans over medium heat. Stir occasionally until warmed through. Spread a generous layer of the refried beans on the bottom half of each toasted roll. This adds a flavourful base and binds the ingredients.

In the same skillet, melt 1 tablespoon of butter and warm the slices of ham for 1-2 minutes on each side, just enough to lightly brown them. Place a slice of ham on each roll, directly over the beans for added richness.

Layer the cooked meat (shredded chicken, beef, or pork) over the ham. Ensure the meat is evenly distributed for a well-balanced sandwich. Season with a pinch of salt and pepper for enhanced flavour.

Next, top the meat with a slice of panela or Oaxacan cheese. If you prefer melted cheese, you can place the rolls back in the oven for 2-3 minutes to soften the cheese slightly. This step enhances the torta’s texture.

On the top half of each roll, spread a thin layer of mayonnaise and crema. Add slices of avocado to one side and then layer the pickled jalapeños, shredded lettuce, sliced tomato, and onion.

Carefully close each torta by pressing the top half onto the filled bottom half. If you prefer a crispier sandwich, return the assembled tortas to the oven for an additional 3-4 minutes.

Serve the tortas immediately while warm. For an authentic touch, serve with a side of pickled vegetables or extra jalapeños. These sandwiches are best enjoyed with cold Mexican sodas or agua fresca to balance the rich flavours.