Directions

1. Combine oil, vinegar, chipotle chilies, bouillon powder, garlic, oregano and sugar in a resealable plastic bag. Add chicken and turn to coat thoroughly. Marinate at least 30 minutes, turning occasionally, in the refrigerator.
2. To make chipotle spread: Combine cream cheese, cilantro, lime juce and chipotles in a small bowl. Mix well. Refrigerate until ready to assemble sandwiches.
3. Remove chicken from marinade; discard remaining marinade. Grill over medium direct heat for 12 to 16 minutes, turning once. Transfer chicken to a cutting board and allow to rest for 5 minutes. Thinly slice chicken across the grain.
4. To assemble the Torta, place roll halves onto a large cutting board. Spread a thin coating of the Spicy Chipotle Spread on the inner surface of each roll half. Line the bottom half with the refried beans and then top with chicken slices. Arrange a single layer of each desired topping ingredient on top of the chicken ending with the top half of the bread. Firmly press sandwich together.