Piled high with beans, meat, avocado, shredded lettuce, salty cheese, and some sort of spicy sauce-slathered protein, few things are better than a great Mexican sandwich. Whether it's a torta or a cemita, these guys are equal parts quality and quantity. This Chicken Tingas Sandwich from The Big New York Sandwich Book begins with slow simmered chicken braised in chipotle vinegar adobo sweetened with Mexican Coke and juicy summer tomatoes, otherwise known as tingas. Once you've got your tingas ready to go, the buns (Mexican telera rolls if you can find them, sesame rolls if you can't) are spread with refried beans, stringy Oaxaca cheese, sliced avocados, shredded iceberg, and sprigs of either papalo or cilantro. Like any Mexican sandwich worth its salt, it's a messy one, best wrapped in deli paper and then sliced to prevent losing any of that great juicy, spicy chicken. As always with our Cook the Book feature, we have five (5) copies of The Big New York Sandwich Book to give away this week. Reprinted with permission from The Big New York Sandwich Book by Sara Reistad-Long and Jean Tang, copyright Â© 2011. Published by Running Press.