Clay's Kitchen : Sandwich Recipes

Sandwich Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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California Melt Sandwich

Servings: 4

4 crusty French-bread rolls (approximately 6 long)
1/ 2 cup mayonnaise
1 clove garlic, crushed
1 large chicken breast, parboiled
1 ripe Haas avocado
Salt to taste
2 tablespoon. lemon juice
4 ounce. Monterey pepper jack cheese, thinly sliced

Using a garlic press, squeeze the juice from garlic clove into the mayonnaise and set aside.

Shred the meat from the cooked chicken breast, discarding skin. You should have about 1 cup of shredded chicken.

Slice the avocado into approximately ½ slices in a bowl. Sprinkle lemon juice over them to prevent browning. Sprinkle on salt to taste.

Preheat broiler.

Assemble sandwiches
On bottom side of roll, spread ½ of the garlic mayonnaise.
Top with ½ of shredded chicken,
½ of avocado slices, and
½ of cheese slices.
Repeat for all four sub rolls.

Put all of the sandwiches open-faced on a cookie sheet and slide them under the broiler. Broil until cheese is hot and bubbly, about 5-7 minutes. If top halves of rolls brown too quickly, remove them after about 2 minutes while cheese on bottom halves melts. Serve sandwiches hot.

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