Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
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.