Tuesday, June 16, 2015

California Melt Sandwich

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
to taste: salt
2 tbsp. lemon juice
4 oz. Monterey pepper jack cheese
      Heat broiler.  Using a garlic press, squeeze juice from garlic clove into mayonnaise and set aside.  Shred meat from cooked chicken breast, discarding skin.  Should have about 1 cup shredded chicken.  Slice avocado into approximately 1/2" slices in a bowl.  Sprinkle lemon juice over them to prevent browning.  Sprinkle on salt.  Slice pepper jack cheese thinly.  Assemble sandwiches.  On bottom side of roll, spread 1/2 of garlic mayonnaise.  Top with 1/2 of shredded chicken, 1/2 of avocado slices, and 1/2 of cheese slices.  Repeat for all 4 sub rolls.  Put all sandwiches open-faced on a cookie sheet, slide them under 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.  Makes 4 (1/2 sub) servings.

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