California Melt Sandwich
rec.food.recipes/Beth Wettergreen
Serves 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 Tbsp. lemon juice
4 oz. 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 1/2 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 1/2 of the garlic mayonnaise.
Top with 1/2 of shredded chicken,
1/2 of avocado slices, and
1/2 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.