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
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. Slice the pepper jack cheese thinly.
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.
Serves 4.