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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 avocado
  • Salt to taste
  • 2 Tbsp lemon juice
  • 4 ounces 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.

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This looks really yummy. The combination of chicken, avocado, pepper jack cheese and garlic mayonnaise sounds very inviting and delicious. There seems to be something garbled in the instructions, though. I'm guessing the avocado is sliced into inch slices, and that of everything is put on the rolls, not as it says in the instructions. Despite the glitches, this looks great and is definitely one that we'll be making.


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