Mexican-style chicken sandwiches

By bakers_delight85

Ingredients

• 2/3 cup mayonnaise
• 2 Tbsp. fresh lime juice
• 1 1/2 tsp. grated lime peel
• 1 15- to 16-ounce can black beans, drained, 2 Tbsp. liquid reserved
• 1 1/2 tsp. ground cumin
• 4 French rolls, split horizontally, lightly toasted
• 4 skinless boneless chicken breast halves
• 3/4 tsp. cayenne pepper
• 1 Tbsp. olive oil
• 4 1/4 -inch thick slices hot pepper Monterey Jack cheese
• 2 medium tomatoes, sliced
• 1 large avocado, halved, pitted, peeled, sliced

Preparation

Step 1

Whisk mayonnaise, lime juice, and lime peel in small bowl to blend; season dressing to taste with salt and pepper. Stir beans and cumin in small skillet over medium heat until heated through, about 5 minutes. Remove from heat. Add reserved bean liquid. Using fork, mash beans in skillet into coarse paste. Season to taste with salt and pepper. Arrange French roll bottoms on plates. Spread with bean mixture. Sprinkle chicken with cayenne and salt. Heat oil in heavy large skillet over medium-high heat. Add chicken to skillet and saute until just cooked through, about 4 minutes per side. Top chicken with cheese slices. Cover skillet, reduce heat to low, and cook until cheese melts, about 1 minute. Place chicken on bean mixture. Top with tomato, then avocado. Spread lime mayonnaise generously on cut side of each roll top, press onto sandwiches, mayo side down.