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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 oz 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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