Mexican-Style Chicken Sandwiches

This is a wonderful alternative to the standard chicken sandwich. It is from the April 1999 issue of Bon Appetit.

• Ready In: 35 mins
• Serves: 4
• Yields: 4 sandwiches

Ingredients

• 2⁄3 cup mayonnaise
• 2  tablespoons fresh lime juice
• 1 1⁄2 teaspoons lime zest
• 1 (16 ounce) can black beans, drained, 2Tbsp liquid reserved
• 1 1⁄2 teaspoons ground cumin
• 4  French rolls, split horizontally, lightly toasted
• 4  boneless skinless chicken breast halves
• 3⁄4 teaspoon cayenne pepper
• 1  tablespoon olive oil
• 4  slices monterey jack pepper cheese (1/4 inch slices)
• 2  medium tomatoes
• 1  large avocado, peeled, pitted, sliced
• 4  pieces leaf lettuce

Directions

1. Whisk mayonnaise, lime juice and lime peel in a small bowl; season with salt and pepper.
2. Stir beans and cumin in a small skillet over medium heat until heated through, about 5 minutes.
3. Add reserved bean liquid.
4. Using a fork, mash beans in skillet to course paste.
5. Season to taste with salt and pepper.
6. Arrange French roll bottoms on plates; spread with bean mixture.
7. Sprinkle chicken with cayenne pepper and salt.
8. Heat oil in a large heavy skillet over medium-high heat.
9. Add chicken to skillet and saute until just cooked through, about 4 minutes per side.
10. Top chicken with cheese slices.
11. Cover skillet, reduce heat to low and cook until cheese melts, about 1 minute.
12. Place chicken on bean mixture.
13. Top with tomato, avocado, and lettuce.
14. Spread lime mayonnaise generously on cut side of each roll top; press onto sandwich.