Mexican Chicken Sandwiches

In sorting through one of my paper piles, I uncovered a recipe by Amy Rosen that I’d torn out of the National Post last February. (So low-tech, I know.) In her quest to understand why we don’t have sandwiches for dinner more often, she whipped up this concoction that got raves round the outdoor dinner table last night.

Photo: Amy Rosen
Photo: Amy Rosen

Built on fresh, Portuguese rolls, it’s made up of heated and mashed black beans, butterflied, marinated, and sautéed/grilled chicken breasts topped with cheddar cheese, avocado slices, fresh onion rings, and a tangy lime-mayonnaise.

Highly recommended!

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