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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Whenever I'm busy, I make these southwestern sandwiches that start with convenient refried beans and deli chicken, explains Patricia Sanks from Camas, Washington. Cheese, veggies and a creamy homemade spread top them off. I never have leftovers. Ingredients:
4 french sandwich rolls |
1 can (16 ounces) refried beans, warmed |
1 tablespoon taco seasoning |
1/2 pound thinly sliced deli chicken |
1 cup (4 ounces) shredded cheddar cheese |
2 cups shredded lettuce |
1 cup diced fresh tomatoes |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 medium red onion, sliced and separated into rings |
1 can (4 ounces) chopped green chilies |
1 cup (8 ounces) sour cream |
1/2 medium ripe avocado, peeled and mashed |
3 drops hot pepper sauce |
Directions:
1. Cut rolls in half lengthwise; hollow out the bottoms, leaving 1-in. shells. Place rolls cut side up on a baking sheet. Broil 4-6 in. from the heat for 2 minutes or until toasted.
2. Combine the beans and taco seasoning; spread over bottom of rolls. Top with chicken, cheese, lettuce, tomatoes, olives, onion and chilies. Combine the sour cream, avocado and pepper sauce; spread over cut side of roll tops. Place over sandwiches. Yield: 4 servings.
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