Mexican-Style Chicken Sandwiches - cooking recipe

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

Preparation

Whisk mayonnaise, lime juice and lime peel in a small bowl; season with salt and pepper.
Stir beans and cumin in a small skillet over medium heat until heated through, about 5 minutes.
Add reserved bean liquid.
Using a fork, mash beans in skillet to course paste.
Season to taste with salt and pepper.
Arrange French roll bottoms on plates; spread with bean mixture.
Sprinkle chicken with cayenne pepper and salt.
Heat oil in a large heavy 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, avocado, and lettuce.
Spread lime mayonnaise generously on cut side of each roll top; press onto sandwich.