2 cups skinned boned chopped deli rotisserie chicken
3/4 cup black beans, rinsed, drained
1/4 cup chopped fresh cilantro
1/4 cup sour cream
1 cup purchased guacamole
4 (8-inch) soft hoagie rolls, split
Heat oven to 375°F.
Combine all filling ingredients except guacamole in bowl.
Scoop bread from inside rolls, to 1/2 inch of edges. Brush melted butter over inside of rolls.
Spoon 3/4 cup chicken mixture into bottom half of each roll. Place 2 halves cheese over filling; fold top half of roll over cheese. Wrap each sandwich in aluminum foil; place onto ungreased baking sheet. Bake 15-20 minutes or until heated through.
Unwrap each sandwich; open sandwiches. Spread about 1/4 cup guacamole over cheese; close sandwiches. Serve warm.
- Depending on size of rotisserie chicken, it will yield 3 to 4 cups chopped chicken.
- Use Bolillo (Mexican oval rolls) for authenticity. They can be purchased at Mexican bakeries as well as some supermarkets.
- For homemade guacamole, try Mexican Guacamole