GRILLED BUFFALO CHICKEN AND AVOCADO SANDWICHES
1 tablespoon vegetable oil
1/2 teaspoon salt
3/4 to 1 teaspoon hot sauce
1 pound chicken breast cutlets
1 fully ripened avocado from Mexico, halved, pitted, peeled and cut into 16 slices
4 Ciabatta or other flat rolls (about 4 inches)
1/2 cup prepared blue-cheese dressing
4 Boston lettuce leaves
1 large ripe tomato (about 8 ounces), cut into 8 slices
Preheat grill. Combine oil, salt, and 1/2 teaspoon hot sauce in a medium bowl. Add chicken cutlets and toss until all are coated with the mixture. Grill until chicken has cooked through, 8 to 10 minutes, turning once. Brush tops of cutlets with remaining hot sauce to taste. Split rolls crosswise almost in half and spread the bottoms with 1 tablespoon blue-cheese dressing each. Divide lettuce, tomatoes, chicken, and avocado slices among rolls; top with remaining blue-cheese dressing and close rolls.
Yield: 4 servings