- 2/3 cup mayonnaise
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons grated lime peel
- 1 15- to 16-ounce can black beans, drained, 2 tablespoons liquid reserved
- 1 1/2 teaspoons ground cumin
- 4 French rolls, split horizontally, lightly toasted
- 4 skinless boneless chicken breast halves
- 3/4 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 4 1/4-inch-thick slices hot pepper Monterey Jack cheese
- 2 medium tomatoes, sliced
- 1 large avocado, peeled, pitted, sliced
- Whisk mayonnaise, lime juice and lime peel in small bowl to blend; season with salt and pepper. Stir beans and cumin in small skillet over medium heat until heated through, about 5 minutes. Add reserved bean liquid. Using fork, mash beans in skillet to coarse paste. Season to taste with salt and pepper. Arrange French roll bottoms on plates. Spread with bean mixture.
- Sprinkle chicken with 3/4 teaspoon cayenne pepper and salt. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté 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, then avocado. Spread lime mayonnaise generously on cut side of each roll top; press onto sandwiches.