Grilled Buffalo Chicken And Avocado Sandwiches

• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 3/4 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

1. 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.
2. Grill until chicken has cooked through, 8 to 10 minutes, turning once.
3. 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.
4. Divide lettuce, tomatoes, chicken, and avocado slices among rolls; top with remaining blue-cheese dressing and close rolls.

vegetable oil, salt, hot sauce, chicken, avocado from mexico, rolls, boston lettuce leaves, tomato

Taken from food52.com/recipes/5792-grilled-buffalo-chicken-and-avocado-sandwiches (may not work)