Mexican Chicken Torta Sandwiches

• 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
• 1/4 cup Land O Lakes Butter, melted
• 4 (3/4-ounce) slices Land O Lakes Deli American, cut in half

1. Heat oven to 375F.
2. Combine all filling ingredients except guacamole in bowl.
3. Scoop bread from inside rolls, to 1/2 inch of edges.
4. Brush melted butter over inside of rolls.
5. Spoon 3/4 cup chicken mixture into bottom half of each roll.
6. Place 2 halves cheese over filling; fold top half of roll over cheese.
7. Wrap each sandwich in aluminum foil; place onto ungreased baking sheet.
8. Bake 15-20 minutes or until heated through.
9. Unwrap each sandwich; open sandwiches.
10. Spread about 1/4 cup guacamole over cheese; close sandwiches.
11. Serve warm.

deli rotisserie chicken, black beans, fresh cilantro, sour cream, purchased guacamole, hoagie rolls, butter

Taken from www.landolakes.com/recipe/4068/mexican-chicken-torta-sandwiches (may not work)