Ciabatta, Chicken and Cheese Sandwich

1 ciabatta roll (or other hearty sandwich roll)

2 tablespoons prepared guacamole (see note)

2 ounces thinly sliced deli chicken breast (see note)

1 slice (1 ounce) Havarti or Monterey Jack cheese

2 slices ripe tomato

Leaf lettuce, for serving

Slice the roll, and spread the bottom half with the guacamole. Top the bottom half with deli meat, cheese, tomato and lettuce. Place other half of roll on top.

The sandwich is ready for serving or sealing for later. To transport sandwich, wrap tightly in plastic wrap and refrigerate (or keep cold in a cooler) for up to 4 hours.

Cook's note: If you need to store the sandwich longer than 4 hours, do not add guacamole until closer to time of serving or it will turn dark. (Wrapping in airtight plastic wrap minimizes this, but the guacamole will eventually turn dark.) Roasted turkey breast can also be used. Repeat the recipe (or double or triple, etc.) to make as many sandwiches as you need.

@Recipe nutrition:Nutrition values per serving: 399 calories (35 percent from fat), 15 g fat (8 g saturated), 10 g carbohydrates, 2 g fiber, 25 g protein, 50 mg cholesterol, 1,048 mg sodium.