Western Barbecue Summer Sub

1/2 cup guacamole
1/4 cup barbecue sauce
1 small green pepper, thinly sliced
3 cups shredded roasted chicken (from deli rotisserie chicken)
6 soft hoagie or crusty submarine sandwich rolls (about 6 inches), split

Spread 1/2 cup guacamole on cut sides of rolls. Layer with chicken. Drizzle with 1/4 cup barbecue sauce. Add 1 small green bell pepper, thinly sliced.

Submitted by Carol McNair.

Recipe submitted in June, 2010.

Comments:





Additional Information
Recipes in the Sandwich Chapter
Recipes Submitted by Carol McNair


Appendix
Table of Contents
All Recipes listed by Title
All Recipes listed by Chapter
All Recipes listed by Member