Make It
Step 1
Preheat oven to 350° F.
Step 2
Slice rolls in half lengthwise. Remove some of the bread from inside the roll.
Step 3
Combine chile, avocado, evaporated milk, lime juice, garlic and bouillon in blender or food processor; cover. Blend until smooth. Add parsley; pulse 5 to 7 times to incorporate parsley in sauce. Set aside.
Step 4
Layer 2 slices of roast beef on bottom half of each roll; top with mozzarella, two pickle strips and slices of tomato. Place assembled sandwiches on a baking sheet with tops of rolls on the side, sliced side facing up.
Step 5
Bake for 10 minutes or until cheese begins to melt. Remove from oven; spread 2 tablespoons of chile-avocado sauce on top half of rolls. Place tops on assembled sandwiches. Serve with a green salad.
If hoagie bread is not available, use French bread or bolillos. Refrigerate leftover chile-avocado sauce and use as a dip for vegetables.
Ingredients
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