YIELD: 12 SANDWICHES

Mango Salsa:
1¾ tsps. fresh orange juice
1 tsp. fresh lime juice
½ tsp. red wine vinegar
1 tsp. chopped fresh mint
1 Tbsp. thinly sliced scallions
⅛ tsp. salt
⅛ tsp. brown sugar
1 lb. 2 oz. fresh mango, peeled, diced ½-inch
2 oz. red bell peppers, cleaned, diced ½-inch

12 Ciabatta rolls, split
12 green lettuce leaves
12 BBQ chicken breasts, bias cut (about 3.5 oz. cooked)
24 Tbsps. mango salsa
36 slices avocado (1½ oz.)
12 Tbsps. BBQ sauce
12 tsps. chopped cilantro

1. For the salsa: Combine first seven ingredients and mix well. Toss gently with mango and red bell pepper to coat. Reserve chilled.

2. For the sandwiches: Assemble sandwich in the order ingredients are listed, starting with heel of the roll.

Recipe: Chuck Hatfield, director of product development Sodexo Corporate Services. Photo: National Mango Board