Southern Living JULY 2004
Scoop avocado pulp into bowl; mash with a fork or potato masher just until chunky. Stir in diced tomatoes and green chiles and next 6 ingredients. Set guacamole aside.
Spread mayonnaise and mustard evenly over cut sides of rolls; layer each half evenly with ham and cheese. Place on a baking sheet.
Broil 2 inches from heat 1 minute or until cheese melts.
Top evenly with lettuce, tomato slices, and guacamole.
Note: 1 cup prepared guacamole can be substituted for avocado mixture.
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