From the Boston Globe, 2.5.12, via Leah Hampton, with alterations

2 T fresh lime juice (juice of 1 lime)
2 T extra-virgin olive oil, for marinade
1 ½ t dried oregano
½ t ground cumin
¼ t paprika
1-2 boneless chicken breasts, sliced extra thin
2 t canola or olive oil, for the pan
Telera rolls (2-4)
1-2 ripe avocado
½ lb green beans, steamed to tender crisp
Muenster cheese (1 slice per sandwich)
1 tomato, sliced
Roasted red peppers (jarred)
Pebre sauce

Mix lime juice, olive oil, and spices; add chicken, cover, and marinate in the fridge 15 minutes. Discard marinade (optional: dry chicken with paper towels). Heat oil in grill pan over med-high heat; add chicken and brown on both sides until cooked through, about 4 minutes total (or more).

In the meantime, lightly mash the avocado with a touch of salt and lime juice. Cut telera roll in half lengthwise and lightly spread both halves with pebre sauce. Add a thick layer of mashed avocado to the top half of the bun. On the bottom half, layer cooked chicken, Muenster cheese, green beans, and roasted red peppers. Close sandwich and slice in half to serve.

Notes: Pebre sauce can be made in a large batch and then frozen in smaller portions for future use. For a lighter take, skip the sandwich, and instead place chicken on a bowl of fresh baby spinach or greens. Top with roasted red peppers, sliced avocado, sliced cucumbers, quartered tomato, and a sprinkling of cotija or feta cheese. Dab pebre sauce over the salad and top with a drizzle of olive oil. Finish with freshly ground pepper.