• Halve buns; toast until golden brown.

• Wash and dry produce.

• Slice tomato into 1/4-inch-thick rounds. Season with a pinch of salt.

• Pat chicken dry with paper towels. Thinly slice crosswise into strips.

• In a medium microwave-safe bowl, toss chicken with half the Mexican Spice Blend (all for 4 servings), a drizzle of olive oil, and a pinch of salt and pepper; sprinkle with Monterey Jack. Cover bowl with plastic wrap and microwave until chicken is warmed through and cheese melts, 1-2 minutes.

• Meanwhile, in a small bowl, combine guacamole and mayonnaise.

• Spread cut sides of buns with creamy guacamole. Using tongs or a slotted spoon, fill buns with cheesy chicken; top with tomato.

• Divide sandos between plates and serve.