Chicken Thigh Preparation:

1. Open up a one gallon Ziploc.
2. Trim fat from chicken thighs. I like to use kitchen shears. (I like to whisper, too.)
3. Put thighs in the Ziploc and add half a bottle of Sticky Fingers Carolina Classic Barbecue Sauce.
4. Seal, mix, and marinate overnight.
5. When you're ready to cook, heat your grill up 500 degrees.
6. Spread the thighs out *that's what she said* on the grill.
7. When one side starts to crust up, flip it.
8. When the other side starts to crust up, move thighs to upper rack or cooler zone to cook through. How do you know when it's done? Cut the thickest one open and see if it's done.  If you've done this right, there will be a nice caramelized crust on the chicken and it'll still be juicy.

Sandwich Assembly:

1. Split the subroll.
2. Layer three slices of muenster cheese on the roll.
3. Line up a row of angled Garlic Butter Green Beans on the bottom half.
4. Stick the bread with cheese and green beans in the toaster oven.
5. While the bread is toasting, cut a tomato into wafer thin slices.
6. Cut the (re-heated) chicken thighs into thin strips.
7. When the cheese is melted and the bread is just starting to brown, remove from toaster oven.
8. Spread a thick layer of the guacamole on the top half of the roll.
9. Layer a few tomato slices on top of the guacamole.
10. Stack the sliced chicken thigh on top of the green beans.  One thigh's worth of chicken per six inch roll should work just fine.
11. Sprinkle some sea salt over the tomato and guacamole half.
12. Add Sriracha to taste.
13. Close bread and cut sandwich in half.

Links to other leftovers used in this sandwich:

• Guacamole: The Monochromatic Green Edition
• Garlic Butter Green Beans