|Hard rolls||4 (Crusty)|
|Canned red kidney beans||1 Pound, drained (1 Can)|
|Kidney bean liquid||3 Tablespoon|
|Chili powder||3⁄4 Teaspoon|
|Salt||1 1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Finely shredded lettuce||1⁄2 Cup (8 tbs)|
|Meat||1⁄4 Pound, sliced (Left Over Meat)|
|Avocado||1 , thinly sliced|
|Green pepper||1 Large, cut in 1/8-inch rings|
|French dressing||1⁄3 Cup (5.33 tbs)|
PREPARATION cut rolls in half lengthwise.
Remove soft centers combine beans, bean liquid, chili powder, salt, pepper, and garlic powder; heat bean mixture.
Force through sieve to make paste.
Cool, spread bean paste over bottom halves of rolls; cover with layer of shredded lettuce, top with slices of meat, avocado, and green pepper rings; pour over enough French dressing to moisten.
Top with remaining halves of rolls.