Grilled Buffalo Chicken and Avocado Sandwiches

1 tablespoon vegetable oil 3/4-1 teaspoon hot sauce, divided 1/2 teaspoon salt4 thin-sliced chicken breast cutlets (about 1 pound)1 fully ripened avocado, halved and pitted4 sandwich rolls (about 4 inches long) 1/2 cup creamy blue-cheese dressing4 lettuce leaves1 large tomato, cut into 8 slicesHeat grill or broiler.In a medium bowl, combine oil, 1/2 teaspoon hot sauce and salt. Add chicken; toss to coat. Grill chicken until cooked through, 8-10 minutes, turning once.Meanwhile, scoop avocado flesh out of skin; cut into 16 slices. Cut rolls horizontally in half.Spread the bottom of each roll with 1 tablespoon of the blue-cheese dressing; top with a lettuce leaf and 2 tomato slices. Brush cutlets with remaining hot sauce to taste; place over tomatoes. Top chicken with avocado; drizzle with remaining blue-cheese dressing. Cover with tops of rolls.Serves four.Nutrition values per serving: 688 calories, 31 g fat (5 g saturated), 63 g carbohydrates, 5 g fiber, 38 g protein, 71 mg cholesterol, 1,326 mg sodium.Hass Avocados from Mexico