From The Kitchen Of Rachelle Underwood

Thursday, May 26, 2011

Chicken, Avocado, and Cilantro Open Faced Sandwich

This opened faced sandwich is so incredibly good and original. It is a good way to use up grilled chicken from the night before. I like to use a good quality sourdough bread or an artisan type of bread. You need something substantial. White bread or wheat bread would be nasty! Ciabatta, or any of the Artisan breads you can get at Costco work really well. Remember to toast bread slightly before assembling. The flavored mayo is what makes this sandwich special, so don't leave it out. I have never made this for lunch, it is a balanced meal in itself. You could serve some fresh fruit on the side as well. I love that it has all the textures and flavors : crunchy, creamy, spicy, salty, and fresh. This recipe is based on making 4 sandwiches on large slices of sourdough bread. So, when making the sandwiches, make them until you run out of ingredients!

Chicken, Avocado and Cilantro Open Faced Sandwich

3-4 grilled chicken breasts, sliced thinly
2 avocado, sliced thinly
1 large tomato, sliced thinly
3/4-1 c shredded cheese (any kind)
1/4 c cilantro, minced
juice of 1/2 lime
2 tsp chili powder
1/3 c mayo
salt and pepper to taste
garlic salt

To make the flavored mayo, combine cilantro, mayo, chili powder, and lime juice. Salt and pepper to taste. Set aside. Before assembling sandwiches, toast bread slightly to take some of the moisture out. Lay bread on a jelly roll or cookie sheet. Spread a generous amount of mayo on each slice of bread. Then put the sliced grilled chicken on top. Top chicken with the avocado, and then with the tomato. Sprinkle tomato with garlic salt. Then place grated cheese on top. Turn the broiler on in your oven and cook sandwiches until brown and bubbly on top.

No comments: