CHICKEN, AVOCADO AND CHEDDAR MELTS (Adapted from The Silver Palate)

Serves 2-4
1/4 cup mayo
1/4 cup ketchup
1 scallion, thinly sliced on the diagonal
3 tsp chopped fresh flat-leaf parsley
1-2 whole boneless skinless chicken breast, grilled
1 ripe avocado
4 slices whole-wheat bread, lightly toasted
4 large slices sharp cheddar cheese
Paprika, if desired

Mix the mayo, ketchup, 1 tsp scallion and 2 tsp parsley in a bowl, and set aside.

Cut the cooked chicken breasts in half down the center, then cut each half into four thin long slices.
Peel the avocado, remove the pit, and slice each half lengthwise into four slices.

Place two slices of chicken on each piece of toast.  Spread half of the reserved dressing over the chicken.  Lay the avocado slices over the dressing, and cover with remaining dressing.  Place a piece of cheddar atop each sandwich.  Sprinkle lightly with paprika and the remaining scallion slices.

Broil 3 ” from the heat in an oven (or place on the grill to melt) until cheese melts ~ 1 1/2 minutes. Sprinkle with the leftover parsley and serve.


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