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- Chicken and Avocado Sandwich
Chicken and Avocado Sandwich
Ingredients
Step by step process
Grilled Chicken
- 1
Pat the chicken breasts dry, slice them lengthwise into thinner cutlets, and brush them with olive oil mixed with crushed garlic, paprika, salt, and pepper.
- 2
Heat a grill pan over medium-high heat and cook the chicken for 5 to 6 minutes on each side, until fully cooked through and lightly golden on the surface.
TIP:Cook the chicken breast in a thin layer of fat on a properly preheated pan, and avoid moving it unnecessarily so it can sear and form a crust. After turning it over, just finish cooking it through, then let it rest for a few minutes at the end.
- 3
Transfer the cooked chicken to a cutting board, let it rest briefly, then slice it diagonally so it is easier to layer into the sandwich.
Avocado Layer
- 4
Halve the avocado, remove the pit, and mash the flesh in a bowl with Greek yogurt and the juice of half to one whole lemon into a coarse but spreadable mixture.
TIP:Lemon juice in an avocado mixture enhances the flavor while also slowing browning. Add it a little at a time and mix only briefly so the mixture stays fresh, creamy, and does not become unnecessarily runny.
- 5
Lightly season the avocado mixture with salt and stir until it stays fresh, creamy, and does not run off the toasted bread.
Assembly
- 6
Toast the sandwich bread slices until golden, slice the tomatoes into thin rounds, and rinse and thoroughly dry the romaine lettuce leaves.
- 7
Spread the avocado layer over four slices of bread, then divide the romaine lettuce, tomato, and grilled chicken slices evenly on top.
- 8
Cover with the remaining bread slices, press each sandwich lightly, and serve immediately, or cut in half for easier serving.
More tips:
If you are packing the sandwiches to go, spread the avocado layer on the bread just before leaving so it stays crisp.
Always let the chicken breasts rest briefly after cooking, because they will stay noticeably juicier in the sandwich.
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