Chicken, Avocado, and Cheddar Melt
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A delicious warm, open-faced sandwich-great for lunch or dinner, and a lovely way to use leftover chicken. INGREDIENTS 1/4 cup mayonnaise (light, if desired) 1/4 cup ketchup 1 scallion, cleaned and thinly sliced on the diagonal 3 teaspoons chopped Italian parsley 1 whole boneless chicken breast, cooked and skin removed 4 slices whole-wheat bread, toasted 1 ripe avocado, peeled, pitted and cut lengthwise into 8 thin slices 4 slices sharp Cheddar cheese, large enough to cover bread Paprika Parsley In a bowl, mix mayonnaise, ketchup, 1 teaspoon scallion slices and 2 teaspoons parsley. Reserve dressing. Cut chicken breast in half down the center. Cut each half into 4 thin slices. Place 2 slices of chicken on each piece of toast. Spread half the dressing over the chicken. Lay 2 avocado slices over dressing on each. Cover avocado with remaining dressing. Place a piece of Cheddar cheese on top of each sandwich. Sprinkle lightly with paprika and remaining scallion slices. Place sandwiches under preheated broiler, 3-inches from flame, for 1-1/2 minutes, or until cheese melts. Remove, sprinkle with remaining parsley and serve. Makes 4 open-faced sandwiches