cajun chicken avocado sandwich

Ingredients

• Ciabatta Roll

  Sainsbury's

  4 roll or 540g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Monterey cheese

  Includes Pepper Jack

  4 slice (1 oz) or 112g

• Spices Cajun Seasoning

  Compliments

  6 tsp or 24g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Lime juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Tomatoes

  Red, ripe, raw, year round average

  4 slice, medium or 80g

• Mayonnaise

  Regular, with salt

  4 tbsp or 55g

Directions

1. Pound Chicken: Lay a chicken breast on your chopping board and cover with cling film (pinch around edges so no moisture escapes). Pound until even thickness, but not so thin it starts breaking apart. Around 1/2" is fine. Repeat with remaining chicken breasts.
2. Marinade: In a shallow bowl or the base of a zip lock bag, use a fork to whisk together cajun seasoning, olive oil, lime juice, salt and pepper. Add in chicken breasts and combine until they're all completely covered with the marinade. Marinate for as long as you have time for (up to overnight). If you're pushed for time just rest at room temp as you prep the other ingredients.
3. Grill Chicken: Bring chicken to room temp if marinated in fridge, then add to a griddle pan over medium high heat. Fry until it begins to char (3-4mins), then flip, add cheese and continue frying until charred on the second side and white through the centre.
4. Sandwich: Use a fork to lightly smash half an avocado per sandwich onto the base slice of your ciabatta. Season with a pinch of salt and pepper, then give a gentle squeeze of lime juice. Top with chicken, then onion, then tomato. Finish by spreading mayo over the top slice of the ciabatta. Plonk it on top and enjoy!
5. Notes a) Ciabatta Rolls - To toast them just halve then place face down in a DRY scorching hot pan until char lines appear. You can also broil under the grill! b) Marinating - The longer the better, but even just 15-20mins will do the trick. In all cases though just make sure you bring the chicken close to room temp before frying. If you fry cold chicken it'll seize up and go chewy. c) Monterey Jack - I like the flavour profile of this with the spicy chicken, but in reality you can use any cheese you fancy! Swiss and Cheddar both work great.

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