Chicken Avocado Melt
 
Prep time
Cook time
Total time
 
Canned chipotle peppers can be found in the Mexican section of most grocery stores. You only require one pepper in this recipe but the remaining peppers will keep for 2 to 4 weeks in an airtight container in the refrigerator.
Author:
Serves: 4
Ingredients
  • 1 canned chipotle pepper
  • ⅓ cup whole egg mayonnaise
  • 8 slices of crusty bread such as ciabatta, toasted
  • 1 ripe Avocado, peeled and sliced
  • 2 cups shredded cooked chicken
  • ½ cup roasted red peppers, thinly sliced
  • 1 cup grated Swiss cheese
Instructions
  1. Put the chipotle pepper and mayonnaise in a blender and blend until smooth
  2. Spread the bread slices with the mayonnaise mixture
  3. Top with Avocado, chicken, roasted peppers and the Swiss cheese
  4. Place on a baking sheet under a preheated broiler and cook for about 2 minutes or until the cheese is melted and golden
Notes
Make ahead: The melt is best made just before serving.

Roasting Peppers Tip:
Preheat a broiler, barbecue or grill pan to medium high heat
Brush the peppers with oil and place on a baking sheet
Roast under the preheated broiler, turning occasionally. for about 10 minutes until skin is blistered and blackened
Place in a large bowl, cover and let stand for 10 minutes
Peel away and discard the skin from the peppers
Cut open each pepper and scrape out and discard the seeds and membranes
Cut the peppers into thin strips.
Place in an air tight container and add some oil (about 1 to 3 tablespoons) and a pinch of salt and pepper
Store in the refrigerator until ready to use
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