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Californian sourdough chicken open sandwich

Californian sourdough chicken open sandwich

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 2
Dietary: Healthy Nut-free Pregnancy-friendly

This is my wife’s combo idea and a celebration of really great Californian sourdough bread.

From Rick Stein's Road To Mexico

Ingredients

1 large chicken breast, skin removed
2 large slices sourdough bread
1 tbsp extra virgin olive oil
1 small Little Gem lettuce, leaves separated
2 tomatoes, preferably a sweet, deep-flavoured heirloom variety, thinly sliced
1 avocado, peeled, stone removed, sliced
salt and black pepper

For the dressing

1½ tbsp soured cream
1½ tbsp mayonnaise
1 tsp Chipotles en adobo sauce

Method

Place the chicken in a saucepan and cover with cold water. Bring the water to the boil over a medium heat then simmer for 10–12 minutes or until cooked through. Remove to a plate, cool and slice diagonally.
To make the dressing, mix the ingredients together in a bowl and set aside.
Brush the sourdough with the olive oil and toast on a hot griddle pan until crisp and charred.
Top the toast with the lettuce, chicken, tomato and avocado. Season with salt and pepper, then drizzle over the dressing. Serve immediately.