cajun chicken and avocado melt
How to make cajun chicken and avocado melt recipe
Serves 2, Total cooking time 10 minutes
Ingredients:
1 small ciabatta loaf, halved lengthways
2 tablespoons tomato chutney
2 tomatoes, sliced
100 g (3½ oz) ready-cooked Cajun-spiced chicken breast, sliced
1 small avocado, stoned, peeled and sliced
150 g (5 oz) mozzarella cheese, sliced
Method:
Put the ciabatta halves, cut side down, on a foil-lined grill pan and toast under a preheated medium grill for a few minutes until crisp and hot. Turn over the bread and spread with the tomato chutney.
Arrange the tomato slices on top, followed by the chicken, avocado and finally the mozzarella. Place under the grill and cook for 5 minutes or until the cheese has melted and the topping is hot.
For Cajun chicken ‘rarebit’:
Mix together 200 g (7 oz) grated mature Cheddar cheese, 1 teaspoon Cajun seasoning mix, a pinch of cayenne pepper, ½ beaten egg and 1 tablespoon beer.
Toast 2 large slices of crusty bread on both sides, top with 1 sliced ready-cooked chicken breast and 2 sliced tomatoes. Spread the cheese mixture over the top and cook under the grill until golden and bubbling. Total cooking time 10 minutes.
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| cajun chicken and avocado melt |
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