Chicken, Avocado & Cheddar Melt

Ingredients

• ¼ cup light, if desired mayonnaise
• ¼ cup ketchup
• 1 scallion, cleaned and thinly sliced on the diagonal
• 3 tsp chopped Italian parsley
• 1 whole boneless chicken breast, cooked and skin removed
• 4 slice whole-wheat bread, toasted
• 1 ripe avocado, peeled, pitted and cut lengthwise into 8 thin slices
• 4 slice sharp Cheddar cheese, large enough to cover the bread
• paprika

Method

1. In a bowl, mix the mayonnaise, ketchup, 1 teaspoon scallion slices and 2 teaspoons parsley. Reserve the dressing.
2. Cut the chicken breast in half down the center. Cut each half into 4 thin slices.
3. Place 2 slices of chicken on each piece of toast. Spread half the dressing over the chicken. Lay 2 avocado slices over the dressing on each. Cover the avocado with the remaining dressing. Place a piece of Cheddar cheese on top of each sandwich. Sprinkle lightly with paprika and the remaining scallion slices.
4. Place the sandwiches under a preheated broiler, 3 inches from the flame, for 1 1/2 minutes, or until the cheese melts. Remove, sprinkle with the remaining parsley and serve.

Notes

A delicious warm, open-faced sandwich - great for lunch or dinner, and a lovely way to use leftover chicken. Makes 4 open-faced sandwiches.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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