Name: Chicken, bacon and avocado melt
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 bacon rashers, rind removed, halved crosswise; 8 large slices light rye bread; 1/3 cup tomato chutney; 8 slices swiss cheese; 2 cup shredded cooked chicken; 1 avocado, thinly sliced; salad leaves, to serve

Chicken, bacon and avocado melt

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

4 bacon rashers, rind removed, halved crosswise

8 large slices light rye bread

1/3 cup tomato chutney

8 slices swiss cheese

2 cup shredded cooked chicken

1 avocado, thinly sliced

salad leaves, to serve

Method

1.Cook bacon in a frying pan over high heat for 3 minutes or until golden and crisp.

2.Preheat an electric sandwich press or a frying pan over moderate heat. Place bread on a board; spread with chutney. Top 4 slices with bacon, cheese, chicken and avocado. Top with remaining bread.

3.Cook in the sandwich press, in batches, for 5 minutes or until golden and cheese melts. (If using a frying pan, turn sandwiches once during cooking.) Cut in half. Serve with salad leaves.

For extra golden crunch, spread softened butter on the outside of the bread before toasting. You’ll need 1/2 small barbecued chicken, skin and bones removed. Look for sliced light rye bread in the bakery aisle.
Note

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