Avocado and Chicken Ciabatta Sandwich
This Avocado and Chicken Ciabatta Sandwich is a creamy, crunchy delight perfect for quick lunches or weekend brunches!
Equipment
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Toaster or grill
- Spatula
Ingredients
- 7 oz. roasted red bell pepper strips drained
- 1/2 cup mayonnaise
- 1/2 tsp salt
- 1 tsp minced garlic
- pinch crushed red pepper flakes
- 6 thick slices of ciabatta bread cut on a diagonal and toasted
- 6 thick slices of roasted deli chicken breast
- 2 California avocados sliced
- 1 large slicing tomato cut into 6 slices and halved
- 1 cup arugula or alfalfa sprouts if desired
Instructions
Prepare the Mayo Spread
- In a mixing bowl, combine the mayonnaise, salt, minced garlic, and a pinch of crushed red pepper flakes. Mix well until fully incorporated.
Toast the Ciabatta Bread
- Toast the thick slices of ciabatta bread until golden brown using a toaster, grill, or oven.
Assemble the Sandwich
- Spread a generous amount of the mayo mixture on one side of each toasted ciabatta slice.
- On the bottom slice, layer the roasted deli chicken, roasted red bell pepper strips, sliced avocados, and halved tomato slices.
- Top with a handful of arugula for a peppery kick.
Top It Off and Serve
- Place the other slice of ciabatta on top, mayo side down, and press down gently to hold the sandwich together.
- Using a sharp knife, cut the sandwich diagonally for presentation. Serve immediately and enjoy.
Notes
- To prevent avocado browning, squeeze lemon juice over slices before assembling.
- Reduce mayo or substitute with Greek yogurt for a lighter spread.
- Toast bread just before assembling to avoid sogginess.
- Use seasonal greens like spinach or kale for variation.
- Assemble fresh if making ahead; store components separately.