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OPEN-FACED AVOCADO CHICKEN SANDWICHES WITH PISTACHIOS

Tartine grillee de poulet a lavocat et aux pistaches
Breasts Pizzas and flatbreads Sandwiches & burgers BBQ Cocktail hour
4-6 Portions
2h Brining
20 min Prepping
15 min Cooking
Recipe Easy

Ingredients

MARINADE

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  • 3 tbsp. (45 ml) olive oil
  • 1 clove garlic, pressed
  • Juice and zest of half a lemon
  • 1 tbsp. (15 ml) oregano
  • 1/2 tsp. (3 ml) salt
  • Freshly ground pepper

SANDWICHES

  • 4 slices country-style bread
  • 2 tbsp. (30 ml) olive oil
  • 1 ripe avocado, sliced
  • 3 tbsp. (45 ml) mayonnaise
  • 1 tbsp. (15 ml) plain yogurt
  • 1 tbsp. (15 ml) mint leaves, chopped
  • 1/2 Lebanese cucumber, grated and dried
  • 2 tbsp. (30 ml) chives, chopped
  • 2 tbsp. (30 ml) roasted pistachios, coarsely chopped
  • Salt and pepper to taste
  • Fresh herbs for garnish (e.g., basil, oregano, parsley, etc.)

Directions

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  1. Place all marinade ingredients in a resealable plastic bag, mix well, and marinate in refrigerator at least 2 hours.
  2. In a bowl, prepare sauce by combining mayonnaise, yogurt, mint, cucumber, and chives. Add salt and pepper and set aside.
  3. Preheat BBQ on high. On a well-oiled grill, cook chicken on indirect heat by turning off burner directly under chicken and leaving opposite burner on high. Grill chicken breasts at least 6 minutes on each side until cooked through. Let chicken rest 5 minutes, then cut diagonally into slices.
  4. Oil bread slices and toast on BBQ until crisp and golden brown.
  5. Assemble sandwiches by spreading yogurt sauce, adding a few slices of avocado and chicken, and garnishing with fresh herbs and pistachios.