One of the best things about making grilled chicken for dinner is the delicious sammiches for lunch the next day.
4 slices bread, flax seed
1 chicken quarter, off the bone
onions from under chicken, see last post
half an avocado, sliced
salt & pepper
habanero hot sauce, optional
Preheat george foreman grill or panini press. Place toppings in order listed on top of bread and top with another.
Press somewhat firmly. Place sammiches on grill until outside is toasty and inside is warmed through. Serve, eat, & enjoy.
The bread is super crispy, and inside you get all those great flavours. The roasted chicken, the perfectly ripe creamy avocado, a bit of sweetness from the onions, and a refreshing burst of cilantro to lighten it all up. The spicy pepper flavour of the hot sauce was ok, but didn't add much.
Some people like to butter the outside of grilled sammiches like this, but I find it too greasy for my taste. Cheese always works well, but it isn't necessary. I also have no problem calling them sammiches even though it gives me a squiggly red line underneath as I type the word. It does that for Canadian flavours too but not American flavors. I've become used to it.