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Californian sandwiches
Californian sandwiches

Californian sandwiches

Preparation 10 minutes
Cooking time 12 to 15 minutes
Servings 4


  • 2 boneless, skinless chicken breasts
  • 10 ml (2 tsp) smoked paprika
  • Salt and freshly ground black pepper
  • 8 slices of multi-grain bread
  • 125 ml (1/2 cup) Boursin Garlic and Fine Herbs cheese
  • 500 ml (2 cups) arugula
  • 1 avocado, peeled and sliced
  • 1 mango, peeled and sliced
  • 250 ml (1 cup) daikon sprouts or alfalfa sprouts
  • 8 grape tomatoes


  1. Preheat the barbecue to 290°C (550°F) or to maximum heat.
  2. Season the chicken breasts with smoked paprika. Add salt and pepper.
  3. Grill the breasts with the lid closed for 6 to 7 minutes on each side.
  4. Set aside.
  5. Toast the bread in the toaster.
  6. Meanwhile, cut the breasts into 1 cm (3/8 in.) slices.
  7. Spread some Boursin on each toast.
  8. Build the sandwich, adding in this order: arugula, avocado, chicken, mango and sprouts.
  9. Close the sandwiches and cut in half.
  10. Spear each half-sandwich with a toothpick topped with a grape tomato.
  11. Serve with crudités or a green salad.
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