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Grilled chicken, avocado and grilled red pepper tartine
Preparation
15 min
Cooking time
12 min
Servings
4
Ingredients
- 185 ml (3/4 cup) olive oil
- Juice of 1 lemon
- Salt and freshly ground black pepper
- 2 chicken breasts, skin removed, cut into 4 fillets
- 2 ripe, firm avocados
- 60 ml (1/4 cup) mayonnaise
- 15 ml (1 tbsp) Dijon mustard
- 1 pinch of Cayenne pepper
- 1 large red bell pepper, cut into 4
- 125 ml (1/2 cup) barbecue sauce
- 4 slices of country-style bread
- 4 slices of jalapeno cheese
- 30 ml (2 tbsp) oil
Preparation
- Preheat the barbecue.
- In a bowl, using a whisk, beat 2/3 of the oil with the lemon juice (keep aside 15 ml [ tbsp] of juice).
- Season with salt and pepper.
- Add the chicken breasts.
- Stir to coat the meat well.
- Marinate for 15 to 20 minutes.
- Cut the avocados in 2 and remove the pit.
- With a spoon, remove the flesh gently.
- Cut into 5 to 6 mm (1/4 in.) slices. Place in a dish.
- Sprinkle with lemon juice.
- Season with salt and pepper. Set aside.
- In a small bowl, mix together the mayonnaise, mustard and Cayenne pepper.
- Grill the red pepper. Remove the skin and cut into strips. Set aside.
- Grill the chicken breasts for 5 to 7 minutes on each side, brushing with barbecue sauce during the cooking.
- Toast the slices of bread on the barbecue grill.
- Remove the bread from the barbecue.
- Spread some mayonnaise mix on each toast.
- Arrange the avocado slices on the mayonnaise.
- Add one chicken fillet.
- Garnish with the grilled pepper and cheese.
- Turn off the barbecue.
- Place the garnished slices of bread on the grill and close the lid.
- Heat for a few minutes to melt the cheese.
- Sprinkle with a dash of olive oil.
