This is requested a lot at my house and even though this sandwich mix isn't made to last, it is eaten up before it goes bad. The avocados in the mix make it's edibility life decrease but it's delicious factor blow through the roof. This is a quick and easy recipe to whip up that is a hit time and time again.
Because this recipe is avocado dependent, I will let you know a couple tricks in picking avocados. 1. If you are trying to check if one is ripe or not and it still has a little stem; just knock the stem off and if it is green underneath, it is not ripe yet. If it is brown, it is ripe. 2. When checking the ripeness by pushing on an avocado, try pushing near the top so less of the fruit gets bruised. 3. If you have an unripe avocado that you need to quickly ripen, put it in a brown bag with an apple or banana and it will ripen in a couple of days. 4. When you have a ripe avocado but you aren't ready to use it, you can put it in the fridge which will drastically slow down the ripening process. Do not stick an unripe avocado in the fridge because it will never soften after. Hope these are some helpful avocado tips for you.
One of my favorite sandwich breads happens to be ciabatta so that is what I used here. Feel free to use whatever bread fits your desire.
Ingredients: (serving amount depends on the size of your sandwich, but i usually can make 4-6 sandwiches from this)
- 2 precooked Chicken breasts ~1 pound
- 2 ripe Avocados
- 2 tablespoons Lime juice
- 1/4 Onion diced I use yellow or white, but feel free to add red for more flavor
- 3 cloves Garlic
- 1/2 tsp Cumin
- 1/2 bunch Cilantro
- Ciabatta Buns or your favorite sandwich bread
Cooking:
1. Mash avocado and add all ingredients except the sandwich bread together
2. Put as much of the mix on your bread as your desire
3. Enjoy!
The mix can be stored in an airtight container for 2-3 days in the fridge
Comments