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Chicken & guacamole finger sandwiches Recipes
Prep Time
N/A
Minutes
Total Time
30
Minutes
Makes
36
Servings
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Recipe Name : Chicken & guacamole finger sandwiches
Country : United States
Rating :
Category : Home > Sandwiches > Chicken
Chef : Michelle Noerianto
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INGREDIENTS


1 large Woolworths Country Style roast chicken, skin and bones removed, meat shredded
235g (1 cup) bought whole-egg mayonnaise
3 ripe avocados, halved, stones removed, peeled
1 tomato, quartered, deseeded, cut into 5mm pieces
2 garlic cloves, crushed
1 fresh red chilli, deseeded, finely chopped
60ml (1/4 cup) fresh lemon juice
24 slices wholegrain sandwich bread
150g baby spinach leaves
12 slices rye sandwich bread
DIRECTION


Place the chicken in a large bowl. Add the mayonnaise and season with salt and pepper. Mix until well combined.

Place the avocado, tomato, garlic, chilli and lemon juice in a large bowl. Use a fork to mash until almost smooth. Season with salt and pepper.

Line 2 large baking trays with plastic wrap. Place half the wholegrain bread, in a single layer, on the lined trays. Divide the chicken mixture among the bread. Top with the baby spinach and rye bread. Spread with the avocado mixture. Top with the remaining wholegrain bread.

Use a large serrated bread knife to cut each sandwich into 3 fingers. Arrange on a serving platter to serve.
NOTE:

<p><strong>Make it ahead:</strong> Make this recipe up to 3 hours ahead. Cover with a clean, slightly damp tea towel and store in the fridge until ready to serve.</p>
SOURCE:

http://www.taste.com.au/recipes/23817/chicken+guacamole+finger+sandwiches