Olives101.com

Recipe by Michelle Southan,
Photography by Steve Brown,

Toasted sandwiches have never looked so good … or tasted so terrific!

Preparation Time: 10 minutes
Cooking Time : 20 minutes

Ingredients (serves 4)

• 3 (about 220g each) single chicken breast fillets,
• Olive oil spray,
• 8 slices light rye bread,
• 1 avocado, halved, stone removed, peeled, mashed,
• 40g baby rocket leaves,
• 1 x 200g ctn Yumi’s Italian olive dip,

Method:

1. Preheat a chargrill on medium. Spray the chicken with olive oil spray and season with salt and pepper. Place on grill and cook for 5-6 minutes each side or until just cooked through.
2. Transfer to a plate and set aside for 5 minutes to rest.
3. Cut into 1.5cm-thick slices.
4. Meanwhile, line the chargrill with non-stick baking paper. Spray both sides of bread with olive oil spray.
5. Cook on grill for 1-2 minutes each side or until toasted.
6. Spread half the toast with avocado, top with the chicken, rocket and olive dip, top with remaining toast to serve.

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