Cheesy Chicken Melts with Avo Roses

  • Prep: 30 minutes
  • Cook: 5 minutes
  • Ready in: 35 minutes
  • Serves 4

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Recipe

Ingredients:
  • 375 ml (1½ cups) leftover roast chicken, shredded
  • 80 ml (⅓ cup) plain yoghurt
  • 15 ml (1 tbsp) Dijon mustard
  • Small handful dill, chopped + extra
  • Squeeze lemon juice, to taste
  • Salt and pepper
  • 4 slices sourdough bread
  • 180 ml (¾ cup) mozzarella, grated
  • 2 firm-ripe avocados, halved

Description

Method:
  1. Combine the chicken, yoghurt, mustard, dill and lemon juice. Season with salt and pepper.
  2. Divide the mixture evenly between the bread slices on a baking tray. Scatter over the mozzarella. Cook under a hot grill for about 3 minutes or until mozzarella has melted.
  3. Make avo roses by removing the avocado skins and pips. Working with 1 half at a time, place cut side down on a cutting board. Slice through the width into very thin slices.
  4. Fan out the avocado slices into a straight line. Beginning at one end, gently roll up the slices into a spiral rose shape. Repeat with the rest. Place an avocado half on each toast. Season with salt and pepper. Serve immediately.