Chicken and Avocado Sandwich

Ingredients

• 4 panini sesame breads
• 4 chicken breast fillets (160 g each, ready to cook, skinless)
• 2 tbsp plant oil
• Salt
• Pepper (freshly ground)
• Sweet Paprika Powder
• 2 ripe avocados
• 1 untreated lemon (juice)
• 4 slices raclette cheese
• 4 green pepperoncini (jarred)

Instructions

1. 1.

   Preheat the oven grill. Cut the paninis crosswise into 1 cm thick slices and toast them golden brown in a hot grill pan or on a hot grill. Remove and set aside. Wash, pat dry, and sear the chicken breast fillets all around in 2 tbsp oil in the hot grill pan until golden brown. Season with salt, pepper, paprika, and let cook over medium heat until done.

2. 2.

   Peel the avocados, halve them, remove the pits, and slice the flesh thinly. Drizzle immediately with lemon juice. Top four panini slices with cheese and briefly place under the hot oven grill until the cheese melts.

3. 3.

   Layer the chicken fillets and avocado slices on top of the cheese-topped paninis, add another panini slice, and cut diagonally in half. Cover each sandwich with a pepperoncini and secure with a toothpick. Stack two sandwiches as desired for serving.