Chicken and Avocado Panini Sandwiches

Ingredients

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Lemon juice

  Raw

  1 tsp or 5g

• Onions

  Sweet, raw

  ¼ onion or 83g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Jalapenos

  Jalapeno, canned, solids and liquids

  ¹⁄₁₆ cup, chopped or 6g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Bread

  Pan dulce, sweet yeast bread

  200g

• Bacon

  Raw, cured pork

  4 strip or 48g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 full breast (both fillets) or 236g

• Monterey cheese

  Includes Pepper Jack

  3 oz or 85g

• Light mayonnaise

  Salad dressing, light

  2 tsp or 10g

• Cheddar cheese

  25 cup, melted or 6.1kg

Directions

1. Heat panini press to medium. (Or can grill on skillet or George Foreman). Peel and remove pit of avocado. Coarsely mash avocado in bowl using fork (leave some chunks). Add lemon juice and stir. Stir in onion, cilantro, chopped jalapeños, and tomatoes. Salt and pepper to taste. Spread thin layer of mayo on bread slices. Assemble sandwich by layering onto bread sliced jack cheese, chicken, bacon, avocado mixture, and grated cheddar. Top with remaining slice of bread. Grill until heated through and crispy on the outside. If using Naan bread, slice into six triangles. (If using other bread/tortilla, cut according to size of sandwich).

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