INGREDIENTS:
- 4 flatbread
- 1 ripe avocado
- 12 ounces grilled chicken breast or thigh meat, boneless
- 8 slices tomato, fresh, ripe
- 12 ounces Colby Jack cheese, shredded
- ** For Red Chili Ranch Dressing:
- 2 cups mayonnaise
- 2 cups buttermilk, well-shaken
- 2 cloves garlic, peeled
- 1 ½ cup red chili sauce
- ¼ cup chopped onion
- ½ teaspoon fine sea salt, plus more to taste
- 2 teaspoons dry mustard
- ½ cup chopped chives
- ¼ cup chopped flat-leaf parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon ground black pepper
- To make flatbread, mash avocado with a fork in a small bowl. Spread onto the flatbread. Top with slices of fresh chicken, tomato, and shredded cheese. To make the dressing, in a small bowl, combine mayonnaise, buttermilk, and red chili sauce. Whisk together.
- Mash garlic and onion and sea salt on a cutting board with the back of a spoon to create a paste. Add garlic-onion paste and dry mustard to the buttermilk mixture. Whisk well to combine.
- Add chives, parsley, dill, and ground black pepper. Whisk well to combine. Heat FIREDISC® cooker over medium-high heat.
- Place an open sandwich (with no dressing) on the ‘disc. Heat bread. Drizzle on dressing and fold the sandwich in half. Serve warm.
- NOTE: Adjust cooking temperature if any stage of this — or any — recipe goes too fast or gets too hot. turn the heat down a bit and keep on cooking. Your FIREDISC® cooker heats quickly and evenly.
- THANK YOU to the Spruce Eats for the inspiration and photo - https://www.thespruceeats.com/chicken-avocado-flatbread-sandwich-recipe-2097791
