Cajun Chicken Avocado Sandwich

Step 1

Pound Chicken: Lay a chicken breast on your chopping board and cover with cling film (pinch around edges so no moisture escapes). Pound until even thickness, but not so thin it starts breaking apart. Around 1/2" is fine. Repeat with remaining chicken breasts.

Step 2

Marinade: In a shallow bowl or the base of a zip lock bag, use a fork to whisk together cajun seasoning, olive oil, lime juice, salt and pepper. Add in chicken breasts and combine until they're all completely covered with the marinade. Marinate for as long as you have time for (up to overnight). If you're pushed for time just rest at room temp as you prep the other ingredients.

Step 3

Grill Chicken: Bring chicken to room temp if marinated in fridge, then add to a griddle pan over medium high heat. Fry until it begins to char (3-4mins), then flip, add cheese and continue frying until charred on the second side and white through the centre.

Step 4

Sandwich: Use a fork to lightly smash half an avocado per sandwich onto the base slice of your ciabatta. Season with a pinch of salt and pepper, then give a gentle squeeze of lime juice. Top with chicken, then onion, then tomato. Finish by spreading mayo over the top slice of the ciabatta. Plonk it on top and enjoy!