Chef Dan Hoffman's spicy sandwiches have layers of flavour and are also good cold.
Servings: 4 sandwiches
Chicken
4 boneless skinless chicken breasts
2 tablespoons olive oil
Salt and freshly ground black pepper
Guacamole
2 ripe avocados
2 tablespoons red onion, finely chopped
½ cup plum tomato, finely chopped
2 tablespoons lime juice
Chili-cilantro mayonnaise
1 cup cilantro, coarsely chopped
1 tablespoon olive oil
1 ½ teaspoons chili flakes
½ teaspoon paprika
½ cup mayonnaise
Ingredients
4 Ciabatta, demi-baguette or buns
Method
Preheat barbecue to high.
Toss chicken with olive oil and season well with salt and pepper. Grill for 4 to 5 minutes a side or until chicken is cooked through. Set aside.
Mash avocado in a bowl. Then add onion, tomato and lime juice and stir until combined. Season with salt and pepper to taste. Reserve.
Combine cilantro, olive oil, chili flakes and paprika in a food processor and pulse a few times to combine. Add mayonnaise and process until cilantro is finely chopped. Season with salt to taste.
To assemble: slice ciabatta open and generously spread one cut side with cilantro mayonnaise and the other with guacamole. Slice chicken and pile into the middle of the sandwich. Repeat with remaining ingredients.
Heat a panini or grill pan and grill sandwiches for 5 minutes or until warmed through.
Editor's Note: An earlier version of this recipe confused coriander for cilantro.
Lucy Waverman