John Myers
Ingredients for 2 servings:
- 1 baguette(s)
- 300 g chicken
- 3 onions, red
- 1 avocado(s)
- 5 small tomatoes
- 4 slices of cheese
- 100 g cheese, grated
- 2 cloves garlic
- 1 tbsp mustard
- 1 tbsp tomato paste
- Balsamic vinegar
- lemon juice
- butter
- oil
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes
First, wash the meat, dry it, and cut it into small pieces. In a bowl, mix the mustard, tomato paste, and balsamic vinegar with salt and pepper and let the meat marinate (at least 1 hour). Halve the avocado and remove the pit. Scoop out the flesh with a spoon and mash it with a fork. Then add the lemon juice, a finely chopped onion, a chopped garlic clove, and 2 diced tomatoes, and season with salt, pepper, and chili. Heat oil in a pan and brown the prepared chicken until well browned. Remove the meat from the pan and immediately add the sliced onions to the still-hot pan. Once the onions have taken on a nice color, add the grated cheese, quickly mix everything together, and remove the pan from the heat. Cut the baguette open and spread one half thinly with butter, then scatter a clove of garlic over it. Top the other half with the cheese slices and bake both baguette halves in the oven until the cheese has melted. To top, spread the avocado cream on the buttered side of the baguette and arrange the chicken pieces on top. Then add the remaining sliced tomatoes and the onion and cheese mixture. Now simply place the top of the baguette on top and enjoy!
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