I was trying to think of a name for this nummy sandwich. For some reason, if it has avocado on it, I think it needs California in the name. So, I bring you the open-faced California sandwich!
A similar sandwich from The Good Earth inspired me to try a more basic version at home. I served it with a side of split-pea soup with white navy beans by Soluppa. I plan on trying to make this soup myself with a few variations – the ingredient list looks doable, right?
- Dakota bread from Great Harvest Bread Company
- Marble Jack cheese
- Shredded chicken
- Almonds, sliced
- Bake the chicken by putting 1 lb in a glass baking dish (mine is 9″ x 9″) and season. I usually use JR Watkins’ poultry seasoning. Cover with foil. Bake at 300 degrees for one hour. Shred with two forks. I made the chicken the night before so that all I had to do was assemble the sandwiches when I got home from work.
- Toast the bread.
- Assemble your sandwiches on a cookie sheet (bread, cheese, chicken, avocado, and almonds).
- Broil the sandwiches until the almonds start to brown.
We ate the sammies along with some sliced oranges and the soup mentioned above. Soooooo good!