Spear a little pickle or olive to dress up the tops of these party sandwiches.
- Portion size 32 servings
- Credits : Canadian Living Magazine: June 2011
MethodIn shallow dish, combine lime juice, oil, salt, pepper and hot pepper flakes; add chicken, turning to coat. Cover and refrigerate for 2 hours.
Place chicken on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, 15 to 20 minutes. Let cool. (Make ahead: Cover and refrigerate for up to 8 hours.) Cut crosswise into 1/4-inch (5 mm) thick slices. Set aside.
Lime Mayo: In small bowl, stir together mayonnaise, lime zest, lime juice, hot pepper flakes, cumin and salt; spread on bread slices.
Peel, pit and thinly slice avocados; arrange on mayonnaise on half of the bread slices. Top with chicken, then remaining bread, mayonnaise side down, pressing lightly. (Make-ahead: Place on baking sheet and cover with damp tea towel; cover tightly with plastic wrap and refrigerate for up to 24 hours.) Trim off crusts. Cut each sandwich into 4 squares or triangles; secure each with toothpick.
Nutritional facts Pper piece: about
- Sodium 146 mg
- Protein 6 g
- Calories 100.0
- Total fat 5 g
- Potassium 141 mg
- Cholesterol 14 mg
- Saturated fat 1 g
- Total carbohydrate 9 g
- Iron 4.0
- Folate 11.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 3.0