Prep Time: 10 mins
Cook Time: 20 mins
Serves: 1
Ingredients
60 g Ashgrove Wineglass Bay Vintage Cheddar
60 g Ashgrove Heavenly Smooth & Creamy Havarti
1 chicken breast
¼ cup Kewpie mayonnaise
1 teaspoon sriracha
1 tablespoon chives, chopped
½ avocado, roughly mashed
Thick slices of sourdough bread
Method
Poach chicken in boiling water for 15 minutes.
Remove chicken from the heat and allow to cool for 15 minutes.
Dice chicken.
Grate the two cheeses into a bowl.
Add the Kewpie mayonnaise.
Mix through the diced chicken (use only half of the chicken breast), sriracha and chives.
Spread the avocado onto a slice of sourdough bread.
Top with the chicken and cheese mixture.
Put another piece of sourdough on top to make a sandwich.
Sprinkle with olive oil and cook in a frypan for around 10 minutes (5 minutes each side).
Finish off in a 180 deg oven for 5 minutes.