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January 14, 2012 / Food Follower

The Rainbow Sandwich

If you look at my photo, there is no mystery why this sandwich is called “the rainbow” – it’s just so colorful. I was first inspired to make this sandwich after I ate a sandwich on grain bread with avocado, tomato, and red onion at a neighborhood coffee shop. The flavors were spot on, but something for me was missing with this sandwich – protein. I decided to add chicken breast and use baguette instead of grain bread (though I have also made this sandwich with grain bread and it is just as delicious. Wheat baguette is also a good alternative).

“The rainbow” is my favorite sandwich to make and with just a few key ingredients, this sandwich goes from simple to sophisticated.

Ingredients

  • 1/4 baguette
  • 1 chicken breast
  • 1 red vine tomato
  • 1/4 avocado
  • 1/8 red onion
  • Enough alfalfa sprouts to cover all the baguette (these are totally optional, and I just added them because they were in my refrigerator)
  • 1/4 lemon
  • Salt and peper to the taste
Note: variations will likely occur due to the size of your ingredients.

Directions

1) Season the chicken breast with a little salt and pepper, and cook it in a grill pan or fry pan.

2) Once the chicken is fully cooked, let it rest for 5-10 minutes so it isn’t too hot.

3) Slice tomato and cut onion into half moons.

4) Mash 1/4 of an avocado and sprinkle lemon juice, salt and pepper. You want the texture to be close to guacamole, but for this sandwich, I like the avocado to have a slightly chunkier consistency.

5) Now for the plating: smear avocado mixture onto the bottom layer of the baguette followed by a light layer of alfalfa sprouts. Put the sliced tomatoes and onions and the chicken breast on top.

I hope you enjoy it as much as I do!

3 Comments

Leave a Comment
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