Toasted chicken and egg focaccia with mustard

Toasted chicken and egg focaccia with mustard

By
From
Dig In!
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
4 focaccia rolls
butter, softened, for spreading
90g dijon mustard
4 hard-boiled eggs, sliced
Poached chicken, 2 breasts, shredded
1 small red onion, thinly sliced
1 avocado, thinly sliced

Method

  1. Slice the focaccia in half and toast the cut side under a hot grill. Remove the focaccia from the grill and assemble the sandwich.
  2. Butter the toasted side of each piece of focaccia. Spread the 4 bases with mustard, then top with sliced egg, shredded chicken, onion and avocado. Season with salt and pepper. Close the rolls with the top slices of focaccia.
Tags:
dig in
brent
owens
masterchef
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