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Sas’s Californian Sourdough Chicken Sandwich

This recipe for Californian Sourdough Chicken Sandwich, as seen on Rick Stein's BBC series, The Road to Mexico, is a quick and easy lunch idea.

From the book

Introduction

This is really a celebration of great Californian sourdough bread. I’ve been ear bashing Paul Tippett, our baker back in Padstow, to produce a Californian sourdough, and I have to say we’re getting close. The latest is really quite sour with plenty of air bubbles and is substantial in weight with a dark cracking crust. I asked my wife Sas what her perfect sourdough sandwich would be, given that she loves them and they do great sandwiches in Sydney like they do in California. This is her combination idea, or combo as she’d call it.

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Ingredients

4 large slices good-quality sourdough bread
1 tbsp extra virgin olive oil
1 small little gem lettuce, leaves sliced
2 skinless chicken breasts, poached for 10-12 minutes, then cooled
2 tomatoes, preferably a sweet, deep-flavoured heirloom variety, sliced
1 avocado, stoned, peeled and sliced
salt and black pepper, to taste
For the dressing:
1 ½ tbsp soured cream
1 ½ tbsp mayonnaise
1 heaped tsp chipotles en adobo

Method

Mix the ingredients for the dressing together. Brush the slices of sourdough with the olive oil and toast them, then slightly singe them in a gas flame or on a hot electric element. Top the toast with sliced lettuce leaves.

Slice the chicken breast at an angle and lay the slices on top of the lettuce, followed by some tomato and avocado. Season with salt and black pepper, then drizzle over the dressing. Serve immediately.

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From the book: Rick Stein: The Road to Mexico

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