Avocado and Chicken Ciabatta Sandwich

With the heat of summer, I love a quick and refreshing lunch like this open faced Avocado and Chicken Ciabatta Sandwich with roasted red pepper aioli.

That roasted red pepper aioli… you guys… I could eat it on everything.

Especially with some creamy California avocados! I actually love to dip some avocado slices into the red pepper aioli for a tasty snack. It’s seriously so good!

My two oldest kids have recently joined the summer league swim team. I could not be more thrilled.

If you didn’t know… I used to swim on a national level. I swam on a club team for 11 years and I even swam collegiately. It was a serious passion of mine up until I met my husband, got married, had babies, yada yada yada…

So now my kids are finally to the point where they are enjoying swimming and it’s so fun to watch them learn and grow.

We have been to the pool every day for the past two weeks. My husband is in town this week so last night we all went and he watched the two younger kids while I got to go in the deep end with the older two and work on some swim technique. I could not be happier.

To be honest, before I met my husband, my life goal was to become a high school chemistry teacher and coach the high school swim team.

And now I have 4 kids, a crazy successful food blog and my first cookbook is coming out next month.

Weird where life takes you.

I wouldn’t change any of it.

So back to swimming… we’ve been getting home from the pool and just been completely ravished. Especially my older two who are working so hard in the pool. That’s where these awesome sandwiches come in to play. My kids love these!

The crispy toasted ciabatta bread is the perfect base for the zippy roasted red pepper aioli, thick sliced deli chicken and creamy California avocados.

I serve them topped with a slice of tomato and some peppery arugula to finish them off.

My kids love these, I love these, YOU’LL love these!

They’re so easy and just perfect for a quick summer lunch (or snack, or dinner)!

Oh yeah, and one quick tip before I leave you to go make this incredible sandwich… Did you know there is a NEW way to open up those gorgeous California Avocados?

So easy and you’re not going to worry about whacking your hand off with a knife!

Start by cutting from the top all the way around the pit, like you normally do.

NOW turn the avocado 1/4 turn and cut it again, all the way around the pit. You should have 4 sections cut now.

Grab ahold of the avocado and give it a slight twist to separate two halves.

The avocado will separate into 4 pieces now, and the pit will just pop right off!

(sorry for the blurry photo, my daughter was helping me take these pictures)

No more whacking at it with the knife!

Woohoo!

BONUS….

Now you can easily peel the skin right off the avocado! Did you know all that dark green goodness around the avocado is where a lot of the nutrients are?

No more scooping! Hooray! 

Ok, no go try it yourself and make this delicious sandwich while you’re at it! 🙂

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This open faced Avocado and Chicken Ciabatta Sandwich with roasted pepper aioli is a quick and refreshing lunch!

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Lunch

Cuisine: American

Servings: 6

Calories: 1535 kcal

Author: Shawn

Ingredients

• 7 oz. red bell pepper strips, roasted, drained
• 1/2 cup mayo
• 1/2 tsp salt
• 1 tsp minced garlic
• pinch red pepper flakes, crushed
• 6 ciabatta bread, thick slices (cut on a diagonal, toasted)
• 6 roasted deli chicken breast, thick slices
• 2 California Avocados, sliced
• 1 large slicing tomato, cut into 6 slices, then halved
• 1 cup arugula, sold by the lettuce, may substitute with alfalfa sprouts if desired

US Customary - Metric

Instructions

• Place the roasted red peppers, mayo, salt, garlic and crushed red pepper flakes in a blender or food processor and blend until smooth.
• Spread the roasted red pepper sauce over the toasted ciabatta bread and top with a slice of deli chicken. Top with a couple slices of California Avocado and tomato, then finish with a few sprigs of arugula (or alfalfa sprouts). Enjoy!

Notes

The recipe makes for more than a cup of the red pepper aioli, store any leftovers in an air tight container in the fridge. Use within 5 days.

Nutrition

Calories: 1535kcal | Carbohydrates: 220g | Protein: 88g | Fat: 33g | Saturated Fat: 7g | Cholesterol: 152mg | Sodium: 3239mg | Potassium: 1294mg | Fiber: 10g | Sugar: 2g | Vitamin A: 682IU | Vitamin C: 30mg | Calcium: 41mg | Iron: 2mg

Keywords: arugula, avocado, bell peppers, Chicken, ciabatta, Sandwich, tomato

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 disclaimer: This post is in partnership with California Avocados, however all thoughts are my own. Thank you for supporting the brands that help make I Wash You Dry possible.