¼ cup Mayonnaise
¼ cup Ketchup
1 Scallion, white bulb and 3 inches of green, very thinly slices on the diagonal
3 teaspoons chopped fresh Italian Parsley
1 whole Boneless, Skinless Chicken Breast (8 ounces), cooked
1 ripe Avocado
4 slices Whole-Wheat Bread, lightly toasted
4 slices large Sharp Cheddar Cheese, 1/8- to ¼-inch thick
Paprika, to taste

Mix mayonnaise, ketchup, 1 teaspoon of scallion, and 2 teaspoons parsley in a bowl. Set aside.

Cut chicken breast in half down the center. Cut each half into 4 long, thin slices. Peel the avocado, removed the seed, and slice each half lengthwise into 4 slices.

Place 2 slices of chicken on each piece of toast. Spread half the reserved dressing over chicken. Lay avocado slices over the dressing, and cover with remaining dressing. Place a piece of Cheddar on top to each sandwich (the cheese should be large enough to cover toast; or use several smaller pieces). Sprinkle lightly with paprika and remaining scallions.

Preheat broiler. Place sandwiches in a broiler pan, and broil 3 inches from heat until cheese melts, 1½ minutes. Remove pan from broiler and sprinkle sandwiches with remaining parsley. Serve immediately. Serves 2 to 4.

Submitted by: Janelle from “The New Basics Cookbook,” by Julee Rosso and Shiela Lukins