Chicken & Australian Avocado Roll
Joel Bennetts – Sana Mediterranean
Video & Photography by Anthony MacFarlane
Chef Notes
- This roll is the quintessential summer item – the perfect balance of crunch, gentle heat and creamy richness from Australian avocados, all tied together with a sharp pepper mayonnaise. It’s fresh, satisfying and built to eat with your hands.
- Australian avocados hold their shape beautifully – whether sliced, fanned or folded into a dish like this.
Ingredients
- 1 Australian avocado
- 3 tbsp mayonnaise
- 2 g black pepper powder
- 5 ml lemon juice
- 5 g garlic powder
- 100 g white cabbage, very finely sliced
- 6 slices Lebanese cucumber
- 1 tbsp fresh dill, chopped
- ½ red onion, finely sliced
- 1 bread roll (preferably ciabatta)
- Olive oil
- Salt & pepper
- 100 g poached chicken, diced
- 1 tbsp crispy chilli oil
- 1 slice cheddar cheese
Preparation
- Combine the mayonnaise, black pepper, lemon juice and garlic powder. Mix well and set aside.
- Slice the Australian avocados and fan neatly. Season lightly with salt if needed.
- Slice the cabbage super fine and mix with the chopped dill – you want those nice green flecks running through it. Lightly dress with olive oil, lemon juice, salt, and pepper.
- Place the whole roll in a hot oven and toast for 3 minutes. Remove and let it sit for a few minutes so the inside steams and softens.
- Cut the roll in half but only about 90% through and butterfly it so it opens like a book.
- Build the roll
- Spread pepper mayonnaise set aside on both sides of the roll.
- Place the avocado fan on the top half.
- On the bottom half: layer poached chicken first (not all), followed by lebanese cucumber, cabbage & dill slaw, remaining poached chicken, crispy chilli oil, finished with a slice of cheddar cheese.
- Close the roll, wrap tight & cut in half.
