Ingredients
• 1 Tbsp extra virgin olive oil
• 1 wide baguette, cut in half lengthways
• 2 cobs leftover grilled corn
• 1⁄2 tsp sweet smoked paprika
• 2 green shallots, finely sliced Juice of
• 1 lime Extra
• 1⁄4 cup extra virgin olive oil
• Sea-salt flakes and freshly ground black pepper, to season
• 2 avocados, halved, thinly sliced
• 2 cups leftover chicken or turkey meat, shredded
• 1 long red chilli, finely sliced, to serve
• Coriander leaves, to serve
• Lime wedges, to serve
Method
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Preheat a chargrill pan over a high heat. Brush oil onto cut side of baguette. Grill for about 30 seconds or until lightly charred. Cut baguette into individual portions and arrange on a serving platter.
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Using a sharp knife, remove kernels from corn and transfer to a large bowl. Discard cobs. Stir in paprika, shallot, lime juice and extra oil, then season with salt and pepper.
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Arrange avocado slightly overlapping on warm bread pieces. Top each with chicken or turkey and a spoonful of corn mixture. Serve topped with a little of the chilli and coriander and with lime wedges on the side.