The chicken sandwich that has it all, so it's best to eat with knife and fork.
Byline: Bonnie S. Benwick The Washington Post
If you had any doubt that an open-face sandwich is suitable and filling enough for dinner, this one is bound to convince you.
Besides the crisped bacon and quick-cooking chicken cutlets, you've got a hidden protein in the mash of chickpeas that is added to the avocado spread. It is creamy and crunchy and tomato-juicy, all in one bite, especially when you toast those thick slices of bread.
And as meaty as this sandwich is, at least one prominent Washington Post Food vegetarian has weighed in to say it could still work without the pork and poultry. So customization is an option.
When ultrathin cuts of chicken are not available, a sharp knife can divide a boneless, skinless chicken breast into two or three thin pieces. We do not recommend using chicken tenders, which don't provide the sandwich coverage and good chew needed here.
For easiest eating, we recommend a knife and fork for this sandwich -- or at least a judicious cut in half before you dig in.