Erla Steinunn's recipe collection

4 slices of fresh dark bread

2 chicken breasts, sliced in half (thinly)

Salt and pepper (to taste)

1 avocado, mashed with

A little lemon juice

Salt and pepper (to taste)

Rocket salad

Caramelised Red Onion:

1 red onion

1 tablespoon oil

2 teaspoons balsamic vinegar

1 tablespoon powdered sugar

Water as needed

1 tablespoon pine nuts (for topping)

Slice the red onion in half, then cut into thin slices.

Heat the oil in a pan over medium heat. Add the onion slices and sauté until softened.

Add the powdered sugar and balsamic vinegar to the pan. Stir well and allow the mixture to thicken slightly. If needed, add a little water to achieve the desired consistency. Remove from heat and set aside.

Season the chicken breast slices with salt and pepper.

In a skillet, cook the chicken over medium heat until fully cooked and golden brown on both sides. Remove from heat.

In a bowl, mash the avocado with a little lemon juice, salt, and pepper.

Toast the slices of dark bread if desired.

Spread the avocado mixture on one side of each slice of bread.

Layer the rocket salad on top, followed by the cooked chicken slices.

Top with the pickled red onion mixture and sprinkle with pine nuts.

Enjoy the sandwiches as an open-faced option or serve them as small bites using canapé or snack bread for parties.