Open-Face California Chicken Salad Sandwich

Makes 6 sandwiches

• ¼ cup mayonnaise
• 3 tablespoons chopped fresh cilantro or parsley
• 1 tablespoon finely chopped onion
• ¼ teaspoon chili powder
• ¼ teaspoon salt
• Pinch of Cayenne pepper
• 2½ cups cooked cubed chicken
• 6 slices rye bread, lightly toasted
• Green leaf lettuce
• 1 large tomato, cut into 6 slices
• 2 ounces Monterey Jack cheese with jalapeno pepper, shredded
• 1 ripe avocado, peeled, pitted and sliced
• ½ cup alfalfa sprouts

1. Stir together mayonnaise, cilantro, onion chili powder, salt and Cayenne pepper in medium-size bowl ; add chicken, toss to coat well and refrigerate until ready to serve.
2. To assemble, line bread slices with lettuce ; top with chicken salad, tomato slices, cheese, avocado slices and sprouts, dividing equally.

BON APPÉTIT