4-5 brown bread slices (or as per your choice and qty of bread)
300 gms chicken mince (I made some extra filling for later use)
1 medium onion sliced
1 medium tomato chopped
2-3 pods garlic chopped
2-3 sprigs of fresh coriander
2-3 green chillies (or as per taste)
Salt and pepper to taste
Start with boiling the mince. Wash and drain the chicken mince in a colander and put it in a pressure cooker. Add the onions, tomatoes, and garlic. Do not add any additional water as the chicken will release its own juices. Also, no salt. Pressure cook the mince for 2-3 whistles or until done. Let it cool completely.
Next, prepare the avocado base. Scoop out the avocado flesh and place it in the blender. Add the coriander, green chillies, and salt and pepper and whiz to a smooth paste. Adjust the seasoning accordingly. Remember not to add too much salt as this is just a part of the sandwich spread. Transfer to an air tight jar and keep aside.
Now, the chicken mince is cooled completely. Check if there is an excess of water floating in the cooker. If so, with a slotted spoon, spoon out the chicken and other ingredients and reserve the liquid to be used for some other curries in your kitchen. With the help of a hand blender, whiz the chicken mince a few times to get a smooth paste. Keep aside. I made of mistake of not separating the chicken from the water and so had to use a colander later to drain the excess liquid. I have not yet added any salt to the chicken as I wanted to keep it as a base for some patties or tikkis later on.
Now, time to make the sandwich spread.
Take equal amounts of the chicken mix and the avocado dip and mix well. Add salt and pepper and any other herb or seasoning as per your choice. I added some finely chopped capsicum.
Cover it up with the other slice and grill. Serve hot!! Enjoy :)