Seaweed & Avocado Sandwich

<🛒 Ingredients (for 2 sandwiches):>

Main fillings

1 grilled chicken breast (sliced)

1/2 ripe avocado (sliced or mashed)

A handful of fresh greens (e.g., arugula, baby spinach)

4 slices of bread

Carrot Slaw

1 cup thinly shredded carrot and red bell pepper

2 tsp rice vinegar

1 tsp sugar or honey

A couple pinch of salt

Sauce / Spread

1 tbsp seaweed paste

1 tbsp Japanese mayo (e.g., Kewpie)

<👩‍🍳 Assembly Steps:>

Prepare the slaw:

In a small bowl, mix rice vinegar, sugar (or honey), and salt. Add shredded cabbage and toss well. Let it sit for at least 5–10 minutes to soften and absorb the flavor.

Grill the chicken:

Season it with salt and pepper. Grill the chicken breast, then slice into strips.

Prep the bread:

Lightly toast the slices.

Build the sandwich:

Spread seaweed paste on both slices of bread.

Add a layer of mayo on both slices.

Top with avocado slices, carrot slaw, grilled chicken, and fresh greens.

Close the sandwich with the top slice.

Place the sandwich in the center of the wrap. Fold the wrap tightly around the sandwich, pressing gently to secure it.

Let it rest for 2–3 minutes to make slicing easier. Then, use a sharp knife to cut it diagonally.

<Storage Note>

This sandwich is best enjoyed right after making. If needed, it can be stored for up to one day.

<MIWA’s Tips>

• Feel free to add some chopped purple cabbage or your favorite pickles along with the carrots.

• You can swap the chicken for a boiled egg or baked tofu for a plant-based twist.

• Instead of plastic wrap, you can also use parchment paper to wrap it up.

This Sandwich is great to be served in this tableware.

<MIWA’s recommendations♡>

- MIWA's E-cookbooks are available！ I hope this will be helpful and enjoyable in your kitchen^^

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Recipe by MIWA July 25. 2025