100 g ready-cooked Cajun-spiced chicken breast, sliced
1 small avocado, sliced
150 g (5 oz) mozzarella cheese, drained and sliced
Put the ciabatta halves, cut side down, on a foil-lined grill pan and toast under a preheated medium grill for a few minutes until crisp and hot. Turn over the bread and spread with the tomato chutney. Arrange the tomato slices on top, followed by the chicken, avocado and finally the mozzarella.
Place under the grill and cook for 5 minutes or until the cheese has melted and the topping is hot.