Ingredients

• 2 ciabatta rolls (or your preferred sandwich bread)
• 
  4–5 tablespoons of Tal’s Jalapeño Cilantro Toum
• 
  1 grilled chicken breast, sliced thinly (or plant-based alternative for a vegan option)
• 
  ½ avocado, sliced
• 
  1 cup of arugula or mixed greens
  ¼ red onion, thinly sliced
• 
  1 small cucumber, thinly sliced
• 
  2 tablespoons of pickled jalapeños (optional for extra spice)
• 
  2 tablespoons of crumbled feta cheese (optional for a vegetarian twist)
• 
  Optional Additions:
  
  A squeeze of fresh lime juice for extra tang
• 
  Olive oil for grilling the bread

Methods

1. Prepare the Bread:
   Slice the ciabatta rolls in half and lightly toast them on a grill or skillet with a drizzle of olive oil until golden and crisp.
2. Spread the Star Ingredient:
   Generously spread Tal’s Jalapeño Cilantro Toum on both halves of the toasted bread.
3. Assemble the Layers:
   Start with a handful of arugula or mixed greens on the bottom half of the bread.
   Add thinly sliced grilled chicken (or plant-based alternative).
   Layer on the sliced avocado, cucumber, and red onion.
   Sprinkle with pickled jalapeños for an extra kick and crumbled feta if desired.
4. Finish with Freshness:
   Add a squeeze of lime juice over the fillings for a bright, tangy finish.
   Close the Sandwich:
   
5. Serve:
   Top with the other half of the bread and gently press down to secure.
   Slice the sandwich in half and serve with a side of chips, a fresh salad, or your favorite Mediterranean sides.