Open Faced Gruyere Chicken Melt with Avocado and Balsamic Syrup
This upgraded chicken melt incorporates yogurt, mustard, chopped herbs and diced red onion with chopped dark chicken meat and Gruyere cheese all grilled on sourdough.
In a medium sized bowl whisk together the yogurt, mustard, chopped herb and diced red onion.
Grate the cheese, chop the cooked chicken and add to the bowl. Mix thoroughly to incorporate and divide on top of the sour dough bread. Season with salt and fresh cracked pepper.
Broil for 4-5 minutes depending on your broiler until golden born and bubbly.
Remove from oven, top with sliced avocados and drizzle with balsamic syrup. Serve immediately.