Popular for decades, Green Goddess Sauce is garlicky with just a touch of anchovy that is freshened with fresh herbs. This plus trendy oven-roasted tomato, crisp peanutty chicken breasts and slices of perfectly ripe avocado makes a sandwich divine! This remarkable combo can also be served without a bun. (Tip follows).

Oven-Roasted Tomatoes
3 to 4 large plum tomatoes
1 tbsp (15 mL) olive oil
1 clove garlic, minced
1 tsp (5 mL) very finely chopped fresh thyme
Salt and freshly ground pepper

Green Goddess Sauce
¼ cup (50 mL) mayonnaise
¼ cup (50 mL) sour cream
½ tsp (2 mL) lemon zest
1 tsp (5 mL) anchovy paste
1/8 tsp (0.5 mL) freshly ground black pepper
1/3 cup (75 mL) finely chopped fresh parsley
¼ cup (50 mL) finely snipped chives or green onion

4 small-to-medium skinless, boneless chicken breasts
¾ cup (175 mL) salted roasted blanched peanuts
1½ cups (375 mL) fine fresh bread crumbs
2 tbsp (25 mL) finely chopped fresh parsley
¼ cup (50 mL) flour
1 egg, lightly beaten
3 to 4 tbsp (45 to 60 mL) peanut oil
2 ripe but firm avocados
4 rolls such as whole-grain ciabata or Kaiser or short-sub
4 leaves lettuce
¼ tsp (1 mL) salt
Grindings of black pepper

1. Adjust oven rack to above centre; preheat oven to 475°F (240°C).

2. Cut tomatoes crosswise into ½-inch (1-cm) slices. Lay in a single layer on parchment-paper-covered baking sheet or one coated with nonstick spray. Mix olive oil with garlic and thyme. Drizzle over tomatoes; lightly season with salt and pepper. Roast for 20 to 25 minutes or until tomatoes are slightly browned. Cool on a rack. (If making ahead, store in a covered container and refrigerate for up to several days.)

3. To make sauce, stir mayonnaise with sour cream in a small bowl. Stir in lemon zest, anchovy, salt and pepper until well-mixed. Then stir in parsley and chives. (Cover and refrigerate for up to 2 days.)

4. Place chicken breasts between 2 sheets of plastic wrap. Using flat side of a meat pounder, flatten to ½-inch (1-cm) thick or slightly less. Finely chop peanuts by pulsing a few times in a food processor. Combine peanuts, bread crumbs and parsley on a shallow plate. Season flour with salt and pepper on another plate; and on a third plate pour egg. Lightly coat chicken with flour; then dip into egg. Finally place in crumb mixture, firmly patting so crumbs adhere. (If making ahead, promptly cover and refrigerate chicken for up to half a day.) Discard remaining crumbs, flour and egg.

5. When ready to serve, heat 2 tbsp (25 mL) oil in a large frying pan over medium heat. (Oil aids in browning and keeps nuts from burning, so don’t skimp!) Add chicken; reduce heat to medium-low. Slowly brown, adding more oil when turning. Cook for a total of 12 to 15 minutes or until cooked through and crusty on both sides. Drain briefly on a paper towel.

6. Meanwhile, slice avocados; open rolls horizontally. On bottom halves, layer lettuce with slices of avocado and roasted tomatoes. Top with a good dollop of Green Goddess Sauce. Add hot chicken; serve right away. (If any avocado remains, mash in bottom of a serving bowl; stir in any remaining Green Goddess Sauce. Pass as a dip for crudités such as radishes, baby carrots and snow peas.)

Makes 4 hearty sandwiches

Tip: For an elegant entrée, omit bun and arrange tomatoes on warmed serving plate. Top with avocado slices and hot chicken; spoon sauce overtop. Serve with mashed potatoes or creamy polenta and a vegetable such as green beans.