Ingredients
60g Ashgrove Wineglass Bay Vintage Cheddar
60g Ashgrove Eaglehawk Neck Heavenly Havarti
1 chicken breast
¼ cup Kewpie mayonnaise
1 tsp Sriracha
1 tbsp chives, chopped
½ avocado, roughly mashed
2 knobs Ashgrove Farmhouse Butter
2 thick slices of sourdough bread

Method
1. Poach chicken in boiling water for 15 minutes. Remove from the heat and allow to cool for 15 minutes. Dice chicken.

2. Grate Havarti and Vintage Cheddar into a bowl. Add Kewpie mayonnaise, half diced chicken breast, Sriracha and chives.

3. Spread avocado onto a slice of sourdough bread and top with chicken and cheese mixture. Put other slice of sourdough on top to make a sandwich.

4. Sprinkle with olive oil and cook in a frypan for 10 minutes (minutes each side), and finish off in 180°C oven for 5 minutes and serve.