The ginger packs a double-edged spicy punch in this sandwich, as fresh pieces in the chicken-poaching liquid and in powdered form in the avocado spread. Mango adds its sweet-tart, cooling magic.

　　

Ingredients

2 slices challah or brioche (may substitute any soft sandwich bread)

　　2 cups water, plus more as needed

　　1 tablespoon kosher or coarse sea salt, plus more as needed

　　3-inch piece fresh ginger, peeled and finely chopped

　　1 small (about 4 ounces) boneless, skinless chicken breast half

　　1/2 teaspoon ground ginger

　　Juice of 1/2 lime

　　1/2 avocado, peeled and pitted

　　1 scallion, white and light-green parts, thinly sliced

　　Freshly ground black pepper

　　1/4 to 1/2 mango, peeled and cut into 1/2-inch slices (about 1/2 cup)

　　

Step 1

Preheat the oven broiler with the broiler rack set 4 to 5 inches from the flame or element. Toast the bread on one side only, 1 to 2 minutes, until deep golden brown, being careful not to burn it. Transfer it to a plate.

　　

Step 2

Combine the water, salt, and ginger in a 1-quart saucepan over medium-high heat. Bring to a boil and add the chicken, making sure it is completely submerged; add more water, if necessary. When the water returns to a boil, turn off the heat. Cover and let the chicken sit for 20 minutes or until no trace of pink remains in the center. Remove and let cool.

　　

Step 3

While the chicken is cooling, combine the ground ginger and lime juice; stir until the spice has dissolved. Add the avocado and mash it with a fork; stir in the scallion and add salt and pepper to taste. Mix well.

　　

Step 4

Cut the chicken lengthwise into 1/2-inch slices and season it lightly with salt.

　　

Step 5

To assemble the sandwich, spread the avocado-ginger mixture onto the toasted side of one piece of bread. Layer the chicken slices on top, then the mango slices. Top with the other piece of bread, toasted side facing inward. Cut in half, and eat.

　　Cooks' Note

　　If you can find only larger chicken breast halves, poach one that weighs up to 8 ounces (slice it in half horizontally before poaching), use half for this recipe, and save half for another use within a couple of days.

　　Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan. Text copyright © 2011 by Joe Yonan; photographs copyright © 2011 by Ed Anderson. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Joe Yonan is the food and travel editor at the Washington Post, where he writes the award-winning "Cooking for One" column. Joe's work also earned the Post the 2009 and 2010 James Beard Foundation's award for best food section. He is the former travel editor at the Boston Globe. Visit www.joeyonan.com.