Ingredients:       9 chicken thigh fillets (about 1kg)     1/2 cup (125ml) barbecue sauce     1/3 cup (80ml( tomato sauce     2 teaspoons Worcestershire sauce     3 teaspoons Tabasco sauce     2 teaspoons seasoned pepper     3 medium sized (600g) red capsicum     12 thick slices white bread, toasted     2 cups (100g) firmly pressed watercress


    2 medium sized (500g) avocados
    1 tablespoon lemon/lime juice
    2 teaspoons Tabasco sauce
    1 tablespoon finely chopped fresh parsley
    Chilli onion:
    30g butter
    1 tablespoon olive oil
    2 medium size (340g) red Spanish onions,
    Finely sliced
    1 teaspoon brown sugar
    1 teaspoon chopped fresh thyme
    1 medium fresh red chilli, finely chopped
How to do:

   Combine chicken, sauces and seasoned
    Pepper in bowl, mix well. Cover and
    Refrigerate over night.
    Quarter red capsicums, remove seeds
    And membranes.
    Grill capsicums, skin side up, until skin
    Blisters and blackens, peal away skin.
    Drain chicken from marinade,
    Discard marinade.

    Add chicken in batches to heated greased
    Griddle pan (or grill on BBQ), cook until
    Browned on both sides and tender.
    Slice chicken, cover and keep warm.
    Add capsicums to pan, heat them through.
    Spread 6 of the bread slices with guacamole,
    Top with the watercress, chicken, capsicums,
    Chilli onion, then remaining bread slices.

    Process all ingredients until smooth paste.
    Chilli onion:
    Heat butter and oil in pan, add onions, cook,
    Stirring, until onions are soft. Stir in
    Remaining ingredients, cook, stirring, about
    10 minutes or until onions are lightly browned.

    Serve immediately. This makes 6 sandwiches,
    Always 2 spare ones for the hungry.


    As BBQ sauce use your favorite one.
    I use a 50:50 mix of spicy chilli sauce and
    Sweeter honey sauce.