Chicken Avocado Melt Sandwich (Print)
Juicy chicken, creamy avocado, and melted cheese on toasted sourdough bread.
# What You Need:
→ Chicken
01 - 2 cups cooked chicken breast, shredded or sliced
→ Avocado
02 - 2 ripe avocados, peeled, pitted, and sliced
→ Cheese
03 - 4 slices provolone or Swiss cheese
→ Bread
04 - 8 slices sourdough or whole grain bread
→ Vegetables & Condiments
05 - 1 small tomato, thinly sliced
06 - 2 tablespoons mayonnaise
07 - 1 tablespoon Dijon mustard
08 - 1 tablespoon fresh lemon juice
09 - 1 tablespoon fresh cilantro or parsley, chopped (optional)
10 - Salt and freshly ground black pepper, to taste
→ For Grilling
11 - 2 tablespoons unsalted butter, softened
# How To Make It:
01 - In a small bowl, mash one avocado with lemon juice, mayonnaise, Dijon mustard, salt, and pepper until smooth and well combined.
02 - Spread the prepared avocado mixture evenly on 4 bread slices, ensuring complete coverage to the edges.
03 - Layer the shredded chicken, tomato slices, remaining sliced avocado, and cheese on top of the avocado spread. Sprinkle with fresh cilantro or parsley if desired.
04 - Top each sandwich with the remaining bread slices to form complete sandwiches.
05 - Lightly butter the outside of each sandwich on both sides, ensuring even coverage for golden grilling.
06 - Heat a large skillet or griddle over medium heat. Grill the sandwiches for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and crispy with the cheese fully melted.
07 - Slice each sandwich in half diagonally and serve immediately while warm and crispy.
# Expert Tips:
01 -
- The way the melted cheese binds everything together makes each bite incredibly satisfying
- You can prep everything in under 15 minutes, perfect for those nights when cooking feels like too much
02 -
- Low and slow heat wins the race here, high heat burns the bread before the cheese melts
- Letting the sandwiches rest for a minute after grilling helps the cheese set slightly so it doesn't all slide out when you cut them
03 -
- Room temperature cheese melts faster and more evenly than cold cheese straight from the fridge
- If your bread starts burning before the cheese melts, reduce the heat and cover the pan for 30 seconds