Chicken Avocado Melt Sandwich (Printable Format)
Tender chicken, creamy avocado, and melted cheese on golden toasted bread for a hearty, satisfying meal.
# What You Need:
→ Poultry
01 - 2 cups cooked chicken breast, shredded or sliced
→ Vegetables & Fruit
02 - 1 large ripe avocado, sliced
03 - 1 medium tomato, sliced
04 - 1/4 small red onion, thinly sliced (optional)
→ Dairy
05 - 4 slices cheddar, Monterey Jack, or Swiss cheese
→ Bread
06 - 8 slices sourdough, country bread, or sandwich bread
→ Condiments
07 - 2 tablespoons mayonnaise
08 - 1 tablespoon Dijon mustard
→ Seasonings
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - 2 tablespoons unsalted butter (for toasting)
# How-To Steps:
01 - Whisk together mayonnaise and Dijon mustard in a small bowl until thoroughly combined.
02 - Lay out all bread slices and spread the mayo-mustard mixture evenly on one side of each piece.
03 - Layer chicken, avocado slices, tomato, red onion if desired, and cheese slices onto half the bread pieces. Season generously with salt and pepper, then top with remaining bread slices, spread-side down.
04 - Place a large skillet or grill pan over medium heat. Add 1 tablespoon butter and allow to melt and coat the pan surface.
05 - Arrange sandwiches in the pan, cooking in batches if necessary. Press gently with spatula and cook for 3-4 minutes per side until bread achieves golden brown color and cheese melts completely. Add additional butter as needed between batches.
06 - Transfer sandwiches to a cutting board and let rest for 1 minute. Slice diagonally and serve immediately while warm.
# Expert Suggestions:
01 -
- It transforms plain leftovers into something that feels like a treat from a deli
- The combination of warm melty cheese and cool creamy avocado hits every craving
02 -
- Low and slow heat prevents burning while letting the cheese melt properly
- Avocado browns quickly, slice it right before assembling or toss with lime juice
03 -
- Buttering the outside bread instead of the pan gives more even coverage
- Covering the pan with a lid for the last minute helps melt stubborn cheese