Chicken Avocado Melt Sandwich

This succulent chicken avocado melt sandwich combines tender sliced chicken with creamy avocado and melted cheese between crispy grilled bread. I've perfected this recipe over years of weekend lunches, and it's become my go-to when I want something that feels indulgent but comes together quickly.

This sandwich first came about when I was trying to use up leftover grilled chicken. What started as a simple lunch solution has evolved into one of my family's most requested meals, especially during busy weeknights when we need something substantial but don't have hours to cook.

Ingredients

• Boneless skinless chicken breasts: perfectly portioned and easy to cook evenly for the sandwich base
• Salt and pepper: the essential seasonings that enhance the chicken's natural flavors
• Olive oil: helps achieve that golden sear on the chicken while adding a subtle fruity note
• Avocado: brings creamy richness and healthy fats that make this sandwich extra satisfying
• Cheese slices: choose Swiss for nutty sweetness, cheddar for sharpness, or provolone for mild creaminess
• Bread: sourdough offers tanginess, ciabatta provides chewiness, or use your personal favorite
• Mayonnaise: creates a moisture barrier that prevents soggy bread while adding richness
• Dijon mustard: adds a sophisticated tang that cuts through the richness of the other ingredients
• Red onion: provides a sharp bite and beautiful color contrast against the other ingredients
• Tomato: contributes juicy freshness and slight acidity to balance the rich elements
• Butter or olive oil: for achieving that perfect golden exterior when grilling the sandwich

Step-by-Step Instructions

Prepare the Chicken:

Season chicken breasts generously with salt and pepper on both sides to ensure flavor in every bite. Heat olive oil in a skillet until it shimmers but doesn't smoke, indicating the perfect temperature. Cook chicken for 6-7 minutes on each side until the internal temperature reaches 165°F and the exterior develops a beautiful golden crust. Let the chicken rest for at least 5 minutes before slicing to allow juices to redistribute, resulting in moist meat.

Prepare the Avocado and Cheese:

Select a ripe avocado that yields slightly to gentle pressure. Slice it into even pieces about 1/4 inch thick for ideal distribution throughout the sandwich. Arrange your cheese slices nearby so they're ready for assembly. For extra flavor, consider using a combination of cheeses rather than just one variety.

Prepare the Bread:

Choose bread slices that are relatively even in thickness. Spread a thin but thorough layer of mayonnaise on one side of each slice, followed by a light layer of Dijon mustard. The mayo not only adds flavor but creates a barrier that prevents the bread from becoming soggy from the other ingredients.

Assemble the Sandwiches:

On the mayo mustard side of two bread slices, begin layering with sliced chicken, distributing it evenly to ensure every bite contains protein. Next, arrange avocado slices in a single layer, followed by cheese slices. Add a few thin slices of red onion and tomato, being careful not to overfill. Top with the remaining bread slices, condiment side facing inward.

Grill the Sandwiches:

Heat a skillet over medium heat until warm but not smoking hot. Add a small amount of butter or olive oil and swirl to coat the surface. Place assembled sandwiches in the pan and cook for 3-4 minutes until the bottom is golden brown. Press gently with a spatula to compact ingredients and help the cheese melt. Flip carefully and cook the second side until equally golden and the cheese has fully melted.

Serve:

Remove sandwiches from heat and allow them to rest for about a minute, which helps the layers set. Slice diagonally for the most appealing presentation and serve immediately while still warm and the cheese is gooey.

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The avocado is truly the star ingredient here. I discovered its magical properties in this sandwich one summer when my garden tomatoes were particularly juicy. The creamy avocado balanced the acidity perfectly, and now I can't imagine making this sandwich without it. My son, who normally picks around avocados, devours these sandwiches without hesitation.

Make-Ahead Tips

This sandwich works beautifully as a make-ahead meal. You can cook the chicken and slice all ingredients the day before, storing them separately in airtight containers. When ready to eat, simply assemble and grill the sandwiches. The mayo barrier helps keep the bread from getting soggy, even when prepared a few hours in advance for picnics or packed lunches.

Perfect Pairings

This hearty sandwich pairs wonderfully with lighter sides to balance the meal. A simple green salad dressed with lemon vinaigrette provides a refreshing contrast to the rich sandwich. For a more substantial meal, homemade sweet potato fries or a cup of roasted red pepper soup make excellent companions. In summer months, fresh fruit or a light cucumber salad completes the meal perfectly.

Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. Leftover rotisserie chicken works beautifully in place of freshly cooked chicken breasts, saving significant time. For a vegetarian version, substitute thick slices of grilled portobello mushrooms or extra avocado. If you're avoiding dairy, vegan cheese alternatives melt surprisingly well, or you can omit the cheese and add a flavorful spread like pesto or hummus for added richness.

Recipe FAQs

→ What kind of bread works best for this sandwich?

Sourdough, ciabatta, or any sturdy bread that can hold up to grilling works wonderfully. The key is choosing bread that will become crispy on the outside while maintaining its structure with the fillings.

→ Can I prepare the chicken in advance?

Yes! You can cook the chicken breasts up to two days ahead and store them in the refrigerator. Slice them just before assembling your sandwich for the freshest result.

→ How do I keep my avocado from browning?

Slice the avocado just before assembling the sandwich. If you need to prepare it ahead, sprinkle with a little lemon juice to help prevent browning.

→ What cheeses work best for melting in this sandwich?

Swiss, cheddar, provolone, and monterey jack all melt beautifully. For extra flavor, consider combining two different cheeses.

→ How can I make this sandwich lighter?

Use light mayonnaise, grill with cooking spray instead of butter, and opt for a lighter cheese like part-skim mozzarella. You could also use a whole grain bread for added fiber.

→ Can I add other vegetables to this sandwich?

Absolutely! Spinach, arugula, roasted red peppers, or cucumber slices would all be delicious additions that complement the existing flavors.