Chicken Avocado Melt Sandwich (Printer-friendly)

Tender chicken and creamy avocado with melted cheese between toasted sourdough bread for a warm, satisfying meal.

# What You’ll 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

→ 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

# How to Make It:

01 - Combine mayonnaise and Dijon mustard in a small bowl, mixing until smooth and evenly blended.
02 - Lay out all bread slices and spread the mayo-mustard mixture evenly on one side of each slice.
03 - On four bread slices (spread-side up), layer cooked chicken, avocado slices, tomato slices, red onion if desired, and cheese slices. Season generously with salt and freshly ground black pepper.
04 - Top each assembled sandwich with a remaining bread slice, spread-side down, pressing gently to adhere the layers together.
05 - Place a large skillet or grill pan over medium heat. Add 1 tablespoon of unsalted butter and allow it to melt completely, coating the pan surface.
06 - Transfer sandwiches to the hot pan, working in batches if necessary. Press lightly with a spatula and cook for 3 to 4 minutes per side, adding additional butter as needed, until bread achieves golden brown color and cheese melts completely.
07 - Remove sandwiches from pan and let rest for 1 minute before slicing diagonally. Serve warm while cheese remains melted and gooey.

# Expert Tips:

01 -
  • The mayo mustard mixture creates this golden crust that locks in all the melty goodness
  • Ready in under 30 minutes but tastes like something from a fancy deli counter
  • Perfect for using up leftover chicken or that rotisserie bird you grabbed on impulse
02 -
  • Medium heat is your friend here, high heat burns the bread before the cheese melts
  • Do not overcrowd the pan or you will steam the sandwiches instead of grilling them
  • A good spatula makes all the difference when flipping, you want one thin enough to slide under easily
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and creates the most even crust
  • Place a lightweight pan or pot on top of the sandwiches while cooking for that pressed panini effect

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