Come on in, I made you a melty sandwich
The first time I threw together this Chicken Avocado Melt Sandwich, it was after a long Tuesday, the kind where your keys hide in your own pocket and the avocado plays hard to get. I was starving, slightly frazzled, and only half certain there was cheese in the fridge. There was. And there was leftover chicken from Sunday, which felt like winning a tiny lottery. I toasted, I smashed, I melted, and honestly I ate the first half standing at the counter. No regrets.
Also, quick confession. I once tried to make this while chatting on the phone and flipping a sandwich with a plastic spatula that had a mysterious bend. It survived. The sandwich did too, barely, and now I use a metal one like a proper grown up. Mostly.
Why I keep making this
I make this when I want something warm and comforting but do not want to fuss with three pans and a sink full of dishes. My family goes a bit wild for it because it is creamy and cheesy, but still fresh thanks to the avocado and a squeeze of lemon. And if you have rotisserie chicken, you are basically halfway there already. Sometimes the bread sticks a little and I grumble, but then that golden crust shows up and I remember why I keep doing it. Worth it.
(If you are wondering, yes, this is the sandwich I make when I have friends over and we are all pretending to be chill while the dog is eyeing the cheese. He always wins a crumb.)
What you will need, give or take
- Cooked chicken, shredded or chopped, about 2 cups or roughly 250 g. Rotisserie is perfect. I sometimes use canned chicken when I am in a hurry, just drain it well.
- Avocado, 1 large, ripe but not mushy. If you are new to testing ripeness, I like the simple guide here: California Avocados how to.
- Bread, 4 slices. Sourdough, country loaf, or good sandwich bread. My grandmother always insisted on her favorite brand, but honestly any sturdy version works fine.
- Cheese, enough to blanket both sandwiches. Cheddar or provolone are my usual, a good handful or 4 slices. Pepper Jack if you want a little kick.
- Mayo or softened butter, about 2 tablespoons total, for the outsides of the bread. I sometimes do half mayo, half butter because I like to live dangerously. The mayo trick is explained brilliantly here: Serious Eats mayo grilled cheese tip.
- Lemon or lime, 1 tablespoon juice, plus a little zest if you feel fancy.
- Red onion, very thinly sliced, a few rings. Optional, but I love the bite.
- Tomato, 4 to 6 slices, patted dry. Optional, see notes.
- Greens, a small handful of baby spinach or rocket. Totally optional.
- Salt and black pepper, to taste.
- A pinch of garlic powder or a tiny grated clove, if you like.
- Olive oil, 1 teaspoon, only if your pan runs dry.
Alright, let us cook this already
- Prep the avocado mash: In a small bowl, lightly smash the avocado with a fork. You want some chunks left. Add lemon juice, a pinch of salt, pepper, and the garlic powder. Taste. This is where I usually sneak a taste, then add a wee bit more salt.
- Season the chicken: If your chicken is plain, toss it with a pinch of salt, pepper, and a splash of lemon. If it is cold, give it a quick 20 seconds in the microwave so the melt happens faster. Not essential, just helps.
- Warm the pan: Heat a large skillet over medium or medium low. I know I said medium. Actually, I find it works better if the pan is just shy of medium so the bread does not rush ahead of the cheese.
- Assemble: Spread a thin layer of mayo or butter on one side of each bread slice. Flip two slices over and, on the dry side, spread the avocado mash. Pile chicken over the avocado, add onion slices, then cheese. Top with the other bread slices, mayo or butter side facing out.
- Griddle time: Slide the sandwiches into the skillet. Cook until the bottom turns golden and the cheese starts to go glossy, about 3 to 4 minutes. Do not worry if it looks a bit strange at this stage, it always does.
- Flip gently: Use a steady hand and a decent spatula. Cook the second side 3 to 4 more minutes, adjusting the heat if the bread browns too quickly. If the cheese is stubborn, cover the pan for 30 seconds. I learned that one the hard way.
- Optional tomato and greens: If using tomato and greens but you do not want them cooked, open the sandwich after melting and tuck them in. The warmth will soften them just enough.
- Rest and slice: Let the sandwiches sit on the board for one minute so everything settles. Slice as you like. Triangles feel more celebratory, for reasons unknown to science.
Side note I keep meaning to share. While this cooks, I usually put on a little radio because it makes the kitchen feel like a tiny cafe, and for no good reason that makes the cheese melt feel fancier.
Notes I wish someone told me sooner
- If your avocado is too soft, it can squish out. Leave a few chunky bits for grip, its less slippery.
- Tomatoes are juicy friends. Blot them with a paper towel so your bread stays crisp.
- Salt the avocado more than you think you need. Once the bread and cheese join in, the seasoning gets diluted.
- Cold cheese takes forever. Room temp slices melt nicer; I once rushed this step and regretted it because the bread got dark before the center went gooey.
- Safety check: If you are cooking chicken fresh for this, aim for a safe internal temp. Handy chart here: FoodSafety.gov temps.
Variations I have tried, with honesty
- Buffalo spin: Toss chicken with a tablespoon or two of buffalo sauce, add blue cheese crumbles. Very good with celery slivers inside. Messy in the best way.
- Pesto mood: Spread a thin layer of pesto under the avocado, use mozzarella and tomato slices. Tastes like summer had a sandwich.
- Bacon clubby version: Add two crispy bacon strips and a tomato slice. No one complains.
- Chipotle lime: Mix a teaspoon of chipotle sauce into the avocado, squeeze extra lime. Big flavor.
- One that did not work great: Fresh mozzarella waterlogged the bread. Beautiful idea, soggy reality. On second thought, a low moisture mozz is the move.
Equipment, plus scrappy workarounds
A heavy skillet is ideal. Cast iron if you have it, because the heat is steady and makes that gorgeous crust. If you do not have a skillet, no worries, use a sheet pan under the broiler, watch closely and flip once. I have also done a panini press and it works a treat, though I once said a press was essential and then made a brilliant one in a regular pan, so there you go.
How I store leftovers
Wrap cooled halves in foil and keep in the fridge up to 24 hours. Reheat in a skillet over low until warm and crisp again, or in a toaster oven for 6 to 8 minutes. Microwaves make it soft, but if that is all you have, do 20 second bursts and then a quick pan re crisp. Though honestly, in my house it never lasts more than a day.
Serving ideas we keep coming back to
- With tomato soup or a simple green salad. I like peppery rocket with lemon and olive oil.
- Pickles and kettle chips on the side because crunch plus melt is a happy marriage.
- Family tradition here: we always split one half and trade. It turns lunch into a tiny tasting menu, which sounds posh, but it is just fun.
Pro tips I learned the silly way
- I once pressed too hard with the spatula and everything slid out. Gentle pressure only.
- Rushing the preheat gave me pale bread and stubborn cheese. Give the pan a minute to warm properly.
- Forgot the lemon once and it tasted flat. The acid wakes up the avocado and chicken.
- Spreading mayo to the very edge is key. Any dry corner burns faster, ask me how I know.
- Butter burns quickly at higher heat. If your pan is running hot, switch to mayo on the outside or drop the heat.
FAQ from messages and kitchen chats
Can I use canned chicken Yes, absolutely. Just drain it well and season it a touch more. I add a splash of lemon to brighten it up.
What cheese works best I love sharp cheddar for flavor, provolone for melt, or a mix. Monterey Jack is super melty. Use what you have, mate.
How do I keep the avocado from browning Lemon or lime in the mash helps. If prepping ahead, press plastic wrap right onto the surface. It will still darken a little on the edges, which is fine for cooking.
Gluten free friendly Totally. Use gluten free bread you like, and watch the browning since some loaves toast quicker.
Dairy free option Skip cheese or use a meltable dairy free slice you enjoy. Brush the bread with olive oil instead of butter. It will still be lovely.
Can I make it in the oven Yep. Build the sandwiches, place on a sheet pan, bake at 200 C or 400 F for about 8 to 10 minutes, flipping once. Finish with a minute under the broiler if needed, but keep an eye on it.
What if my avocado is rock hard Wrap it with a banana for a day on the counter. If dinner is now, slice it thin instead of mashing and go for it, it will still be tasty. I have also used frozen avocado slices, straight form the freezer into the pan sandwich, and it worked better than expected.
Can I meal prep these Sort of. You can prep the chicken and onion, even pre slice the cheese and bread. Mash the avocado right before cooking. The cooked sandwich reheats, but fresh is best, I tend to think.
That is the whole story, more or less. Warm bread, creamy avocado, savory chicken, melty cheese. Simple kit, big payoff. If you make this Chicken Avocado Melt Sandwich, tell me how it went, and whether you are a triangle or rectangle slicer. Important research.
Ingredients
- 2 medium chicken breasts, boneless and skinless
- 1 ripe avocado, sliced
- 4 slices provolone or mozzarella cheese
- 8 slices whole grain bread
- 2 tablespoons mayonnaise
- 1 medium tomato, sliced
- 1 cup baby spinach leaves
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
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1Season the chicken breasts with salt and black pepper. Heat olive oil in a skillet over medium heat and cook the chicken for about 6-7 minutes per side, or until fully cooked. Let rest, then slice.
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2Toast the bread slices until golden. Spread mayonnaise on one side of each slice.
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3Layer sliced chicken, avocado, tomato slices, baby spinach, and cheese onto four of the bread slices.
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4Top each with another slice of bread, mayonnaise side down.
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5Place sandwiches back in the skillet, pressing lightly, and cook over medium-low heat for 2-3 minutes per side, until the cheese is melted and the bread is crisp. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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