Chicken Avocado Melt Sandwich (Print View)

Warm shredded chicken, creamy avocado, and melted cheese on grilled sourdough bread.

# Ingredient List:

→ Chicken & Proteins

01 - 2 cups cooked chicken breast, shredded or sliced

→ Vegetables & Fruits

02 - 2 ripe avocados, peeled, pitted, and sliced
03 - 1 small tomato, thinly sliced

→ Dairy

04 - 4 slices provolone or Swiss cheese
05 - 2 tablespoons unsalted butter, softened

→ Bread & Bakery

06 - 8 slices sourdough or whole grain bread

→ Condiments & Seasonings

07 - 2 tablespoons mayonnaise
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon fresh lemon juice
10 - 1 tablespoon fresh cilantro or parsley, chopped
11 - Salt and freshly ground black pepper, to taste

# How to Make:

01 - In a small bowl, mash one avocado with lemon juice, mayonnaise, Dijon mustard, salt, and pepper until smooth and creamy.
02 - Spread the prepared avocado mixture evenly on 4 bread slices, ensuring complete coverage to the edges.
03 - Layer shredded chicken, tomato slices, remaining avocado slices, and cheese slices on top of the avocado spread. Sprinkle with cilantro or parsley if desired.
04 - Top with remaining bread slices to form 4 complete sandwiches, pressing gently to adhere layers.
05 - Butter the outside of each sandwich lightly on both sides, ensuring even coating for golden grilling.
06 - Heat a large skillet or griddle over medium heat. Grill sandwiches for 3-4 minutes per side, pressing gently with spatula, until bread is golden brown and cheese is thoroughly melted.
07 - Remove from heat, slice each sandwich diagonally in half, and serve immediately while warm.

# Expert Advice:

01 -
  • The combination of warm melted cheese and cool creamy avocado creates this incredible temperature contrast that keeps every bite interesting
  • It transforms basic leftover chicken into something that feels like a restaurant quality panini without requiring any fancy equipment
  • The whole thing comes together in under 30 minutes but tastes like you put way more thought and effort into it
02 -
  • Medium low heat is your friend here because high heat will burn the bread before the cheese has a chance to melt properly
  • Letting the sandwiches rest for about 2 minutes after grilling gives the cheese a moment to set so it does not all ooze out when you slice them
03 -
  • Weigh down the sandwich with a second heavy skillet or a bacon press while grilling for restaurant style results
  • Wrap the finished sandwiches in foil for 5 minutes if you need to keep them warm for a crowd

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