Chicken Avocado Melt Sandwich

If you want a serious upgrade from your usual sandwich routine this Chicken Avocado Melt Sandwich is the answer. Between juicy chicken tender avocado creamy cheese and just the right touch of tangy mustard every bite delivers on comfort and flavor. I often turn to this recipe when I want something easy yet totally satisfying for lunch or dinner.

I still remember the first rainy Saturday I made this I had only a few ingredients in the fridge but this sandwich felt like a treat My family always requests extras now and it has become a lunch favorite before weekend hikes

Ingredients

• Boneless skinless chicken breasts: These provide lean protein and stay juicy when cooked right Always look for fresh chicken without added solutions
• Salt and pepper: The absolute basics for seasoning and enhancing flavor
• Olive oil: Helps the chicken cook evenly and adds subtle richness Go for cold pressed olive oil if you can
• Avocado: Use ripe avocados for the creamiest texture The flesh should give slightly to gentle pressure when squeezed
• Your favorite cheese: Swiss cheddar or provolone all melt beautifully and bring unique flavors Opt for slices from the deli counter for the best melt
• Bread: Sourdough ciabatta or any hearty sandwich bread will hold up to the filling Look for bread with a nice crust and soft inside
• Mayonnaise: Gives moisture and a gentle tang to balance the flavors Choose a good quality mayo for richness
• Dijon mustard: Adds a sharp bright note Go for authentic Dijon if available
• Red onion: Thinly sliced for a bit of crunch and mild bite Choose a small fresh onion for best flavor and texture
• Tomato: Sliced for juiciness and fresh flavor Go with ripe but firm tomatoes to avoid soggy bread
• Butter or olive oil for grilling: This gives a golden crust and enhances flavor Use real butter or high quality olive oil for the tastiest result

Step-by-Step Instructions

Prepare the Chicken:

Pat the chicken breasts dry and season both sides with salt and pepper so they are fully coated This balances the flavor of every bite Heat olive oil in a skillet over medium high until shimmering then cook the chicken breasts for about six to seven minutes per side Keep the heat steady and do not move the chicken too much to allow for even browning Test for doneness by slicing into the thickest part making sure there is no pink left Let the chicken rest for a few minutes before cutting thin slices so all the juices stay locked in

Prepare the Avocado and Cheese:

Slice avocado into even pieces ideally a little thicker than you would for toast so they do not slip out of the sandwich Lay out cheese slices so they are ready to melt quickly during assembly Cheddar is my go to for sharp flavor but Swiss gives a milder melt

Prepare the Bread:

Spread a thin even layer of mayonnaise and Dijon mustard on one side of each bread slice making sure to go to the edges for flavor in every bite

Assemble the Sandwiches:

Choose two bread slices as your base and layer on sliced chicken first followed by avocado slices and a generous layer of cheese Add a few rings of red onion and a couple of tomato slices to each sandwich Arrange so every bite gets a little bit of everything Top with another bread slice mayo side down so you are ready to grill

Grill the Sandwiches:

Heat a skillet or grill pan over medium Then add butter or olive oil swirling to coat the pan when melted Place assembled sandwiches into the hot pan and cook for three to four minutes per side Press gently with a spatula while cooking to help the cheese melt evenly across all the filling Check for a deep golden crust on the bread before flipping Only flip once to avoid losing filling

Serve:

Remove sandwiches and let them cool one minute before slicing cleanly in half Serve immediately while cheese is gooey and bread is crisp

Save

I absolutely love how the avocado makes these sandwiches feel special Avocado was always a splurge growing up so every time I add it to a sandwich it feels a bit like treating myself My kids love mashing a little extra into their halves for good measure

Storage Tips

These sandwiches taste best freshly made but leftovers can keep in an airtight container in the fridge for up to one day If you want to reheat use a toaster oven or place on a rack in a hot oven until the bread is crisp and cheese is melted Skip the microwave unless you like softer bread

Ingredient Substitutions

If you are out of chicken rotisserie chicken or turkey breast slices work really well No avocado Try thin slices of roasted red pepper or a spoonful of pesto sauce for richness You can also use your favorite gluten free bread or dairy free cheese to fit any dietary need

Serving Suggestions

Pair this sandwich with a cup of tomato soup or a crisp green salad for a full meal Crunchy pickles or kettle chips on the side add an extra layer of texture I often serve these open faced for brunch with a runny egg on top for extra decadence

Cultural Note

Melty chicken sandwiches have roots in both classic American diners and California style cafes The creamy avocado gives this a west coast vibe while the melty cheese keeps it firmly in comfort food territory

Recipe FAQs

→ What kind of bread works best?

Sourdough and ciabatta both hold up well to the filling and deliver a sturdy, crisp exterior after grilling.

→ Which cheese varieties can I use?

Swiss, cheddar, or provolone melt beautifully and pair with both the chicken and avocado for a tasty finish.

→ How can I keep the bread from getting soggy?

Applying a light layer of mayo and mustard acts as a barrier, while grilling helps maintain crispness.

→ What's the best way to reheat leftovers?

Use a toaster oven or regular oven to return the bread’s texture and ensure the cheese melts again evenly.

→ Can I add more vegetables?

Crisp lettuce, roasted peppers, or spinach all make flavorful additions to the classic combination here.

→ Is there a substitute for mayonnaise?

Try Greek yogurt or a favorite creamy dressing for a lighter or tangier sandwich base.