Chicken Avocado Melt Sandwich

This hearty Chicken Avocado Melt Sandwich has become my midweek lunch savior when I need something satisfying but don't have hours to spend in the kitchen. The combination of juicy chicken, creamy avocado, and melted cheese creates a gourmet sandwich experience that feels indulgent without requiring professional cooking skills.

This sandwich has saved countless lunch emergencies in my house. I first created it when trying to use up leftover grilled chicken, and it's since become the most requested meal when friends come over for casual lunches.

Ingredients

• Boneless skinless chicken breasts: fresh or previously cooked chicken works beautifully
• Salt and pepper: essential for bringing out the chicken's natural flavors
• Olive oil: helps create a golden crust on the chicken
• Avocado: choose ones that yield slightly to gentle pressure for perfect ripeness
• Cheese slices: I prefer Swiss for its nutty flavor and excellent melting quality
• Bread: sourdough adds tang while ciabatta offers perfect texture for grilling
• Mayonnaise: creates an incredible golden crust when grilled
• Dijon mustard: adds a sophisticated tang that balances the richness
• Red onion: look for firm onions with tight, shiny skin for the best flavor
• Tomato: choose ripe but firm tomatoes to prevent soggy sandwiches
• Butter or olive oil: for achieving that irresistible golden crust

Step-by-Step Instructions

Prepare the Chicken:

Season chicken breasts generously with salt and pepper on both sides. Heat olive oil in a skillet over medium high heat until shimmering but not smoking. Carefully place the seasoned chicken breasts in the pan, allowing them to cook undisturbed for 6 7 minutes until a golden crust forms. Flip once and cook another 6 7 minutes until the internal temperature reaches 165°F. Let the chicken rest on a cutting board for at least 5 minutes before slicing thinly against the grain.

Prepare the Avocado and Cheese:

Halve the avocado and remove the pit. Carefully slice the flesh while still in the skin, then scoop out with a spoon. Prepare your cheese slices, ensuring they're roughly the same size as your bread for optimal coverage.

Prepare the Bread:

Spread a thin but thorough layer of mayonnaise on the outside of each bread slice this creates an incredible golden crust when grilled. On the inside surfaces, spread a light layer of Dijon mustard to add tang and complexity.

Assemble the Sandwiches:

On two bread slices, arrange the thinly sliced chicken in an even layer, slightly overlapping each piece. Top with sliced avocado, distributing evenly across the chicken. Layer cheese slices next, followed by a few thin slices of red onion and tomato. Complete each sandwich with the remaining bread slices, ensuring the mayonnaise coated sides face outward.

Grill the Sandwiches:

Heat a skillet over medium heat until warm. Add a small amount of butter or olive oil and swirl to coat the pan evenly. Place your assembled sandwiches in the pan, pressing gently with a spatula to ensure good contact. Cook for 3 4 minutes until the bottom is golden brown and crispy. Carefully flip and cook the second side for another 3 4 minutes until equally golden and the cheese has melted completely.

Serve:

Remove sandwiches from the heat and let rest for one minute to allow the fillings to set. Slice diagonally through the middle with a sharp knife for the most satisfying presentation. Serve immediately while still warm and gooey.

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The Dijon mustard is my secret weapon in this recipe. I discovered its importance accidentally when I ran out of regular mustard one day, and now I won't make these sandwiches any other way. The subtle heat and complexity it adds perfectly balances the richness of the cheese and avocado.

Make-Ahead Options

While these sandwiches are best enjoyed fresh, you can prepare components ahead of time to streamline the process. Cook and slice the chicken a day in advance, storing it in an airtight container in the refrigerator. When you're ready to assemble, simply bring the chicken to room temperature before building your sandwich. This preparation method has saved me countless times when hosting impromptu gatherings.

Perfect Pairings

This sandwich shines on its own, but pairing it with the right side elevates the entire meal. A light arugula salad dressed with lemon and olive oil provides a peppery contrast to the rich sandwich. For something more substantial, crispy sweet potato fries or a cup of roasted tomato soup make excellent companions. During summer months, I love serving these sandwiches with a simple cucumber and dill salad for a refreshing counterpoint.

Customization Ideas

The beauty of this sandwich lies in its adaptability. For a Southwest twist, add a few slices of pickled jalapeño and substitute pepper jack cheese. Looking for something more Mediterranean? Try adding roasted red peppers and substituting feta for a portion of the melting cheese. Bacon lovers can add a few crispy strips for extra texture and flavor. My family particularly enjoys adding a handful of fresh basil leaves during summer when our garden is overflowing.

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Frequently Asked Questions

→ What type of bread is best for this sandwich?

Sourdough, ciabatta, or any hearty bread with a good crust works well to hold the ingredients together.

→ Can I use a different type of cheese?

Yes! Swiss, cheddar, provolone, or any melting cheese of your choice will taste great.

→ How can I make this healthier?

Try using whole grain bread, light mayonnaise, and less cheese to reduce calories while keeping it delicious.

→ Can I prepare this sandwich ahead of time?

While it’s best served fresh, you can prepare the chicken and slice the toppings ahead of time, then assemble and grill when ready.

→ What can I serve with this sandwich?

Pair it with a fresh salad, coleslaw, or a warm bowl of soup for a complete meal.