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CHICKEN AVOCADO MELT SANDWICH centered hero view, clean and uncluttered
Yesica Andrews

Chicken Avocado Melt Sandwich: Delicious and Easy Recipe

This Chicken Avocado Melt Sandwich is a delicious and easy recipe perfect for brunch or lunch. Featuring tender chicken, creamy avocado, and melted cheese, this sandwich is a satisfying combination that you will love. Whether you're craving a Chicken Avocado Melt or a classic Avocado Chicken Sandwich, this recipe delivers on flavor and convenience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 Servings
Calories: 512
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 avocado sliced
  • 4 slices of your favorite cheese (Swiss, cheddar, or provolone)
  • 4 slices of bread (sourdough, ciabatta, or your choice)
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 small red onion thinly sliced
  • 1 tomato sliced
  • Butter or olive oil for grilling the sandwiches

Method
 

  1. Season the chicken breasts with salt and pepper on both sides.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Cook chicken breasts for 6-7 minutes on each side until fully cooked.
  4. Remove chicken and let rest before slicing thinly.
  5. Slice the avocado and prepare the cheese slices.
  6. Spread mayonnaise and Dijon mustard on each slice of bread.
  7. Assemble sandwiches by layering sliced chicken, avocado, cheese, red onion, and tomato on two bread slices.
  8. Top sandwiches with remaining bread slices, mayo side down.
  9. Heat a skillet or grill pan over medium heat and add butter or olive oil.
  10. Grill sandwiches for 3-4 minutes per side until bread is golden and cheese melts, pressing gently with a spatula.
  11. Remove sandwiches and let cool for a minute before slicing in half.
  12. Serve warm.

Notes

  • For extra flavor, try adding a pinch of smoked paprika to the chicken seasoning or use a mix of cheeses. Store leftovers wrapped tightly in the fridge for up to 2 days and reheat in a skillet for best results.