Chicken Avocado Melt Sandwich

A chicken avocado melt sandwich brings together juicy chicken tender avocado and gooey melted cheese all stuffed between crisp golden bread. This recipe is perfect when you want something comforting and satisfying that does not feel too heavy but delivers lots of fresh and savory flavors.

I first came up with this sandwich after having leftover grilled chicken and an avocado that was just at peak ripeness. Now it is a go to option anytime I am craving a hearty melt that still feels fresh and homemade.

Gather Your Ingredients

• Boneless skinless chicken breasts: Essential for lean tender protein Look for fresh well trimmed pieces that are not too thick for even cooking
• Salt and pepper: Basic seasonings help bring out the chicken’s flavor Use freshly ground pepper if available for extra brightness
• Olive oil: Adds richness to the chicken and toasts the bread nicely Choose extra virgin for better flavor
• Avocado: Offers creamy texture and mild flavor Pick slightly soft avocados without bruises that yield to gentle pressure
• Slices of your favorite cheese: Helps everything melt together well Swiss cheddar or provolone all work great Choose cheese slices that are moist and fragrant not dry or cracked
• Bread: Sourdough ciabatta or any hearty loaf Slices should be thick and sturdy so the sandwich holds together while melting
• Mayonnaise: Contributes richness and tang Select a quality mayo for a smooth texture and full flavor
• Dijon mustard: Adds zip and depth Look for a Dijon with a pleasant sharpness and creamy consistency
• Red onion: Brings crunch and a subtle bite Choose firm onions and slice them thinly for best texture
• Tomato: Gives juiciness and color Roma or beefsteak work well Use ripe tomatoes for sweet flavor and fewer seeds
• Butter or olive oil for grilling: Adds flavor and helps create that coveted golden exterior Use unsalted butter or a light flavored oil for best results

How to Make It

Prepare the Chicken:

Generously sprinkle salt and pepper over both sides of the chicken breasts Use your fingers to press the seasonings into the surface for even coverage

Cook the Chicken:

Set a skillet over medium-high heat and swirl in a bit of olive oil Lay the chicken breasts flat in the pan and cook without moving them for about six to seven minutes per side When the juices run clear and the center is no longer pink transfer the chicken to a plate Let it rest a few minutes for the juices to redistribute Slice it thinly for easier sandwich assembly

Prepare the Add Ins:

While the chicken is resting peel the avocado remove the pit and slice it lengthwise into even strips Prepare your cheese slices and keep them nearby Thinly slice the red onion and tomato for a fresher texture and brighter pop of color

Assemble the Sandwiches:

Spread mayonnaise on one slice of bread and Dijon mustard on the other for each pair of bread slices Start layering the bottom slice with your cooked chicken then avocado and cheese Top with a few red onion and tomato slices Place the remaining bread slice on top mayo side facing the inside so everything sticks together

Grill the Sandwiches:

Place a clean skillet or grill pan over medium heat Add a pat of butter or drizzle of olive oil Once it sizzles gently place your sandwiches in the pan Press them lightly with a spatula so the cheese melts evenly Toast each side for three to four minutes adjusting the heat if the bread darkens too quickly Flip gently until both sides are golden brown and the cheese is gooey

Serve:

Move the sandwiches out of the pan and let them rest briefly Slice each sandwich in half to showcase the layers Serve warm for the best texture and flavor

Melts like this are a family tradition on weekends There is always friendly debate over which cheese melts best but I am loyal to sharp cheddar for its big flavor paired with buttery avocado

Flavor Boosters

Let sandwiches cool completely before wrapping in foil and storing in the fridge They are best eaten within a day or two and reheat well in a dry skillet to regain crispness Avoid freezing the assembled sandwich as avocado does not thaw well

Serving Suggestions

Pair your melt with a small salad tossed in lemon vinaigrette Crisp dill pickles work well on the side too I sometimes serve with a handful of kettle chips or a bowl of tomato soup for full diner vibes

Creative Twists

Turkey breast or rotisserie chicken can replace chicken breast easily For a lighter version use Greek yogurt instead of mayonnaise Vegan cheese will work for a dairy free option If you have only regular mustard use that in a pinch

Every bite is creamy savory and just the right amount of crisp. Try this melt soon — it is destined to become a repeat favorite.

Common Questions About This Recipe

→ What type of cheese works best for a melt sandwich?

Swiss, cheddar, or provolone are excellent options for melt sandwiches, as they melt smoothly and pair well with chicken and avocado.

→ Can I use a different type of bread?

Absolutely, sourdough, ciabatta, or any sturdy artisan bread can provide the structure and flavor needed for grilling a melt sandwich.

→ Is it necessary to use mayonnaise and Dijon mustard?

The combination adds tang and creaminess, but you can adjust or substitute spreads based on personal preference—aioli or even pesto work well.

→ How do I ensure the chicken stays juicy?

Cook chicken breasts just until no longer pink and let them rest before slicing. Thinly sliced chicken also helps with even heating in the sandwich.

→ Should I grill the sandwich in butter or olive oil?

Either works—butter gives a richer flavor and golden crust, while olive oil is lighter and still crisps the bread nicely. Some use a mix for best results.