Description

A quick and delicious sandwich featuring creamy avocado, sharp cheddar cheese, and seasoned chicken on thick sourdough bread, cooked to golden perfection in a skillet.

Ingredients

Scale

2 cups cooked, shredded chicken (rotisserie or grilled)
2 medium ripe avocados (Hass preferred)
1 cup sharp cheddar cheese, shredded
4 slices thick sourdough or ciabatta bread
1 large lime (juice and zest)
1/4 cup fresh cilantro, chopped
1 clove garlic, minced
1 teaspoon chili flakes
2 tablespoons mayonnaise
2 tablespoons butter, softened
Salt and pepper to taste

Instructions

In a medium bowl, scoop out avocado flesh. Add minced garlic, chopped cilantro, lime juice, lime zest, mayonnaise, and chili flakes. Mash with a fork until chunky. Season generously with salt and pepper. Set aside.
Toss shredded chicken with a pinch of salt, pepper, and a little extra lime juice to wake up the flavor.
On two slices of bread, spread the avocado mixture evenly, leaving a small border. On the other two slices, sprinkle the shredded cheddar cheese evenly.
Place the cheese-side slices on top of the avocado-side slices so the cheese faces up. Sprinkle the seasoned chicken over the cheese.
Flip the sandwich so the chicken is on the bottom. Spread a thin, even layer of softened butter on the top slice of bread.
Heat a large skillet or cast-iron pan over medium heat. Place the sandwich in the pan and cook for 3-4 minutes until the bottom is golden brown and crispy.
Carefully place the remaining two slices of bread on top, buttered-side up. Press down gently with a spatula.
Cook for another 3-4 minutes. Flip the sandwich carefully. Cook for 2-3 more minutes until the cheese is fully melted and the top bread is golden. If needed, cover with a lid for the last minute to trap steam.
Remove from pan and let rest for one minute. Slice in half diagonally and serve immediately.

Notes

Use thick, sturdy bread to prevent sogginess. Shred your own cheese for better melting. Do not rush the heat; medium heat ensures the bread crisps without burning before the cheese melts. Let the sandwich rest for one minute before cutting to allow the cheese to set.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Lunch
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 550
Sugar: 2
Sodium: 600
Fat: 35
Saturated Fat: 12
Carbohydrates: 30
Fiber: 8
Protein: 25

Keywords: chicken avocado melt, sandwich recipe, quick lunch, comfort food, sourdough sandwich, avocado toast alternative, easy dinner