Go Back

Chicken Avocado Melt Sandwich

Chicken avocado melt sandwiches with juicy shredded chicken and creamy mashed avocado, piled under pepper jack cheese and grilled until the center melts. Expect a crisp, golden exterior with a stretchy cheese pull in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 2 servings
Course: Lunch
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Sandwich
  • 4 slices sourdough bread
  • 2 cup shredded cooked chicken Use leftover or rotisserie chicken, shredded.
  • 1 avocado Mashed.
  • 1 cup shredded pepper jack cheese
  • 2 tbsp mayonnaise
  • 2 tbsp butter Softened for spreading.

Equipment

  • 1 cast iron skillet

Method
 

Mix and assemble
  1. Stir the shredded cooked chicken with mayonnaise in a bowl until evenly combined and coated.
  2. Spread the mashed avocado evenly over two slices of the sourdough bread, covering to the edges for better coverage.
  3. Top with the chicken mixture, then add a generous layer of shredded pepper jack cheese over the chicken.
  4. Close the sandwiches with the remaining sourdough bread slices, avocado-side down to help seal the filling.
Grill the melts
  1. Heat a cast iron skillet over medium heat and butter the outsides of the sandwiches.
  2. Place the sandwiches in the skillet and grill for 3 to 4 minutes per side, until golden and the cheese is fully melted; press down gently with a spatula during grilling to help the cheese melt evenly through the center.

Notes

Pro tip: press down gently with a spatula while grilling so the cheese melts through the center instead of staying only at the edges. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium-low until warmed through. Freezing is not recommended because the bread texture can get soggy and the avocado filling may weep. For a lighter version, use reduced-fat pepper jack and light mayonnaise.