I built an Avocado Melt Sandwich that hides a simple swap most cooks overlook.

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I never thought a quick sandwich could make me stop mid bite, but this Chicken Avocado Melt Sandwich does. The contrast of creamy avocado and melting cheese turns ordinary bread into something weirdly addictive.

I reach for it when dinner needs to be fast, or when I want something that feels like a treat without the fuss. It’s part Avocado Melt, part Sandwich With Chicken comfort, and somehow tastes like more effort than it took.

You’ll wonder what tiny trick makes it sing, and yeah I kinda love that it’s so easy you’ll probably make it again tomorrow.

Ingredients

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Crusty sourdough adds carbs and crunch, gives structure and soaks up avocado.
And shredded chicken packs lean protein, keeps you full and adds savory notes.
Creamy avocado brings healthy fats, fiber and a buttery mild, slightly sweet taste.
Melted cheese gives calcium, extra fat and gooey richness with salty tang.
Mayo adds creaminess and fat, can be light or full calorie, so pick.
Dijon mustard brings sharp, tangy bite and low calories, kind of brightens.
A squeeze of lemon adds acid, balances richness and gives fresh sour pop.

Ingredient Quantities

4 slices bread (sourdough or crusty white), enough for 2 sandwiches

8 ounces cooked chicken, shredded or chopped (rotisserie or leftover)

1 ripe avocado, mashed with a fork

4 slices cheese (cheddar, mozzarella or pepper jack)

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon fresh lemon juice

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 to 2 tablespoons butter for grilling

How to Make this

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1. If your chicken is cold, shred or chop it and warm it briefly in the microwave or a hot skillet for 20 to 30 seconds so the sandwich won’t cool down too fast later.

2. In a bowl stir together 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper until smooth.

3. In another bowl mash 1 ripe avocado with a fork leaving some little chunks, then mix the avocado into the mayo mixture; if the avocado is super ripe add a bit more lemon so it doesnt taste flat.

4. Fold the 8 ounces cooked chicken into the avocado-mayo mix, taste and tweak salt, pepper or lemon if needed.

5. Butter one side of each of the 4 slices of bread with about 1 to 2 tablespoons butter total (spread thinly so it browns not sogs out).

6. Build two sandwiches with buttered sides facing out: divide the chicken‑avocado mixture between two slices, top each with 2 slices cheese (cheddar, mozzarella or pepper jack) then close with the other slices of bread.

7. Heat a skillet over medium-low heat, add the sandwiches and press lightly with a spatula; cook about 3 to 4 minutes until the bottom is golden, flip and cover the pan or use a lid for 1 to 2 minutes to help the cheese melt, cook another 3 to 4 minutes until both sides are golden and cheese is melty.

8. Let sandwiches rest 1 minute, slice in half and serve warm. Enjoy, and if you want extra crisp press them under a heavy pan or use a panini press.

Equipment Needed

1. Skillet or frying pan (10 to 12 inch) for grilling the sandwiches
2. Sturdy spatula for flipping and pressing, you want one that wont bend
3. Two mixing bowls, one for the mayo mix and one for the avocado
4. Fork for mashing the avocado and mixing in the chicken
5. Measuring spoons for the mayo, mustard, lemon, salt and pepper
6. Knife and cutting board to chop or shred chicken and slice cheese
7. Butter knife or small pastry brush to spread butter thinly on the bread
8. Lid or cover for the skillet to help the cheese melt (or use a plate)
9. Microwave safe bowl (optional) if you need to warm cold chicken briefly

FAQ

Q: Can I use raw chicken? A: No, use cooked chicken only. If you use raw, you must cook it thoroughly before making the sandwich.

Q: How do I stop the avocado from turning brown? A: Mix avocado with lemon juice and press plastic wrap onto the surface, or only mash it right before assembling.

Q: Can I make these ahead and reheat? A: You can make the chicken mix a day or two ahead, but assemble and grill just before serving for best texture.

Q: Which cheese melts best? A: Cheddar, mozzarella and pepper jack all work. Mozzarella is extra gooey, cheddar gives more flavor.

Q: Any swaps for mayo? A: Yes, plain Greek yogurt or extra mashed avocado both work fine, though flavor and creaminess will change a bit.

Q: Can I freeze these sandwiches? A: Not recommended because avocado gets watery and changes texture when frozen.

Chicken Avocado Melt Sandwich Recipe Substitutions and Variations

Bread: Try whole grain or multigrain bread, its nuttier and adds fiber; for a chewier crust use ciabatta or focaccia, english muffin or bagel works if you want a sturdier sandwich.
Chicken: Swap in shredded rotisserie turkey, canned tuna or salmon, or for a vegetarian option smash chickpeas with a little lemon and mayo to mimic the texture and protein.
Avocado: Use hummus, mashed white beans or mashed peas with lemon for a creamy green layer if the avocado isnt ripe or you just dont like it.
Mayonnaise: Use plain Greek yogurt for tang and fewer calories, or a thin smear of pesto or olive oil plus lemon for more flavor.

Pro Tips

Pro tips:
1. Warm the chicken a little first, dont overdo it though or youll dry it out. A quick zap or a hot skillet for a few seconds makes the sandwich stay warm without cooling the cheese when you build it.
2. If the avocado is too soft add extra lemon and a pinch of salt, taste as you go. Also press plastic wrap right onto the avocado surface if youre making it ahead so it wont go brown.
3. Put the butter on thin and even so the bread browns not gets soggy. Or try a thin smear of mayo on the outside instead of butter if you want ultra even browning and a bit more tang.
4. For faster, gooier melt grate the cheese or tear it into small pieces and spread it over the chicken mixture, cover the pan briefly while flipping, and let the sandwich rest a minute before slicing so the filling sets.

Chicken Avocado Melt Sandwich Recipe

Recipe by Dave Simpson

0.0 from 0 votes

I built an Avocado Melt Sandwich that hides a simple swap most cooks overlook.

Servings

servings

Calories

1070

kcal

Equipment: 1. Skillet or frying pan (10 to 12 inch) for grilling the sandwiches
2. Sturdy spatula for flipping and pressing, you want one that wont bend
3. Two mixing bowls, one for the mayo mix and one for the avocado
4. Fork for mashing the avocado and mixing in the chicken
5. Measuring spoons for the mayo, mustard, lemon, salt and pepper
6. Knife and cutting board to chop or shred chicken and slice cheese
7. Butter knife or small pastry brush to spread butter thinly on the bread
8. Lid or cover for the skillet to help the cheese melt (or use a plate)
9. Microwave safe bowl (optional) if you need to warm cold chicken briefly

Ingredients

4 slices bread (sourdough or crusty white), enough for 2 sandwiches
8 ounces cooked chicken, shredded or chopped (rotisserie or leftover)
1 ripe avocado, mashed with a fork
4 slices cheese (cheddar, mozzarella or pepper jack)
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 to 2 tablespoons butter for grilling

Directions

If your chicken is cold, shred or chop it and warm it briefly in the microwave or a hot skillet for 20 to 30 seconds so the sandwich won't cool down too fast later.
In a bowl stir together 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper until smooth.
In another bowl mash 1 ripe avocado with a fork leaving some little chunks, then mix the avocado into the mayo mixture; if the avocado is super ripe add a bit more lemon so it doesnt taste flat.
Fold the 8 ounces cooked chicken into the avocado-mayo mix, taste and tweak salt, pepper or lemon if needed.
Butter one side of each of the 4 slices of bread with about 1 to 2 tablespoons butter total (spread thinly so it browns not sogs out).
Build two sandwiches with buttered sides facing out: divide the chicken‑avocado mixture between two slices, top each with 2 slices cheese (cheddar, mozzarella or pepper jack) then close with the other slices of bread.
Heat a skillet over medium-low heat, add the sandwiches and press lightly with a spatula; cook about 3 to 4 minutes until the bottom is golden, flip and cover the pan or use a lid for 1 to 2 minutes to help the cheese melt, cook another 3 to 4 minutes until both sides are golden and cheese is melty.
Let sandwiches rest 1 minute, slice in half and serve warm. Enjoy, and if you want extra crisp press them under a heavy pan or use a panini press.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.