Chicken Avocado Melt Sandwich

I combine creamy avocado, juicy chicken, smoky chipotle mayo, and melty cheese inside hearty bread for a warm, satisfying sandwich that’s quick and full of flavor.

Why You’ll Love This Recipe

I love how this sandwich feels elevated yet comes together in a snap. Between the smoky mayo, soft avocado, tender chicken, and gooey cheese, each bite hits a perfect balance—and grill-ready toasted bread gives it a comforting crunch. It’s my go-to when I want something delicious without fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bread (focaccia, sourdough, ciabatta, or Italian loaf)

• Cooked chicken (rotisserie, smoked breast, or roasted)

• Ripe avocado, sliced or mashed

• Mayonnaise (for chipotle mayo and optional for grilling)

• Chipotle peppers in adobo (minced)

• Gouda or cheddar cheese (and/or American cheese)

• Peppadew or pimiento peppers (sliced)

• Cilantro (optional, chopped)

• Butter or extra mayo (for grilling)

directions

1. Make chipotle mayo: I mix mayo with minced chipotle peppers in adobo (and a squeeze of lemon or lime juice) until creamy.

2. Prep sandwich: I split the bread, spread chipotle mayo inside, layer on cheese, chicken, avocado, peppers, and cilantro .

3. Grill: I brush the outside of the bread with butter or mayo, then toast it in a skillet or panini press until golden and cheese melts—about 3–4 minutes per side.

4. Steam finish: A quick splash of water and covered for a minute helps melt the cheese and heat through .

5. Serve: I slice it in half while warm and enjoy immediately.

Servings and timing

• Servings: 4 sandwiches (adjust ingredients as needed)

• Prep time: ~10 minutes

• Cook time: ~6–8 minutes (3–4 minutes per side)

• Total time: ~15 minutes

Variations

• I use smoked chicken breast or rotisserie chicken depending on what I have on hand.

• I swap Gouda for cheddar, American, or dairy-free cheese and sometimes skip cheese entirely for a lighter dairy-free version .

• I substitute peppadew peppers with sliced jalapeños or cherry peppers for different heat and brightness .

• Instead of sliced avocado, I mash it with lime juice before spreading for easier assembly and less slipping.

storage/reheating

I wrap leftovers in foil and refrigerate for up to 3 days. To reheat, I warm them in a skillet or toaster oven to keep the bread crisp—microwaving makes it soggy, so I avoid that.

FAQs

What kind of chicken is best?

I often use rotisserie or smoked chicken breast—it’s flavorful and ready to go—though grilled or roasted chicken works great, too.

How spicy is the chipotle mayo?

It has a mild smokiness by default, but I control the heat by adding more or fewer chipotles to suit my taste.

Can I eat this without cheese?

Absolutely—I’ve made it dairy-free by skipping cheese or using a plant-based slice; it’s still rich and satisfying.

How do I prevent avocado from browning?

I brush sliced avocado with lemon or lime juice before assembling—it stays green and fresh until serving.

What bread works best?

I like focaccia for a Panera-inspired version, but sourdough, ciabatta, or an Italian loaf all work well and handle grilling nicely

Conclusion

I love this Chicken Avocado Melt Sandwich for its smoky, creamy, and melty goodness in every bite. It’s fast, flexible, and perfect for lunch or a simple dinner. Whether I’m craving comfort, flavor, or convenience, this sandwich delivers without fuss.

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