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Upgrade your lunchtime game with this stacked chicken and avocado melt. Savory chicken pairs with creamy avocado, melty cheese, and vibrant veggies—all stuffed between crunchy grilled bread. It’s got awesome flavor combos and works well for weekdays or fun weekend hangs.
I whipped up this sandwich because I wanted something filling but fresh. After a single taste, my family said it was their top lunch pick, and now it’s our go-to when we want something way better than usual sandwiches.
Irresistible Ingredients
- Butter or olive oil: Helps get a crazy good golden, crispy outside while cooking
- Tomato: Lends juicy freshness and a little zing that cuts through the rich layers
- Red onion: Brings that yummy crunch and a pop of color
- Dijon mustard: Adds some zip and keeps flavors from getting boring
- Mayonnaise: Makes sure your bread stays crisp and adds some smoothness
- Bread: Your pick—sourdough has tang, ciabatta's chewy, or use what you’ve got to hold it all together
- Cheese: Swiss is nutty, cheddar’s sharp—pick what you love for lots of ooze
- Avocado: Brings velvety texture plus those good-for-you fats
- Boneless skinless chicken breasts: Quick to cook and pack a lean punch of protein
Easy Step-by-Step
- Grill the Perfect Sandwich:
- Fire up a skillet on medium till a water droplet dances and disappears. Swirl in a little butter or oil so the bottom just gets slick, not swimming. Set your sandwiches in, squish them down a bit with a spatula, and let ’em cook 3-4 minutes per side until they’re super golden. Lower the heat, toss on a lid for 1-2 minutes so the cheese fully melts, then take them out.
- Put It All Together:
- Start with your bread, mayo-and-mustard side up. Spread the chicken on first, followed by avocado slices tucked right up next to each other. Layer cheese up top for that melty goodness, then stack your tomato and red onion. Cap it with the other bread half, making sure the spread is facing in.
- Get the Bread Ready:
- Slather a light coat of mayo over one whole side of each bread slice for max crunch, then brush on Dijon so you get that extra kick without stealing the show.
- Prep the Avocado & Cheese:
- Pick a ripe avocado that presses in just a tad. Cut it into slim slices about a quarter inch thick for nice even bites. Grab enough cheese to blanket the whole piece of bread so every bite is gooey. If you’ve only got a block, cut slices about one-eighth inch so they melt quicker.
- Get Your Chicken Ready:
- Give both sides of your chicken a good shake of salt and pepper so every bite’s tasty. Heat oil in a skillet till it sizzles, slap in the chicken, and don’t move it—about 6 or 7 minutes a side, so it builds a crust. Cook till the inside hits 165°F, then let it chill for 5 minutes before slicing thin—against the grain, for tender results.
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I swear, avocado totally makes this sandwich. Years back, I started adding it to basic chicken sandwiches and haven’t looked back. The buttery creaminess just makes every bite feel over-the-top—even though all the stuff inside is good-for-you.
Make-Ahead Hacks
If you want to speed things up, cook and slice your chicken up to two days advance—keep it sealed in the fridge. Mix your spreads and refrigerate them too. When you’re ready to eat, just build the sandwich and grill. Packing it? Toast bread separately and put it all together right before lunch so your bread stays crisp.
Fun Ways to Switch It Up
You’ve got so many options here if you want to remix. Swap in turkey or thick grilled portobello slices for a vegetarian twist. Crumble in bacon for extra salty flavor. Spread pesto instead of mustard for an Italian vibe. Pepper jack brings heat, goat cheese adds tang. Try tossing in spinach or baby arugula after grilling for a crisp bite.
How to Serve It
This big sandwich loves hanging out with light sides for a meal that feels complete. Toss together a side salad with a zippy lemon dressing. Pop some sweet potato fries on the plate for color. Or go with fast pickled veggies for brightness. Serving a crowd? Cut into quarters and put on a grazing board with olives, nuts, and some fresh fruit.
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With just a bit of prep, you’re getting a sandwich packed with amazing flavor—every bite feels special and totally hits the spot.
Frequently Asked Questions
- → Which cheese is best for a chicken avocado melt?
Provolone, cheddar, and Swiss are all awesome choices. Provolone is super melty and mild, cheddar gives a nice sharp kick, and Swiss has a mellow nuttiness that goes with avocado. Go with your fave—or mix them if you want!
- → Can I make chicken ahead of time?
Yep! Chicken can be cooked and sliced up to two days ahead, sealed in the fridge, and just brought out when you’re ready. It’s way quicker to throw a sandwich together when the chicken’s all set. Let it hang out at room temp a bit for best flavor before piling it on.
- → How do I keep avocado from turning brown?
Slice avocado right before you build your sandwich. If you’re prepping earlier, squeeze on a little lime or lemon juice—it slows down the browning. Layering it next to mayo instead of air helps keep it green, too.
- → What’s the best bread for this sandwich?
Ciabatta and sourdough are both sturdy and toast up great. Sourdough gives a tangy edge to the fillings, while ciabatta has that crusty outside and super soft middle. Try multigrain for a bit more fiber, or brioche if you’re after a really buttery bite.
- → Can I make this without a skillet or grill?
For sure! A panini press is awesome if you have one. If not, toast your bread first, stack everything together, then pop the finished sandwich in the microwave for about 10-15 seconds to melt the cheese. It won’t be as crispy, but it’ll still be really tasty.
- → What goes well with a chicken avocado melt?
This sandwich is great next to simple stuff like tomato soup, a crisp salad, or sweet potato fries. Cucumber salad, classic coleslaw, or some crunchy chips are all tasty options too. You could also serve it with roasted veggies if you want something a bit more filling.