Easy Chicken Avocado Melt Sandwich (Print version)
A crisp, melty chicken avocado sandwich with sourdough, seasoned chicken, Monterey Jack, cheddar, and a quick lime mayo.
# Ingredients:
For the spread
01 -
1/4 cup (60 g) mayonnaise
02 -
1 tablespoon fresh lime juice
03 -
1/2 teaspoon garlic powder
04 -
1/4 teaspoon smoked paprika
05 -
1/4 teaspoon kosher salt
06 -
1/8 teaspoon black pepper
For the sandwiches
07 -
8 slices sourdough bread
08 -
2 tablespoons softened butter, for the outside of the bread
09 -
2 cups (280 g) cooked chicken breast, shredded or thinly sliced
10 -
8 slices Monterey Jack cheese
11 -
4 slices sharp cheddar cheese
12 -
2 ripe avocados, sliced
13 -
1 tablespoon fresh lime juice, for the avocado
14 -
Optional: sliced tomato, baby spinach, or pickled jalapenos
# Instructions:
01 -
Stir the mayonnaise, 1 tablespoon lime juice, garlic powder, smoked paprika, salt, and black pepper in a small bowl until smooth.
02 -
Slice the avocados and gently toss or brush them with 1 tablespoon lime juice. Keep the slices in one layer so they are easy to place on the sandwiches.
03 -
Heat a large skillet over medium heat. Add the cooked chicken for about 1 minute, stirring once or twice, just until warm. Transfer to a plate.
04 -
Butter one side of each bread slice. On the unbuttered side, spread the lime mayo, then layer Monterey Jack, chicken, cheddar, avocado, and the second bread slice with the buttered side facing out.
05 -
Cook the sandwiches in the skillet over medium heat for 3-4 minutes per side, pressing lightly with a spatula, until the bread is golden and the cheese is melted.
06 -
Let the sandwiches rest for 1-2 minutes before slicing diagonally. Serve warm while the cheese is still melty.
# Good to know:
01 -
Best eaten right after grilling.
02 -
Use rotisserie chicken or leftover grilled chicken for the fastest version.
03 -
Warm cold chicken before assembly so the cheese melts evenly.