Ingredients
Equipment
Method
- If using whole chicken breasts, you can either pound them to an even thickness for quicker cooking or dice them into bite-sized pieces. Season generously with salt, black pepper, garlic powder, onion powder, and smoked paprika if you're using it.1 pound boneless, skinless chicken breasts or thighs, Salt, freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika
- Heat the olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook until it's golden brown and cooked through. For whole breasts, this will take about 6-8 minutes per side, depending on thickness. If diced, cook for about 5-7 minutes until no longer pink. Once cooked, remove the chicken from the skillet and let it rest for a few minutes before shredding or dicing it further into smaller pieces.1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts or thighs
- In a small bowl, gently mash the pitted and sliced avocados with a fork. You can also choose to leave them in thin slices for a different texture. Stir in the mayonnaise or Greek yogurt, Dijon mustard, finely chopped red onion, and fresh cilantro or parsley. Season this mixture with a pinch of salt and pepper to your liking.2 ripe avocados, 2 tablespoons mayonnaise or Greek yogurt, 1 tablespoon Dijon mustard, 1/4 cup finely chopped red onion, 2 tablespoons chopped fresh cilantro or parsley, Salt, freshly ground black pepper
- Lay out your four slices of bread. Spread a generous amount of the avocado mixture onto two of the bread slices. Top the avocado mixture with the shredded or diced cooked chicken.4 slices your favorite bread, 1 pound boneless, skinless chicken breasts or thighs
- Place two slices of your chosen cheese over the chicken on each sandwich. Top with the remaining two slices of bread, completing the sandwiches.4 slices cheese, 4 slices your favorite bread
- Lightly butter the outsides of each sandwich, or spray with cooking spray. Heat a clean skillet or griddle over medium heat. Place the sandwiches in the hot skillet and grill for 3-5 minutes per side, or until the bread is golden brown and toasted, and the cheese is perfectly melted and gooey. Press down gently with a spatula for even toasting and melting.Butter or cooking spray, 1 pound boneless, skinless chicken breasts or thighs
- Carefully remove the sandwiches from the skillet. For the best experience, slice them in half diagonally and serve immediately while they are warm and the cheese is still delightfully melty.
Notes
For optimal freshness, it’s best to enjoy your Chicken Avocado Melt Sandwich immediately after preparing it. However, if you have leftovers, you can store the assembled, un-toasted sandwiches in an airtight container in the refrigerator for up to 1-2 days. It's important to note that the avocado may brown slightly over time. To reheat, you can gently toast the sandwiches in a skillet over medium-low heat until warmed through and the cheese is re-melted, or use a panini press. Avoid microwaving, as it can make the bread soggy. If you plan to freeze portions, it’s recommended to freeze the components separately and assemble and toast when ready to eat.
