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Chicken Avocado Melt Sandwich

Chicken avocado melt sandwiches with gooey melted cheddar and a creamy avocado-herb spread. Cooked in a skillet until the bread turns golden and crisp with a fast, melty finish.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 1 servings
Course: Lunch
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken Avocado Melt Sandwich
  • 2 cup cooked chicken, shredded or sliced Use leftover rotisserie chicken if available.
  • 1 avocado, mashed Mash until mostly smooth with a few small lumps for texture.
  • 4 slice bread Sourdough, whole wheat, or your favorite sandwich bread works.
  • 4 slice cheddar cheese Cut thicker slices if you want extra gooey melt.
  • 2 tbsp mayonnaise Helps bind the avocado so it spreads cleanly.
  • 1 tbsp fresh cilantro or basil, chopped Choose one herb; both are great with cheddar.
  • 1 salt and pepper, to taste Season the avocado mixture to taste.
  • 1 tbsp butter, for toasting Use for browning and crisping the outside of the sandwich.

Equipment

  • 1 cast iron skillet

Method
 

Make the avocado spread
  1. Mash the avocado with mayonnaise, chopped herbs, salt, and pepper until well combined.
  2. Taste the mixture and add more salt and pepper if needed for a bold herb-forward flavor.
Assemble the sandwiches
  1. Spread the avocado mixture over two bread slices in an even layer.
  2. Layer the chicken over the avocado, then add the cheddar cheese on top.
  3. Close each sandwich with the remaining bread slices and press down gently so the layers stay compact.
Toast and melt
  1. Heat a skillet over medium heat, then butter the outside of each sandwich.
  2. Place the sandwiches in the skillet and cook for 3-4 minutes per side, pressing down gently with a spatula, until golden and the cheese is melted.
Serve
  1. Slice and serve warm while the cheese is still molten.

Notes

Pro tip: press gently with a spatula during cooking so the cheese melts smoothly and the exterior gets an even golden crust. Store leftovers in an airtight container in the fridge for 2 days; reheat in a skillet or toaster oven until hot. Freezing isn’t recommended because the avocado spread can turn watery after thawing. Dietary swap: use gluten-free bread if you want it gluten-free while keeping the same cooking method.