Name: Chicken Avocado Melt Sandwich
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups cooked shredded or diced chicken (rotisserie or leftover chicken); 1 ripe avocado, mashed; 1 tablespoon lemon juice; 1/4 cup mayonnaise (or Greek yogurt); 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 8 slices of bread (sourdough, country loaf, or whole wheat); 4 slices cheddar cheese (or pepper jack); 2 tablespoons butter, softened for grilling; Optional: 4 thin tomato slices and a handful of baby spinach or lettuce

If you popped by my kitchen around noon on a busy Tuesday, you would probably find me buttering bread with one hand and shooing the cat with the other, making this Chicken Avocado Melt Sandwich yet again. I started cooking it during a stretch when I was too tired to think about dinner, so lunch became my happy little project. It is simple food, but the kind that makes you feel looked after. Also, I once ate it on the porch during a surprise drizzle and it tasted even better. Maybe it was the weather or maybe I was just really hungry, who knows.

Why I keep coming back to this sandwich

I make this when the day feels a tad chaotic because it is reliable and tastes like a hug. My family goes a bit mad for it because the edges go crisp, the middle goes gooey, and the avocado does that creamy thing that makes everything else behave. I used to fight with the cheese not melting fast enough, but actually, I find it works better if you cover the pan for a minute. And if the chicken is leftover rotisserie, oh hello five minute hero lunch.

It is also what I make when I want to use up a cooked chicken breast and the last avocado that is just on the right side of soft. Sometimes I add a splash of hot sauce and pretend I am at a cafe that knows my order. Small joys.

What you will need, give or take

2 slices sturdy bread per sandwich, like sourdough or country white. Brioche is lovely too. My grandmother always insisted on Brand X, but honestly any version works fine.
1 small cooked chicken breast, about 200 g, shredded or sliced. Rotisserie chicken is great, canned chicken works in a pinch.
1 ripe avocado, sliced or lightly mashed with a fork.
1 to 1 and a half cups shredded cheese, a handful really. Cheddar, pepper jack, or provolone. I sometimes use mozzarella when I am in a hurry, but it can be a bit watery.
1 to 2 tablespoons mayo or Greek yogurt. If you like it tangy, do half and half.
1 teaspoon lemon or lime juice, to keep the avocado bright.
1 small tomato, thinly sliced, optional. If it is not peak season, skip it, no stress.
A few thin slices red onion, optional, for a little zip.
Butter for the bread, 1 to 2 tablespoons.
Pinch of salt and black pepper, plus a whisper of garlic powder if you are into that.
Hot sauce, totally optional. I like a dab of Cholula.

Substitutions I actually use: leftover roast turkey instead of chicken, avocado oil mayo instead of regular, or a swipe of pesto instead of mayo when I feel fancy. When I am truly rushing, I skip slicing the avocado and just smush it right on the bread. It looks chaotic, still tastes ace.

How I make it without overthinking

In a small bowl, toss the chicken with mayo or yogurt, a pinch of salt and pepper, and the lemon or lime juice. If using hot sauce, add a few drops. This is where I usually sneak a taste.
Slice the avocado. If it is very soft, mash it lightly with a fork. A little texture is nice.
Butter one side of each bread slice. The buttered sides will face out. On second thought, if your bread is super soft, butter the pan instead, it still works.
Heat a skillet over medium. Cast iron is brilliant for this, but any heavy pan does the job. If you have a lid that fits, keep it nearby.
Lay one slice of bread butter side down in the skillet. Add a layer of cheese, then pile on the chicken mixture. Top with avocado, tomato and onion if using, then more cheese. Crown it with the second slice of bread, butter side up.
Cook until the bottom is golden and the cheese starts to soften, about 3 to 4 minutes. Do not worry if it looks a bit weird at this stage, it always does. If the cheese is lazy today, cover the pan for 30 to 60 seconds.
Flip gently. I like to hold the top with a spatula and turn it in one bold move. Cook the second side until crisp and melty, another 3 minutes or so. If the bread is browning too fast, drop the heat. Patience is your pal.
Let it rest on a board for a minute before slicing. It seems fussy but it saves you from the molten cheese slide. Then cut and serve. Eat warm. Grin.

By the way, if you want a nerdy deep dive on melty sandwiches, I learned a lot form this grilled cheese guide on Serious Eats. Not exactly the same thing, but the melt science helped.

Notes I learned the slightly messy way

Cheese on both sides of the filling makes a little seal, so the avocado does not escape.
If your tomato is juicy, blot the slices. Too much liquid makes the bread sulk.
Slice the avocado last to keep it bright. A squeeze of lime helps if it needs to wait.
Covering the pan for a minute melts faster without burning the bread. I once tried rushing this step and regretted it because the bread went dark before the middle warmed up.
Salt the chicken, not the avocado. The avocado already brings a mellow vibe, the chicken needs the lift.

Variations I have actually tried

Buffalo style: Toss the chicken with a spoon of hot sauce and a dab of ranch. Blue cheese crumbles if you like a big flavor moment.
Pesto and mozzarella: Swap mayo for pesto and use mozzarella. Tasty, but honestly it went a bit watery. Better with provolone.
Bacon avocado club melt: Add two crisp bacon strips and a thin tomato slice. Weekend treat.
Veggie twist: Chickpeas lightly mashed with lemon and a pinch of paprika instead of chicken. Different, but still cozy.
Did not love: I once mashed the avocado into the mayo and it turned kind of slippy, the filling kept trying to eject itself. Would not repeat.

Gear I grab, and what to do if you do not have it

Heavy skillet. I say cast iron is essential, except when you do not have it. A nonstick pan works fine, just keep the heat a touch lower.
Flexible spatula for clean flips. A butter knife also helps with squaring the edges before flipping.
Panini press if you have one, but I rarely bother. A smaller skillet set on top makes a decent press, or even a clean foil wrapped can. Improv is welcome.
Lid that fits your pan for that efficient melt. A baking sheet over the top sort of works in a pinch.

Storing and make ahead

Assembled melts do not hold perfectly, but you can prep components. Keep the chicken mixture in the fridge for up to 3 days. Avocado is best sliced right before cooking, though a squeeze of lime and a piece of cling film pressed directly on the surface buys you time. Cooked sandwiches can be reheated gently in a skillet over low heat for 3 to 4 minutes per side. They will be a bit softer, still tasty. Honestly, in my house it never lasts more than a day.

How I like to serve it

Cut on the diagonal because it feels cafe fancy. A handful of kettle chips, a few crunchy pickles, or a quick arugula salad with lemon. On rainy days, tomato soup on the side is non negotiable. If friends drop by, I slice the melts into little squares and set out napkins. It is a bit cheeky, but people hover like seagulls and the plate empties fast.

Pro tips I learned the hard way

I once used very soft bread and did not preheat the pan. The sandwich stuck and the crust went pale. Warm pan first, then bread.
Overstuffing is tempting. But it will squish out and cook unevenly. Keep the filling to a sensible mound, then the cheese can do its glue magic.
Thin tomato slices only. Thick ones steam the bread.
Butter the edges of the bread. Those corners need love or they burn first.
If you are cooking two at once, do not crowd the pan. Give them space, yall. Or cook in batches.

FAQ from real messages and kitchen chatter

Can I use canned chicken
Yes, totally. Drain it well and add a smidge more mayo for moisture. Season with extra pepper, it wakes it up.

What is the best bread
Sourdough is my favorite for crunch and chew, but country white is great. Even sandwich bread works if you cook on slightly lower heat and take your time.

No mayo fan here, what else can I use
Greek yogurt works, or a swipe of pesto, or even a thin layer of hummus. Different flavor, still good.

How do I keep the avocado green
Lime juice plus minimal air. Press a bit of wrap right on the surface. The Kitchn guide to picking avocados is handy if you are unsure at the store.

Can I bake these instead of using a skillet
Kind of. Toast the bread lightly first, assemble, then bake at 190 C for 8 to 10 minutes until the cheese melts. Finish in a hot pan for 30 seconds a side if you want that crisp edge.

Dairy free version, is that a thing
Use your favorite dairy free cheese and olive oil on the bread. It will not brown exactly the same, but it can still be lovely.

Gluten free bread ok
Yes. Choose a sturdy loaf so it does not crumble. Brush the outside with a bit of olive oil if butter is not your thing.

Can I pack it for lunch
Sure, but let it cool a few minutes before packing so it does not steam itself soggy. Wrap in parchment, not plastic. Reheat in a toaster oven if you can.

Small digression before I forget. If you like kitchen rabbit holes, I once fell into a deep read about bread crumbs and ended up making my own for no reason at all. Zero connection to this sandwich, but it made me weirdly happy. Cooking does that sometimes, gives you a side quest.