Avocado Chicken Melt (Print Version)
# Ingredients:
→ Main Components
01 -
4 slices of bread (try ciabatta or sourdough)
02 -
1 avocado, nice and ripe, cut into slices
03 -
4 slices of your choice of cheese (cheddar, provolone, or Swiss)
04 -
2 chicken breasts, skinless and boneless
→ Seasonings & Spreads
05 -
A sprinkle of salt and some freshly cracked black pepper
06 -
1 tablespoon Dijon mustard
07 -
2 tablespoons of mayo
→ Fresh Toppings
08 -
1 tomato, sliced up
09 -
1 small red onion, cut into thin rings
→ For Cooking
10 -
1 tablespoon olive oil to cook the chicken
11 -
Butter or olive oil to crisp up the sandwiches
# Instructions:
01 -
Sprinkle salt and pepper over both sides of the chicken breasts to season them. In a skillet, heat olive oil on medium-high until it starts looking shiny. Cook the chicken for about 6–7 minutes per side, letting it develop a lovely crust. Once done, set it aside to rest for a bit and then slice it up thinly.
02 -
While your chicken chills, slice the avocado into nice, even slices. Chop up the tomato and onion thinly, and keep your cheese slices handy.
03 -
Spread a thin layer of Dijon and mayo across your bread slices. This will make them taste amazing and help create a golden crust when cooked.
04 -
Time to stack it up! Lay chicken slices, avocado, and cheese onto two of your bread slices. Add the onion and tomato on top, then place the other bread slices on top, with the spread side facing inward.
05 -
Heat a skillet or grill pan on medium. Add a little butter or olive oil, then cook the sandwiches until golden and the cheese is deliciously melted—about 3–4 minutes per side. Gently press each one with your spatula to help it all come together.
# Notes:
01 -
Let your cheese sit out to warm a bit—it melts better that way!
02 -
Keep leftovers in a sealed container, and reheat them in a toaster oven to keep that crisp texture. Skip the microwave if you can—no one likes soggy bread.