So, This Chicken Avocado Melt Sandwich…
Listen, you know how sometimes you just crave something warm, melty, and filling that isn’t just whatever’s in the fridge between sad pieces of bread? That was me, about a year ago, staring at leftover rotisserie chicken and some just-this-side-of-ripe avocados. This sandwich happened almost by accident (like lots of my favorites). Now, whenever my mate Annabel asks what’s for lunch, she practically finishes my sentence – Yup, it’s this glorious melt. Don’t let the fancy café name fool you: I swear it’s easy… unless you make the mistake I did once and use that weird vegan cheese that only melts if you stare at it long enough! Anyway, grab a kettle or your dog, if he’s the helpful type, and let’s make lunch together.
Why You’ll Love This Sandwich (Or at least, I do!)
I throw this together when I need a quick lift, like after a mad-dash morning. My family polishes it off before I can blink (my son can eat two in one sitting, no joke, but he’s a teenager, so who knows). It’s great if, like me, you sometimes get hangry halfway through the afternoon and just can’t with another boring sandwich. Also, there’s something about gooey cheese with creamy avocado—I dunno. It’s like they were destined for each other. Not gonna lie, though, I used to absolutely botch the toasting part—too impatient. Now I force myself to wait for that golden crunch; it’s worth it.
What You’ll Need (and what you might swap)
- 2 slices sourdough (white, wholegrain, or whatever you’ve got lurking—Grandma always said Pepperidge Farm, but who’s judging?)
- 1/2 ripe avocado (I go for Hass, but if all you’ve got is the giant supermarket kind, they work too)
- 1/2 cup cooked chicken, shredded or chopped (I just pull extra meat from last night’s roast, but deli chicken’s fine in a pinch)
- 2 slices provolone or Swiss cheese (cheddar is the standby when I run out—my neighbor swears by spicy Jack, though!)
- 1 tablespoon mayonnaise (or swap for Greek yogurt if you’re feeling virtuous)
- 1 teaspoon Dijon mustard (sometimes regular yellow, let’s be honest)
- A handful baby spinach leaves (arugula’s fun for pepperiness, if you fancy)
- Salt and black pepper, to taste
- Butter, for the bread (about a tablespoon, or just enough to slather both slices lightly)
Here’s How I Do It (with a few bumps along the way)
- First things first, butter one side of each bread slice. Not rocket science, but don’t be stingy—the crispness depends on this bit. (Oh, and if your butter’s cold from the fridge? Microwave it for a few seconds, not long enough to turn it into a puddle.)
- Next, smash the avocado in a bowl with a pinch of salt and pepper. Nothing fancy. Sometimes I get lazy and just slice it right onto the bread. Works, but smashing spreads easier.
- Mix the mayo and mustard in a separate small bowl. Or, honestly, sometimes I just swirl them together right on the bread. Up to you.
- Spread the mayo-mustard on the unbuttered side of one bread slice. Pile the chicken evenly over it. Try it with a forkful and see if you want a bit more salt—this is usually where I sneak a taste.
- Layer the smashed avocado over the chicken. Scatter your spinach on top (or arugula; don’t stress if you don’t have either—I’ve left these out in a pinch).
- Top it all with the cheese (I’m very generous here—sometimes too much, but is there even such a thing?). Place the other bread slice on top, buttered side up.
- Heat a nonstick skillet or griddle over medium heat. Gently lay the sandwich in, press it just a little, and cook for about 3–4 minutes per side. The cheese should be getting oozy and the bread golden brown—don’t panic if the avo tries to make an escape.
- Flip carefully with a spatula (I’ve sacrificed a few at this stage; it’s part of the journey!). Once both sides are melted and toasty, take it off the pan and let it cool a minute—it will be volcanically hot inside.
- Slice in half (if you’re into that) and serve. Bask in your triumph, then devour.
A Few Notes from My Repeat Attempts
- If you overfill it, it becomes a lava monster—delicious, but messy. I’ve learned my lesson, mostly.
- Day-old bread crisps up better, but fresh is still nice—just a bit softer. That’s the trade-off.
Variations I’ve Tried (and one misfire)
- Swap the chicken for turkey—actually, even tuna works, but it gets a bit questionable if you use the avocado-mustard-mayo combo, just saying.
- Sometimes I thow in crispy bacon, and once I tried caramelized onions (wow, but a bit sweet for me).
- My worst attempt? Tried to toast it in the microwave. Resulted in something strangely wet. Regret.
What You’ll Need Gear-Wise (Workarounds Welcome)
- Nonstick skillet or griddle—cast iron is great, but if yours is a bit dodgy, just keep the heat a touch lower.
- Spatula (or, if you’re me circa college years, an egg flip or even a big spoon will work in a pinch)
- Bowl and fork for smashing
About Storage… (Spoiler: It Doesn’t Last)
If you’re some sort of willpower wizard and don’t devour it all, wrap leftovers in foil and they’ll keep in the fridge for a day. Reheat gently in the pan, if you want the crunch back. But really, at my house it’s always gone before dinner.
How I Like to Serve It (Optional, but try it!)
A handful of kettle chips, a pickle spear, and a glass of lemony iced tea—summer on a plate. Sometimes my partner dunks his in tomato soup, which sounds weird, but is oddly satisfying.
Lessons Learned the Hard Way
- Don’t rush the cooking! I tried cranking the heat up once—ended up with burnt bread and cold cheese. Not a winner.
- If the avocado is too hard, just use mayo and skip it (or microwave the avo for 10 seconds if you’re desperate; learned that one browsing TikTok at 1am).
Sandwich FAQ (Questions I’ve Actually Gotten)
- Can I leave out the cheese? Sure, but then it’s more a chicken and avo sarnie—still tasty, just less melty!
- What if I don’t have sourdough? Any sturdy bread works—I used rye last week, actually, and it was grand.
- Can I make this vegetarian? Yep! I’ve gone all-in with mushrooms instead of chicken; not exactly the same, but not bad.
- Is this freezer-friendly? Honestly… nah. The avocado gets a bit tragic. But make-ahead chicken? Go for it.
- Can kids help? Absolutely—mine loves smashing the avocado (and sneaking bites, naturally).
And just for the record: if you mess it up the first time, laugh it off. The chickens in this house aren’t judgy, and neither am I. Let me know how you go, or if you discover the next great bread combo. Happy munching!
Ingredients
- 2 slices sourdough (white, wholegrain, or whatever you’ve got lurking—Grandma always said Pepperidge Farm, but who’s judging?)
- 1/2 ripe avocado (I go for Hass, but if all you’ve got is the giant supermarket kind, they work too)
- 1/2 cup cooked chicken, shredded or chopped (I just pull extra meat from last night’s roast, but deli chicken’s fine in a pinch)
- 2 slices provolone or Swiss cheese (cheddar is the standby when I run out—my neighbor swears by spicy Jack, though!)
- 1 tablespoon mayonnaise (or swap for Greek yogurt if you’re feeling virtuous)
- 1 teaspoon Dijon mustard (sometimes regular yellow, let’s be honest)
- A handful baby spinach leaves (arugula’s fun for pepperiness, if you fancy)
- Salt and black pepper, to taste
- Butter, for the bread (about a tablespoon, or just enough to slather both slices lightly)
Instructions
-
1First things first, butter one side of each bread slice. Not rocket science, but don’t be stingy—the crispness depends on this bit. (Oh, and if your butter’s cold from the fridge? Microwave it for a few seconds, not long enough to turn it into a puddle.)
-
2Next, smash the avocado in a bowl with a pinch of salt and pepper. Nothing fancy. Sometimes I get lazy and just slice it right onto the bread. Works, but smashing spreads easier.
-
3Mix the mayo and mustard in a separate small bowl. Or, honestly, sometimes I just swirl them together right on the bread. Up to you.
-
4Spread the mayo-mustard on the unbuttered side of one bread slice. Pile the chicken evenly over it. Try it with a forkful and see if you want a bit more salt—this is usually where I sneak a taste.
-
5Layer the smashed avocado over the chicken. Scatter your spinach on top (or arugula; don’t stress if you don’t have either—I’ve left these out in a pinch).
-
6Top it all with the cheese (I’m very generous here—sometimes too much, but is there even such a thing?). Place the other bread slice on top, buttered side up.
-
7Heat a nonstick skillet or griddle over medium heat. Gently lay the sandwich in, press it just a little, and cook for about 3–4 minutes per side. The cheese should be getting oozy and the bread golden brown—don’t panic if the avo tries to make an escape.
-
8Flip carefully with a spatula (I’ve sacrificed a few at this stage; it’s part of the journey!). Once both sides are melted and toasty, take it off the pan and let it cool a minute—it will be volcanically hot inside.
-
9Slice in half (if you’re into that) and serve. Bask in your triumph, then devour.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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