Go Back

Chicken Avocado Melt Sandwich

Chicken avocado melt sandwiches with creamy avocado spread and melty provolone are cooked in one skillet until golden and gooey. Tender chicken and cheese melt together over toasted sourdough for a quick weekday lunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 servings
Course: Lunch
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 cup cooked shredded or sliced chicken Use rotisserie chicken for the quickest shortcut.
Avocado
  • 1 ripe avocado Mash until creamy but keep it slightly chunky.
  • 1 tbsp lime juice Helps balance the richness and keeps the avocado bright.
Bread and cheese
  • 4 sourdough bread Use day-old or slightly firm bread to prevent sogginess.
  • 4 provolone or Monterey Jack cheese Slice evenly so every bite gets a melty blanket.
Butter, seasoning
  • 2 tbsp butter, softened Butter the outside for deep golden toast.
  • 0.25 Salt and pepper, to taste Season the avocado mixture and adjust to preference.

Equipment

  • 1 cast iron skillet

Method
 

Make the avocado spread
  1. Mash the ripe avocado with the lime juice, salt, and pepper until creamy but still slightly chunky, using a fork or masher. Stop when you still see small avocado pieces for better texture.
Assemble the sandwiches
  1. Spread the avocado mixture generously onto two slices of sourdough bread. Aim for full coverage so the melt stays flavorful in every bite.
  2. Layer the cooked shredded or sliced chicken and provolone or Monterey Jack cheese on top, then close with the remaining bread slices. Press lightly to help everything adhere as it cooks.
  3. Butter the outside of each sandwich with the softened butter. Coat the edges too so the toast turns evenly golden.
Cook and serve
  1. Heat a cast iron skillet over medium heat, then place the sandwiches in the pan. Cook for 3-4 minutes per side, until golden and the cheese is melted.
  2. Flip the sandwiches carefully and continue cooking until the second side is golden, watching for a melty cheese pull. Press the sandwich gently with a spatula while cooking for even, golden color.
  3. Slice the chicken avocado melt sandwich in half and serve warm. Let it sit 1 minute so the cheese sets slightly before cutting.

Notes

Pro tip: use day-old or slightly firm bread so it toasts and stays sturdy in the skillet; press gently with a spatula for even browning and better cheese melt. Store cooked sandwiches in the refrigerator up to 3 days. Reheat in a skillet over medium-low until warmed through and the cheese loosens. For a dietary swap, use a lactose-free provolone/Monterey Jack or a dairy-free melting cheese alternative.