Ingredients
Scale
- 2 cups cooked shredded chicken (grilled or roasted)
- 1 ripe avocado, sliced
- 4 slices of sturdy bread (whole grain or sourdough)
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
- 2 tablespoons mayonnaise (optional for extra creaminess)
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Butter or margarine for toasting
- Fresh cilantro or parsley (for garnish)
Instructions
- In a mixing bowl, combine the shredded chicken with mayonnaise, lemon juice, salt, and pepper. Gently fold in sliced avocado and chopped herbs if desired. Set aside to let the flavors meld.
- Spread butter on one side of each bread slice. Place one bread slice, buttered side down, on a skillet or baking sheet. Layer with shredded cheese, the chicken avocado mixture, and top with another slice of bread, buttered side up.
- Heat a skillet over medium heat or use a panini press. Cook the sandwich until golden brown and crispy, about 3-4 minutes per side, pressing slightly to encourage melting. Alternatively, bake in a preheated oven at 375°F (190°C) for 10 minutes or until cheese is bubbly and bread is toasted.
- Remove the sandwich from heat and let it sit for a minute. Slice diagonally and garnish with fresh herbs. Serve hot with your favorite side salads or crispy chips for an unbeatable chicken avocado melt.
Notes
- Use ripe avocados for maximum creaminess and flavor.
- Pre-cooked chicken makes preparation quick; leftovers work perfectly.
- Experiment with different cheeses to customize your cheese melt.
- If you prefer extra crunch, add thin slices of onion or pickles inside.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwiches
- Method: Stovetop/Baking
- Cuisine: American
- Diet: Flexible, can be adapted for gluten-free and dairy-free diets
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 80 mg