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Chicken Avocado Melt Sandwich

This Chicken Avocado Melt Sandwich is the ultimate creamy, cheesy, and satisfying lunch or dinner. Shredded chicken mixed with ripe buttery avocado replaces heavy mayo, then layered with melted provolone cheese and toasted on golden sourdough. Ready in under 15 minutes, this easy recipe is perfect for meal prep, leftovers, or a quick healthy comfort food fix.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 sandwiches
Course: Dinner, lunch
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 4 slices sourdough bread
  • 3 tbsp butter, softened
  • 1 cup cooked chicken, shredded
  • 0.5 ripe avocado
  • 1 tbsp lime juice
  • 4 slices provolone cheese
  • 2 tbsp red onion, finely chopped (optional)
  • 1 tbsp fresh cilantro, chopped (optional)
  • salt and pepper to taste

Equipment

  • large non-stick skillet or griddle
  • spatula
  • cutting board
  • fork for mashing avocado

Method
 

  1. In a small bowl, mash the avocado with a fork until mostly smooth but slightly chunky. Stir in lime juice, salt, and pepper.
  2. Add shredded chicken, red onion, and fresh cilantro to the avocado mixture. Mix until well combined.
  3. Spread softened butter on one side of each slice of bread. The buttered side will be the outside of the sandwich.
  4. Place two slices of bread buttered-side down on a cutting board. Layer one slice of provolone cheese on each, then top with the chicken-avocado mixture. Add the second slice of cheese and close with the remaining bread, buttered-side up.
  5. Heat a large non-stick skillet or griddle over medium heat. Place the sandwiches in the skillet.
  6. Cook for 2–3 minutes per side, pressing down gently with a spatula, until the bread is golden brown and crispy and the cheese is fully melted.
  7. Remove from heat and let rest for 1 minute before slicing. Cut in half diagonally and serve warm.

Notes

Use slightly underripe avocado so it mashes without becoming watery. Pat dry any wet ingredients like pickles or tomatoes if adding. Shred your own cheese for better melting (pre-shredded has anti-caking agents). Butter the bread all the way to the edges for even browning. Cook on medium-low heat — too high will burn bread before cheese melts. Cover the skillet with a lid for the last minute to help cheese melt faster.