Ingredients (Makes 2 sandwiches)
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2 cooked chicken breasts (grilled, roasted, or rotisserie), sliced or shredded
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1 ripe avocado, sliced or mashed
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4 slices of bread (sourdough, ciabatta, or your favorite sandwich bread)
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2–4 slices of cheese (Swiss, provolone, mozzarella, or pepper jack)
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2 tablespoons mayonnaise (optional)
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1 tablespoon Dijon or honey mustard (optional)
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Butter or olive oil, for toasting
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Salt & pepper, to taste
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Optional extras: sliced tomato, red onion, spinach, arugula, bacon
🔪 Instructions
1. Prep the Bread:
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Lightly butter one side of each slice of bread (for toasting).
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On the unbuttered sides, spread mayo and/or mustard if using.
2. Assemble the Sandwiches:
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Layer cheese, then chicken, then avocado slices on one slice of bread (unbuttered side up).
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Add any extras (tomato, spinach, etc.).
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Top with another slice of bread (buttered side out).
3. Cook the Sandwich:
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Heat a skillet over medium heat.
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Place sandwiches in the skillet and cook for 3–4 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted.
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Cover the pan with a lid for part of the time if you want the cheese to melt faster.
4. Serve:
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Let rest 1 minute before slicing.
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Serve with chips, soup, or a simple salad.
🔁 Variations:
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Spicy kick: Add jalapeños or use chipotle mayo.
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Low-carb option: Serve it open-faced or as a lettuce wrap.
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No-cook version: Use cold rotisserie chicken and toast the bread separately.