A creamy, cheesy Chicken Avocado Melt that’s golden, gooey, and perfect for a quick lunch or simple dinner.

Scale

2 boneless skinless chicken breasts

Salt and pepper to taste

1 tablespoon olive oil

1 avocado, sliced

4 slices cheese (Swiss, cheddar, or provolone)

4 slices bread (sourdough or ciabatta)

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 small red onion, thinly sliced

1 tomato, sliced

Butter or olive oil for grilling

1. Season chicken breasts with salt and pepper.

2. Heat olive oil in a skillet over medium-high heat and cook chicken 6-7 minutes per side until done.

3. Slice cooked chicken thinly and set aside.

4. Spread mayonnaise and Dijon mustard on each slice of bread.

5. Layer chicken, avocado, cheese, red onion, and tomato on two slices of bread.

6. Top with remaining slices, mayo side down.

7. Grill sandwiches in butter or oil 3-4 minutes per side until golden and melted.

8. Let cool slightly before serving.

Store leftovers in an airtight container in the fridge.

Reheat in a toaster oven for best results—avoid microwaving to prevent sogginess.

Keywords: Chicken Avocado Melt, hot sandwich recipe, quick lunch, gooey cheese, simple dinner