Grilled Chicken Melt — warm, cheesy, and ridiculously satisfying. I still remember the rainy Saturday I tossed leftover grilled chicken and half an avocado between two slices of bread, hit the pan, and found my new favorite comfort lunch. Ten minutes later: gooey cheese, bright avocado, and crunchy bread. Game. Changed.
Grilled Chicken Melt: What makes this sandwich so irresistible
Why does this sandwich keep showing up in my weekly rotation? Texture and balance. Crunchy, butter-toasted bread + creamy avocado + hot, melty cheese + tender chicken = bliss in every bite. Add a smear of tangy mayo-Dijon and a few bright tomato slices, and you’ve got a Meal With Avocado that doesn’t feel heavy but totally satisfies. Bold tip: use a sturdy bread (sourdough or ciabatta) so your sandwich stays crisp and not soggy.
Ingredients (short notes — what each one does)
- Chicken breast (cooked, sliced) — the protein star. Great for Meals To Make With Chicken Breast.
- Ripe but firm avocado — cream and healthy fats; mash or slice.
- Cheese (Swiss, cheddar, or provolone) — melts beautifully.
- Bread (sourdough, ciabatta, or whole grain) — structure and crunch.
- Mayonnaise + Dijon mustard — tangy glue that keeps everything cozy.
- Tomato & red onion — freshness and bite.
- Olive oil or butter — for a golden, crispy exterior.
These simple parts add up to an epic Healthy Dinner Sandwiches option that’s easy to assemble.
A quick story: beginner-friendly comfort
This recipe began as a lazy rescue mission for two sad-looking leftovers: grilled chicken and a browned avocado. I wanted something fast that didn’t taste like “leftovers.” The first try was accidental perfection: the lemon-herb notes of the chicken matched the avocado’s richness, and the cheese pulled everything together. It’s now my go-to when I’m craving something hearty but not fussy — pure Easy Beginner Meals energy.
Simple how-to: make your Chicken Avocado Melt (fast)
- Season & slice your cooked chicken thinly. If cooking from raw: sear breasts 6–7 minutes per side over medium heat until 165°F, then rest and slice.
- Prep the avocado — slice or mash with a little salt and lime if you like.
- Assemble: spread mayo + Dijon on bread, layer chicken, avocado, cheese, tomato, and red onion. Top with the other slice.
- Grill: heat a skillet over medium; add butter or oil, grill sandwich 3–4 minutes per side pressing gently until bread is golden and cheese melts. Pro tip: cover the pan for the last minute to trap heat and melt the cheese faster.
- Rest & slice: let sit 1 minute, then cut and serve. Done.
Pro tips for the best result (read these)
- Don’t overripe your avocado. If it’s too soft, mash it and spread to avoid a sloppy sandwich.
- Thin slices = less bulk. Thinly sliced chicken layers heat faster and stay juicier.
- Use room-temp cheese. It melts more evenly and quicker.
- Press gently with a spatula while grilling for even browning.
- Make it quick: assemble while the pan heats to shave precious minutes off dinner prep. FYI — this whole thing can be done in under 20 minutes if your chicken is pre-cooked.
Variations to try (mix it up)
- Spicy: Add sliced jalapeño and pepper jack cheese.
- Mediterranean: Swap chicken for grilled lemon-herb chicken, add tzatziki instead of mayo, and use feta.
- Veggie swap: Use grilled tofu or portobello for a vegetarian twist — still a top Meal Ideas With Chicken alternative for non-meat nights.
- Meal prep friendly: slice grilled chicken and store separately; assemble and grill when ready — great for Simple Quick Dinner Ideas Easy Meals during the week.
Best ways to serve it
Pair the melt with a crisp lemony salad or baked sweet potato fries. Want something lighter? serve alongside sliced fruit or a small bowl of mixed greens. For a cozy combo, dunk slices in tomato soup — classic comfort. This sandwich works wildly well for lunch, quick dinner, or even a hearty brunch.
Quick tips for storage & leftovers
- Chicken: Keep sliced chicken in an airtight container for up to 3 days.
- Assembled (ungrilled): Wrap and refrigerate if you must, but grill fresh for best texture.
- Reheat: Use a toaster oven or skillet to preserve crispness — microwave will make the bread soggy.
These small habits keep your melts tasting like just-made magic.
Why this is a smart everyday meal
This is one of those Meals To Make With Chicken Breast that scales, freezes (chicken only), and adapts. It doubles as Avocado Recipes Lunch material — swap bread for a wheat wrap, or make an open-faced version over salad. For folks short on time but hungry for flavor, this sandwich ticks the boxes: quick, tasty, and balanced.
FAQs
Can I use rotisserie chicken?
Absolutely — it’s a perfectly delicious shortcut and keeps this an Easy Beginner Meals win.
What cheese melts best?
Swiss, provolone, or cheddar melt nicely. Use pepper jack for heat.
Can I make it ahead?
Prep chicken and veggies ahead, but assemble and grill just before eating to keep bread crisp.
Any tips for avocado shortcuts?
Mash overly ripe avocado with a squeeze of lime and a pinch of salt — spreads nicely and tastes fabulous.
So — hungry yet? This Chicken Avocado Melt gives you cheese pull, crunchy bread, and a creamy smack of avocado in every slice. It’s perfect as a Meal With Avocado showcase and lives in the sweet spot between casual comfort and thoughtful dinner. Try it tonight: quick, forgiving, and endlessly tweakable. Tell me your fave variation — spicy, Mediterranean, or classic? I’m team classic, but I won’t judge if you go rogue.
Chicken Avocado Melt — Grilled Chicken Melt with Creamy Avocado
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Category: Lunch
Description
A speedy, wholesome sandwich that layers tender chicken, silky avocado, and gooey cheese between toasted bread. Super approachable for new cooks and perfect for a quick lunch or easy weeknight dinner.
Ingredients
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 1 Tbsp olive oil (for cooking chicken)
- 1 ripe avocado, thinly sliced
- 4 slices cheese (Swiss, cheddar, provolone, or your favorite)
- 4 slices sturdy bread (sourdough, ciabatta, or similar)
- 2 Tbsp mayonnaise
- 1 Tbsp Dijon mustard
- 1 small red onion, cut into thin rings
- 1 tomato, sliced
- Butter or extra olive oil (for toasting the sandwich)
Instructions
- Pat the chicken dry and season both sides with salt and pepper. Heat the olive oil in a skillet over medium–high heat. Add the chicken and cook until nicely browned and cooked through — about 6–7 minutes per side depending on thickness. Transfer to a cutting board and let rest for 5 minutes before thinly slicing.
- While the chicken rests, slice the avocado, tomato, and onion. Arrange your cheese slices so they’re within easy reach.
- Mix the mayonnaise and Dijon mustard together and spread the mixture on one side of each bread slice.
- Build two sandwiches: start with a mayo-coated slice of bread, add sliced chicken, a layer of avocado, a cheese slice, a few onion rings, and tomato slices. Top with the remaining bread, mayo side down.
- Warm a skillet or grill pan over medium heat and add a little butter or oil. Place the sandwiches in the pan and press lightly with a spatula (or use a panini press). Cook 3–4 minutes per side until the bread is golden and the cheese has melted. Cover the pan in the final minute to help the cheese soften if needed.
- Remove sandwiches from the heat, rest for a minute, then cut in half and serve immediately.
Notes
- Let the chicken rest after cooking so it stays juicy when you slice it.
- If your avocado is overripe, mash it with a squeeze of lime and spread it on the bread to avoid a messy sandwich.
- A panini press gives perfectly even toasting; a skillet works great too.
- For extra flavor, rub the bread with a little olive oil and garlic before toasting, or swap mayo for pesto.
- To keep avocado from browning, toss slices with a splash of lemon or lime juice.
Nutrition
- Serving Size: 1 sandwich
- Calories: 512
- Sugar: 4g
- Sodium: 610mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 85mg
