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
Scale
- 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