The Cheesy Chicken Avocado Melt You Have To Try! is a perfect mix of creamy avocado, tender chicken, and melty cheese, all sandwiched between warm, toasted bread. It’s got that great combination of gooey cheese and fresh avocado that just feels right every single time.
I usually like to keep things simple with this melt—just good quality bread, seasoned chicken, ripe avocado, and plenty of cheese that melts just perfectly. It’s one of those meals that I find myself craving when I want something comforting but still fresh. Plus, it comes together so quickly, making it a go-to for busy weeknights or a relaxed weekend lunch.
My favorite way to enjoy this melt is with a side of crisp pickles or a simple salad to balance out all the richness. It’s the kind of sandwich that everyone loves because it feels a little special but isn’t complicated at all. If you haven’t tried this combo yet, I promise it’s worth giving it a shot — it’s an easy way to turn everyday ingredients into something really tasty.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast makes this melt easy and tasty. Rotisserie chicken is a great shortcut, or use leftover chicken for less hassle.
Avocado: Ripe avocado adds creaminess and freshness. If you want, you can swap for guacamole or thin slices of cucumber for a different texture.
Cheese: Cheddar melts well and has sharp flavor. Mixing Monterey Jack adds extra creaminess. For a twist, try mozzarella or pepper jack for a bit of spice.
Bread: Thick slices like sourdough hold up to melting cheese and fillings. If you prefer, whole wheat or rye breads work well too.
Butter & Mayo: Butter makes the bread crispy when grilled, and a thin spread of mayo on the inside layer gives a nice creamy tang. Olive oil can substitute the butter for a lighter option.
How Do I Get the Bread Perfectly Crispy Without Burning?
Getting crispy bread that’s golden but not burnt is key to this sandwich. Here’s how I do it:
- Use medium heat—not too hot—to toast the bread slowly.
- Butter the bread evenly to help it brown nicely and add flavor.
- Keep an eye on the sandwich and adjust the heat as needed; flip once the bottom is golden.
- Press down gently with a spatula to help the sandwich cook evenly and cheese melt well.
- Patience pays off—cook for about 3-4 minutes per side for the best texture and melty cheese.
This method gives you a crunchy outside with a soft, cheesy, and creamy filling every time.
Equipment You’ll Need
- Nonstick skillet or griddle – perfect for evenly toasting the bread and melting the cheese without sticking.
- Spatula – helps you flip the sandwich easily and press it down gently for even cooking.
- Sharp knife – great for slicing the avocado and cutting the sandwich cleanly without squishing the filling.
- Cutting board – protects your counters and provides a safe space for chopping ingredients.
Flavor Variations & Add-Ins
- Swap chicken for turkey or ham for a different, but still tasty, protein option.
- Use pepper jack cheese instead of cheddar to add a little spice and extra melt.
- Add thin slices of tomato or red onion for fresh, tangy layers inside the melt.
- Mix in chopped bacon or crispy pancetta for an extra savory crunch I love on occasion.
How to Make Cheesy Chicken Avocado Melt
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded or chopped
- 1 medium avocado, diced
- 1 ½ cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- 4 slices of thick bread (sourdough or your choice)
- 2 tablespoons butter, softened
- 2 tablespoons mayonnaise (optional for spreading on bread)
- 1 teaspoon smoked paprika or chipotle powder (optional, for a smoky flavor)
- 1 tablespoon fresh cilantro, chopped (optional garnish)
- Salt and pepper, to taste
- Hot sauce or salsa (optional, to drizzle inside or on the side)
How Much Time Will You Need?
This recipe takes about 10-15 minutes in total. Most of the time is spent layering ingredients and toasting the sandwich until golden and melty. It’s quick to make and perfect for lunch or dinner!
Step-by-Step Instructions:
1. Season and Warm the Chicken
Season your cooked chicken with salt, pepper, and smoked paprika or chipotle powder if you want a little smoky flavor. Warm it briefly in a skillet over medium heat so the spices blend well and the chicken is ready to go.
2. Prepare the Bread
Butter one side of each bread slice evenly. For extra creaminess, spread mayonnaise on the non-buttered side. This helps balance the flavors and keeps your sandwich juicy.
3. Assemble and Toast Your Melt
Place two slices of bread butter-side-down in the preheated skillet. Add a generous layer of shredded cheese on top, then warm chicken, diced avocado, and a little more cheese to help everything stick together. Top with the remaining bread slices, butter-side-up.
Cook the sandwich for 3-4 minutes until the bottom is golden and crispy. Flip carefully and cook the other side for another 3-4 minutes, until golden and the cheese is melted all through.
4. Finish and Serve
Take the sandwiches off the skillet and let them rest for a minute. Slice in half and garnish with chopped cilantro if you like. Serve with hot sauce, salsa, or pickles for an extra kick!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to thaw the chicken fully before using. Thaw it in the fridge overnight or in a sealed bag submerged in cold water. Pat it dry to avoid extra moisture that can make the sandwich soggy.
Can I Make This Sandwich Vegetarian?
Absolutely! Simply skip the chicken and add extra avocado or roasted vegetables like bell peppers, mushrooms, or zucchini. You can also add beans or a plant-based protein for a filling meal.
How Should I Store Leftovers?
Keep any leftover sandwich in an airtight container in the fridge for up to 2 days. To reheat, warm it gently in a skillet over medium-low heat to keep the bread crispy and melt the cheese evenly.
Can I Use Different Types of Bread or Cheese?
Definitely! Thick slices like sourdough, whole wheat, or rye work great. For cheese, try mozzarella, pepper jack, or a creamy gouda for a tasty twist on the classic melt.
