Ingredients
2 cooked chicken breasts, sliced or shredded
1 ripe avocado, mashed or sliced
4 slices of bread (sourdough, whole wheat, or ciabatta)
4 slices of cheese (cheddar, mozzarella, or pepper jack)
2 tbsp butter or olive oil (for toasting)
Salt and pepper to taste
Optional: tomato slices
Optional: red onion slices
Optional: lettuce leaves
Instructions
- Preheat a skillet or griddle over medium heat.
- Lightly butter the outer sides of each bread slice.
- On the unbuttered side of two slices, layer chicken, avocado, and cheese.
- Add optional toppings like tomato, red onion, or lettuce if desired.
- Top each with the remaining bread slices, buttered side out.
- Place the sandwiches in the skillet and press down slightly.
- Cook for 3–4 minutes per side, or until golden brown and cheese is melted.
- Remove from heat, slice in half, and serve warm.
Notes
- Use lemon or lime juice to keep avocado from browning.
- Rotisserie chicken is a great shortcut.
- Panini press or grill can be used instead of a skillet.
- Not recommended for freezing due to avocado and bread texture changes.
- Store leftovers in the fridge for up to 2 days.
- Reheat in a skillet, toaster oven, or air fryer for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Pan Toasted
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 150
- Sugar: 2g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg
