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Chicken Avocado Melt Sandwich

Chicken avocado melt sandwiches with golden toasted sourdough, sliced grilled chicken, creamy avocado, and melted Swiss cheese in every bite. Cooked in a skillet for a cheesy pull and crisp crust, finished with Dijon and mayonnaise spread.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless chicken breasts pounded thin
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 0.25 salt and black pepper to taste
Avocado Melt Filling
  • 2 ripe avocados sliced
  • 8 strips bacon cooked crispy
  • 8 Swiss cheese slices
  • 2 tbsp butter for toasting bread
Sandwich Bread & Spreads
  • 8 sourdough or ciabatta bread slices
  • 1 Dijon mustard for spreading
  • 1 mayonnaise for spreading

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken
  1. Season the pounded chicken breasts with garlic powder, salt, and black pepper, then cook in olive oil over medium-high heat for 5–6 minutes per side until cooked through.
  2. Transfer the chicken to a plate and let it rest briefly while you prep the bread and toppings so it slices easily for layering.
Assemble the sandwiches
  1. Butter the outside of all bread slices so the crust toasts evenly.
  2. Spread Dijon on the unbuttered side of half the bread slices and mayonnaise on the other half.
  3. Layer Swiss cheese, chicken, avocado slices, and crispy bacon on the Dijon side, then close the sandwich buttered-side out.
Toast and melt
  1. Toast in a skillet over medium heat for 3–4 minutes per side until golden and the cheese is fully melted.
  2. Slice diagonally and serve immediately for the best cheese pull and warm, creamy avocado.

Notes

For the fastest, even cook, keep chicken cutlets thin and uniform before searing. Store leftovers in the refrigerator up to 3 days; reheat in a skillet over medium-low until warmed and the bread crisps again. For a lighter option, swap bacon for turkey bacon to reduce saturated fat while keeping the crunch.