Easy Chipotle Chicken Avocado Melt
Smoky chipotle-lime chicken, creamy avocado, and melty Jack cheese tucked between golden, buttery sourdough. A quick, crowd-pleasing grilled sandwich.
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Servings:
Ingredients
Main Ingredients
- 2.5 tbsp unsalted butter, softened for spreading
- 12 oz sourdough bread, sliced
- 6 oz Monterey Jack or pepper jack cheese, shredded
- 2 cup cooked shredded chicken
- 3 tbsp mayonnaise
- 1.5 tbsp chipotle peppers in adobo, minced include a little sauce
- 1 tbsp fresh lime juice
- 0.5 tsp garlic powder
- 0.5 tsp ground cumin
- 0.5 tsp kosher salt to taste
- 0.25 tsp black pepper
- 1 cup ripe avocado, sliced
- 2 tbsp red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
Instructions
Preparation Steps
- Stir mayonnaise, chipotle, lime juice, garlic powder, cumin, salt, and pepper in a bowl until smooth.
- Fold in the shredded chicken until evenly coated with the chipotle-lime mayo.
- Spread softened butter on one side of each sourdough slice.
- Warm a large skillet or griddle over medium heat.
- Assemble sandwiches on the unbuttered sides: smear a little extra chipotle mayo, add cheese, chicken, avocado, onion, and cilantro, then top with more cheese and a bread slice, buttered side out.
- Cook 3–4 minutes per side until bread is deep golden and cheese melts, pressing gently with a spatula.
- Rest 1 minute, then slice and serve hot.
Notes
Variation: Swap Monterey Jack for smoked gouda or add crispy bacon. Serving tip: Finish with a squeeze of lime and a pinch of flaky salt right before serving. To meal-prep, mix the chicken and sauce up to 2 days ahead and assemble just before griddling.
This recipe is an original creation inspired by classic Easy Chipotle Chicken Avocado Melt flavors. All ingredient ratios and instructions are independently developed.