Description
Grilled sandwich loaded with juicy chicken, creamy avocado, melted cheddar cheese, and chipotle mayo on toasted sourdough.
Ingredients
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- 2 cups cooked chicken breast, sliced (rotisserie chicken works great!)
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- 4 slices sourdough bread (or ciabatta, whole grain)
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- 2 tbsp butter, softened
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- 1 large ripe avocado, sliced
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- 4 slices sharp cheddar cheese
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- ¼ cup mayonnaise
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- 1-2 tsp chipotle peppers in adobo, minced
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- Salt and pepper to taste
Instructions
In a small bowl, mix the mayonnaise with minced chipotle peppers in adobo. Taste and adjust—add more chipotle for heat or more mayo to mellow it out. Set aside.
Spread softened butter on one side of all four bread slices. This will be the outside of your sandwich that gets golden and crispy. Don’t skip this step—it’s what makes the bread perfect!
On the unbuttered side of two slices, spread a generous amount of chipotle mayo. Layer with one slice of cheese, half the chicken, avocado slices, and another slice of cheese. Top with the second bread slice, buttered side facing out.
Heat a large skillet over medium heat. Place sandwiches in the skillet and cook for 3-4 minutes per side, pressing gently with a spatula. Cook until the bread is golden brown and crispy, and the cheese is completely melted and gooey.
Remove sandwiches from the skillet and let sit for 1 minute (this prevents the filling from sliding out). Slice in half diagonally and serve immediately while the cheese is still melty!
Notes
- Use rotisserie chicken for quick prep.
- Don’t skip buttering the outside – it makes the bread perfectly crispy.
- For less heat, use less chipotle pepper.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: American