Chicken Avocado Melt Sandwich
Two skillet melts with finely shredded cooked breast, ripe avocado and cheese. Butter the outside evenly and heat the filling fully while controlling browning.
Ingredients
Main Ingredients
- 2 small cooked chicken breasts finely shredded, about 2 cups total
- 1 ripe avocado mashed
- 4 slices cheddar or mozzarella cheese
- 4 slices bread sturdy sandwich slices
- 2 tablespoons butter or oil divide evenly over four outer bread faces
- to taste salt and pepper
Instructions
- Combine finely shredded cooked chicken, mashed avocado, and salt and pepper to taste. Use two small cooked breasts, about 2 cups shredded total.
- Spread 2 tablespoons butter evenly over one side of each of four bread slices. On the unbuttered interiors of two slices, layer one cheese slice, half the filling and another cheese slice. Close with the other bread slices, butter outside.
- Toast both sandwiches in a large pan, using medium or medium-low heat for about 3–4 minutes per side. Cover briefly after turning and lower heat if the bread browns too quickly. Continue until cheese melts and refrigerated cooked-chicken filling reaches 165°F; allow longer for thick sandwiches or sequential pan batches.
- Transfer to a board and let stand for a minute, then cut gently. Serve one sandwich per portion.
Notes
- Best fresh. Refrigerate promptly and use within one day for texture, within the chicken's existing storage limit.
- Reheat leftover or refrigerated cooked-chicken filling to 165°F.