I have a soft spot for sandwiches that feel both indulgent and fresh, and this Chicken Avocado Melt Sandwich does exactly that — gooey cheddar, creamy avocado, and tender chicken tucked into golden sourdough. I love how every bite has a contrast of textures: crisp bread, lush avocado, and melted cheese pulling apart like a warm, savory ribbon. If you like the handheld comfort of chicken avocado wraps, this melt is the next-level cozy sibling.

Why Chicken Avocado Melt Sandwich Deserves a Spot in Your Kitchen

Perfect weeknight hero: It comes together in minutes when you have leftover cooked chicken, making dinner feel effortless and a little luxurious.
Textural joy: Crispy, buttered bread meets silky mashed avocado and molten cheddar for a delightful symphony of textures.
Bright and balanced: Lemon and a touch of mayo lift the chicken so the sandwich never feels heavy.
Flexible and forgiving: Use rotisserie chicken, shredded leftovers, or even a quick grilled breast — it adapts to what you have.
Crowd-pleaser for all ages: Kids love the melted cheese, adults appreciate the fresh avocado and tangy lemon.

Gathering Your Ingredients

2 cups cooked chicken, shredded or chopped (about 200-250 g) — provides the hearty base and protein.
1 ripe avocado, peeled, pitted and mashed — adds creaminess and healthy fat; choose one that gives slightly when pressed.
1 tablespoon lemon juice — brightens the avocado and stops browning.
2 tablespoons mayonnaise — binds the chicken and adds richness.
Salt and black pepper to taste — essential seasoning for balance.
4 slices sourdough or country bread — sturdy slices that crisp up beautifully on the griddle; if you prefer a chewier option, try a toasted bagel like in this chicken bagel sandwich.
4 slices sharp cheddar cheese (or 4 oz / 115 g) — sharpness cuts through the richness and melts into silky threads.
1 tablespoon butter for grilling — gives the crust its golden, snappy finish.
Optional: 2-3 thin slices tomato or 2 tablespoons finely chopped red onion — add freshness and a little bite if you like.

Crafting Your Perfect Chicken Avocado Melt Sandwich

Let’s get cooking — these steps are straightforward and forgiving, and you’ll be rewarded with a sandwich that’s cozy and irresistible.

In a medium bowl, combine the shredded cooked chicken with mayonnaise, lemon juice, salt, and pepper. Mix until evenly coated. Taste and adjust seasoning.
Mash the avocado in a small bowl until mostly smooth. Season with a pinch of salt and a squeeze of lemon juice to prevent browning.
Spread the mashed avocado evenly on two slices of bread. Top each with half of the chicken mixture, optional tomato or red onion slices, and two slices of cheddar cheese. Close sandwiches with remaining bread slices.
Heat a skillet or griddle over medium heat. Spread butter on the outside of each sandwich. Place sandwiches in the skillet and cook 3-5 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
Remove sandwiches from the skillet, let rest 1 minute, then slice in half. Serve warm and enjoy.

Follow those five steps and you’ll have a perfectly balanced melt — I like to press gently with a spatula while it grills to encourage even browning and quick melting.

My Favorite Tricks for a Perfect Melt

Temperature matters: Medium heat gives you a golden crust without burning before the cheese melts. I always preheat the skillet for a minute or two.
Press, but don’t squish: Use a spatula to press the sandwich lightly as it cooks; this helps the cheese melt and the bread toasting evenly.
Keep avocado green: A squeeze of lemon into the mashed avocado prevents browning and adds a fresh zip. For a herbier angle, I sometimes fold a tablespoon of chopped cilantro or parsley into the avocado. Also, if you’re curious about crisp coatings and flavor layering, peek at the technique in the Green Goddess Crispy Chicken Sandwich.
Cheese choice matters: Sharp cheddar gives bold flavor, but Gruyere or Monterey Jack are excellent if you want nuttier or milder melty profiles.

Creative Twists to Try

Smoky chipotle: Stir in a teaspoon of adobo sauce or a pinch of chipotle powder into the chicken mayo for warmth and smokiness.
Bacon and jalapeno: Add crispy bacon and thinly sliced jalapeno for a crunchy, spicy lift.
Mediterranean flair: Swap cheddar for feta and add cucumber slices and a drizzle of tzatziki for a fresher take.
Open-faced salad: Toast bread, top with chicken-avocado mix, and finish under the broiler for a crunchy, melty open-faced treat. Leftover filling also makes a killer grilled chicken orzo salad with avocado if you want to transform leftovers into a light lunch.
Make it crunchy: Toss the chicken in panko and pan-sear it first for a crisp interior before assembling the sandwich.

Best Ways to Serve and Savor

Serve these melts hot so the cheddar is gloriously stringy and the bread sings with buttered crunch. I like cutting them on the diagonal and serving two halves per person alongside a crisp salad of baby greens, radishes, and a lemon vinaigrette to echo the citrus in the sandwich. For a casual meal, pair with kettle-cooked chips and pickles for extra texture contrast. On picnic days, wrap each sandwich in parchment so the bread stays warm and the filling settles but doesn’t get soggy.

Saving and Reheating Leftovers

Refrigeration: Store leftover sandwiches in an airtight container for up to 2 days. If you know ahead you’ll be saving them, slightly under-toast the bread so it doesn’t become too stiff on reheating.
Freezing: Assembled sandwiches do not freeze well because avocado becomes watery; instead, freeze extra shredded chicken (without avocado) for up to 3 months. Thaw and mix with fresh avocado when ready.
Reheating: For best results, reheat in a skillet over low-medium heat, covered for a minute to help the cheese melt, or use a toaster oven at 350 F for 5-7 minutes. Avoid the microwave if you want to keep the bread crisp.

Your Questions Answered

Q: Can I use canned chicken?
A: Yes, in a pinch. Drain it well and dry with paper towels before mixing so the filling isn’t watery. Adjust salt and mayo to taste.

Q: How ripe should the avocado be?
A: Look for an avocado that yields slightly to gentle pressure. Too soft and it will be mushy; too firm and it won’t mash smoothly.

Q: Can I make this vegetarian?
A: Absolutely — swap cooked, shredded jackfruit or a thick slice of grilled halloumi for the chicken, and keep the mayo-lemon mix for tang and creaminess.

Q: Is this sandwich healthy?
A: It balances protein, healthy fats from avocado, and carbs from bread. You can lighten it by using whole-grain bread, Greek yogurt in place of some mayo, or less butter for grilling.

Conclusion

This Chicken Avocado Melt Sandwich is one of those reliable go-tos that feels special without fuss — warm, cheesy, and bright with avocado and lemon. If you want to explore smoky variations, start with Simply Whisked’s Chipotle Chicken Avocado Melt for inspiration. For a copycat twist that leans into Panera flavors, the EASY Copycat Panera Chipotle Chicken Avocado Melt Recipe has great notes. If you like a spicy, saucy version, check out the ideas on Cooking and Cussing’s Chipotle Chicken Avocado Melts. And for another take on the beloved chain-style favorite, see the Copycat Panera Chipotle Chicken Avocado Melt – Frugal Hausfrau. I hope you give this sandwich a whirl — it’s one of my favorite quick meals, and I love hearing how folks personalize it.