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Chicken Avocado Melt Sandwich

Chicken avocado melt sandwiches feature a golden, buttery sourdough/ciabatta crust with sliced grilled chicken, creamy avocado, melted Swiss cheese, and crispy bacon in every bite. This easy lunch grilled chicken sandwich method finishes in a skillet for melty cheese and a crisp exterior.
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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: 770
Ingredients Equipment Method Notes

Ingredients
  

Chicken Avocado Melt Sandwich
  • 4 boneless chicken breasts Pounded thin so it cooks quickly and stays tender.
  • 2 ripe avocados Sliced for creamy layers in the melt.
  • 8 bacon Cooked crispy, then layered between cheese and chicken.
  • 8 Swiss cheese slices Use for melting into a gooey layer.
  • 8 sourdough or ciabatta bread slices Sourdough/ciabatta gives great crunch and structure.
  • 2 tbsp butter For buttering bread and crisping the crust.
  • 1 tbsp olive oil For searing the chicken.
  • 1 tsp garlic powder Seasoning for savory chicken.
  • 1 salt and black pepper To taste; season the chicken thoroughly.
  • 1 Dijon mustard Spread on bread for tang and sandwich flavor.
  • 1 mayonnaise Spread on bread to keep it moist and help the melt.

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken
  1. Season the pounded chicken with garlic powder, salt, and black pepper, then heat olive oil in a skillet over medium-high heat.
  2. Cook the chicken for 5–6 minutes per side until cooked through, then transfer to a plate.
Assemble the sandwiches
  1. Butter the outside of all bread slices.
  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 sandwiches with the buttered sides out.
Toast and melt
  1. Toast the sandwiches in a skillet over medium heat for 3–4 minutes per side until golden.
  2. Check that the Swiss cheese is fully melted, then slice diagonally and serve immediately.

Notes

Pro tip: pound the chicken thin for even cooking and faster searing, which helps it stay juicy inside the melty sandwich. Store leftover sandwiches covered in the fridge for up to 3 days; reheat in a skillet to re-crisp the bread. Freezing is not recommended because avocado texture changes when thawed. For a lighter option, use turkey bacon and reduced-fat Swiss (still melt-friendly) to cut calories and saturated fat.