Name: Chicken Avocado Melt
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Ingredients: 2 slices slices bread (sourdough, whole wheat, or sandwich loaf); 1 cup cooked chicken, shredded (rotisserie or leftover roast chicken works great); 1 ripe avocado mashed; 1 cup shredded cheese (cheddar or mozzarella); 1 tablespoon mayonnaise (optional, for extra creaminess); Salt and pepper to taste; Butter for grilling (or olive oil for a lighter option)

I still remember the first time I mashed a ripe avocado into shredded chicken and grilled it between two slices of buttered sourdough — the sandwich was creamy, salty, and impossibly satisfying. This Chicken Avocado Melt is a fast, forgiving sandwich that turns leftover roasted or rotisserie chicken into something bright and comforting. It’s perfect for busy weeknights, a quick weekend lunch, or an easy packable meal for a picnic.

I often keep rotisserie chicken on hand for recipes like this; if you want inspiration for other chicken-forward meals, try the melt-in-your-mouth chicken recipe for another simple winner.

Why cook this at home

Quick comfort food doesn’t have to mean takeout. This melt combines creamy avocado, tender chicken, and gooey cheese into a crunchy, handheld comfort meal that’s ready in about 10 minutes. It’s budget-friendly (uses leftovers), customizable (swap cheese or bread), and kid-approved — the mild flavors are easy to adjust.

“A lunchtime staple at our house — fast, filling, and every bite has the perfect mix of cream and crunch.” — a repeat family review

When to make it:

Weeknight dinners when you don’t want to fuss.
Brunches that need a savory option.
Using up leftover chicken from a roast or a soup.

Step-by-step overview

This recipe is straightforward: mix, assemble, and grill. First you’ll mash avocado and fold in shredded chicken for a creamy filling. Then butter your bread, layer the filling and cheese, and pan-fry until the bread is golden and the cheese is melted. Expect about 10–12 minutes total: 5 minutes prep, 5–7 minutes cooking.

What you’ll need

2 slices bread (sourdough, whole wheat, or sandwich loaf)
1 cup cooked chicken, shredded (rotisserie or leftover roast chicken works great)
1 ripe avocado, mashed
1 cup shredded cheese (cheddar or mozzarella)
1 tablespoon mayonnaise (optional, for extra creaminess)
Salt and pepper to taste
Butter for grilling (or olive oil for a lighter option)

Notes and substitutions:

Use Greek yogurt or a smear of cream cheese instead of mayo for tang.
For a gluten-free option, swap in your favorite gluten-free bread.
If you like a smoky kick, add a pinch of smoked paprika or a drizzle of chipotle sauce.
For another recipe that pairs avocado with protein in a different way, see this baked cilantro lime salmon with avocado salsa.

Step-by-step instructions

Combine the filling: In a medium bowl, mash the avocado with a fork. Add the shredded chicken and stir until evenly mixed.
Add mayo and seasoning: Stir in the tablespoon of mayonnaise if using. Season with salt and pepper to taste.
Heat the pan: Warm a skillet over medium heat. Add a little butter or oil to the pan if needed.
Butter the bread: Spread butter on one side of each slice of bread. Place one slice butter-side down in the skillet.
Assemble: On the unbuttered side of the bread in the pan, spread the chicken-avocado mixture evenly. Sprinkle the shredded cheese over the mixture.
Top and grill: Place the second slice of bread on top, butter-side up. Grill 3–4 minutes per side, pressing gently with a spatula, until bread is golden and cheese is melted.
Rest and serve: Remove from pan, let rest 1 minute, cut in half, and serve warm.

Best ways to enjoy it

Serve the melt with bright, contrasting sides to balance the richness:

A crisp green salad with lemon vinaigrette.
Crispy sweet potato fries or classic kettle chips.
Pickled red onions or a quick cucumber salad for acidity.
For a brunch spread, pair with a simple fruit bowl and iced tea.

Storage and reheating tips

Refrigerator: Store leftover assembled but ungrilled filling in an airtight container for up to 2 days. Grilled sandwiches are best eaten immediately but will keep in the fridge for up to 24 hours.
Reheat: Rewarm on a skillet over low-medium heat for 3–4 minutes per side to keep the bread crisp and cheese melted. An oven at 350°F for 8–10 minutes also works well.
Freezing: The filling (chicken + avocado) doesn’t freeze well — avocado changes texture when frozen. If you anticipate freezing, store shredded chicken separately and add fresh avocado when thawed.
Food safety note: keep cooked chicken refrigerated within two hours of cooking and use within 3–4 days.

Pro chef tips

Use a ripe but slightly firm avocado. Overripe avocados can be watery and make the sandwich soggy.
Shred chicken finely so every bite has a good balance of avocado and meat.
Press gently while grilling to compact the sandwich for even melting — don’t squish it flat or you’ll lose the creaminess.
For ultra-crispy bread, toast the slices briefly in the skillet before assembling.
Need inspiration for other chicken dishes to make ahead and repurpose? Try this award-winning white chicken chili for a meal that yields leftover chicken perfect for sandwiches.

Flavor swaps

Spicy: Mix in a spoonful of chipotle mayo or hot sauce.
Mediterranean: Use feta, add sliced tomatoes, and a sprinkle of oregano.
Tex-Mex: Add black beans, corn, and pepper jack cheese.
Lighter: Use olive oil instead of butter and low-fat cheese.
If you’ve got leftover chicken from a lemony soup, shredded meat from an avgolemono soup recipe can add a bright twist to the filling.

Your questions answered

Q: Can I use raw chicken?
A: No — this recipe calls for cooked, shredded chicken. Raw chicken won’t cook through in the sandwich. Use leftover roast, rotisserie, or poached chicken.

Q: How ripe should the avocado be?
A: Aim for just-ripe: yields slightly under pressure with no brown spots. Too soft and the filling becomes mushy; too firm and it won’t mash smoothly.

Q: Can I make this gluten-free or dairy-free?
A: Yes. Swap gluten-free bread for regular bread. For dairy-free, use a plant-based cheese and olive oil or vegan butter for grilling.

Q: How long does the prepared filling keep?
A: Store the chicken-avocado mixture in the fridge for up to 2 days; the avocado will slowly darken, so press a piece of plastic wrap directly onto the surface to limit air exposure.

Conclusion

This Chicken Avocado Melt is a fast, adaptable sandwich that makes brilliant use of leftover chicken. For smoky variations and copycat restaurant versions, check out a chipotle-style take on the sandwich at Chipotle Chicken Avocado Melt – Simply Whisked, or try a copycat Panera-style recipe with bold flavors at EASY Copycat Panera Chipotle Chicken Avocado Melt Recipe.