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Chicken Avocado Melt Sandwich

Chicken avocado melt sandwiches with grilled, pounded chicken, creamy avocado, and melted Swiss cheese in a golden toasted sourdough crust. Layered with crispy bacon and finished with Dijon and mayo for a juicy, melty cross-section bite.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless chicken breasts Pounded thin for quick, even cooking.
  • 1 tsp garlic powder
  • 0.5 salt and black pepper Season to taste; use salt and black pepper.
  • 1 tbsp olive oil
Avocado melt filling
  • 2 ripe avocados Sliced.
  • 8 slices Swiss cheese Use 8 slices total.
  • 8 strips bacon Cooked crispy.
Sandwich
  • 8 sourdough or ciabatta bread 8 slices total.
  • 2 tbsp butter For toasting the bread outside.
  • 1 Dijon mustard Spread on the unbuttered side of half the bread slices.
  • 1 mayonnaise Spread on the unbuttered side of the other half.

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken
  1. Season the chicken breasts with garlic powder, salt, and black pepper, then cook in olive oil over medium-high heat for 5–6 minutes per side until cooked through.
  2. Keep the heat at medium-high so the chicken browns quickly, then transfer to a plate and rest briefly while you assemble.
Assemble the melts
  1. Butter the outside of all bread slices so the crust browns evenly in the skillet.
  2. Spread Dijon on the unbuttered side of half the bread slices and mayonnaise on the other half, then layer swiss cheese, chicken, avocado slices, and bacon on the Dijon side.
  3. Close each sandwich with the remaining bread, buttered-side out, so the cut side shows the creamy avocado, melted cheese, and crispy bacon layers.
Toast and serve
  1. Toast the sandwiches in a skillet over medium heat for 3–4 minutes per side until golden and cheese is fully melted.
  2. Slice diagonally and serve immediately to keep the cheese pull gooey and the crust crisp.

Notes

For the juiciest chicken, pound to an even thickness so it finishes at the same time and gets a good golden sear; if your bread browns too fast, lower the skillet to medium-low. Store assembled sandwiches in the fridge up to 2 days; reheat in a skillet until warmed through (cheese will re-melt but bread may soften). Freezing is not recommended because avocado can turn watery. For a lighter option, use turkey bacon and reduced-fat Swiss.