Chipotle Chicken Avocado Melt

Spicy savory and perfectly melty this chipotle chicken avocado melt captures everything I crave in a quick lunch Its smoky warmth and creamy layers make each bite extra satisfying especially on a busy day when you want real flavor fast

I first tried a version of this sandwich after a weekend trip to the Southwest and it immediately became my go to for afternoons when I need something with a little punch

Ingredients

• Boneless skinless chicken breast: gives the sandwich its protein boost Choose plump pieces for easy shredding
• Avocado: sliced for creamy texture Find ripe avocado that gives just a little when pressed gently
• Shredded cheddar cheese: melts beautifully and adds sharpness A good quality block cheese will always give the richest flavor
• Chipotle pepper in adobo sauce: brings that smoky heat Use soft peppers packed in adobo and chop finely for an even spread
• Bread: preferably sturdy and slightly tangy sourdough or multigrain Sturdy texture means no sogginess
• Butter: for golden crisp edges always choose real butter for deeper flavor

Step-by-Step Instructions

Cook the Chicken:

Start by seasoning the chicken breast lightly with salt and pepper Place it in a nonstick skillet and cook on medium heat for about six minutes per side or until the thickest part is no longer pink Juices should run clear Let it rest for a couple of minutes to keep it juicy

Shred the Chicken:

Grab two forks and shred the cooked chicken into bite sized pieces Pile onto a plate so you are ready to assemble Your goal here is rustic not perfect pieces

Assemble the Sandwich:

Lay out two slices of bread Butter one side of each this is the side that will touch the skillet Flip both over so buttered sides are down On one non buttered side layer the shredded chicken followed by creamy slices of avocado Make sure every bite gets some avocado Sprinkle on the chopped chipotle pepper as evenly as possible then top with shredded cheddar cheese

Seal and Toast:

Top with the second slice of bread buttered side facing out Carefully slide your sandwich back into the skillet from earlier Heat over medium and press down gently with a spatula for good contact Cook for about three minutes each side until both bread slices are crisp and golden brown Make sure the cheese is fully melted

Serve:

Use a sharp knife to cut the sandwich in half if desired Serve it hot so you get that gooey cheese and tender chicken combo at its best

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My favorite part is definitely the gooey cheddar with rich buttery avocado One afternoon I made this for my brother during a rainstorm and we both agreed it was the coziest five minute meal we’d had in ages

Storage Tips

If you plan on making these ahead cook and shred the chicken then keep it refrigerated up to two days Store avocado separately to avoid browning Assembled sandwiches can be reheated in a skillet or sandwich press but always toast just before you plan to eat so the bread stays crunchy

Ingredient Substitutions

Swap cheddar for Monterey Jack gouda or mozzarella for a milder flavor If you do not have chipotle pepper try a pinch of smoked paprika or chili flakes for a gentler heat Leftover rotisserie chicken works just fine in place of freshly cooked breast

Serving Suggestions

Pair with crisp coleslaw a simple green salad or tangy pickles for extra crunch On extra busy days I sometimes serve with tortilla chips or fresh salsa as a playful side

History of the Melt

Sandwich melts have been classic diner fare for decades This version brings in flavors from Mexican cuisine via chipotle peppers and adobo combining the heartiness of American melts with bold smoky undertones from Southwestern cooking

Frequently Asked Questions

→ Can I use canned shredded chicken instead of cooking a fresh chicken breast?

Yes, canned shredded chicken is a great shortcut. Make sure to drain it well, and mix it with seasonings for added flavor.

→ What other cheeses can I use besides cheddar?

You can use mozzarella, gouda, pepper jack, or any other meltable cheese that complements the flavors.

→ Can I make this sandwich without butter?

Yes, you can use olive oil or a non-stick spray for a lighter version. However, butter adds a rich toasty flavor.

→ Are there any substitutions for chipotle peppers?

If you don’t have chipotle peppers, try using smoked paprika or chili flakes for a similar smoky spice.

→ Can I make this sandwich in a panini press?

Absolutely! A panini press works perfectly, giving you evenly toasted bread and melted cheese.

→ How can I store leftovers?

It’s best to enjoy the sandwich fresh, but you can store leftovers in an airtight container in the fridge for up to a day. Reheat in a skillet for best results.