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Chicken Avocado Melt Sandwich

Chicken avocado melt sandwiches with a golden, crispy sourdough crust and creamy avocado tucked under melted Swiss. Juicy pounded chicken, crispy bacon, and a Dijon-and-mayo spread create a cheesy chicken sandwich with a pull-apart bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless chicken breasts Pounded thin for even grilling.
  • 1 tsp garlic powder
  • 0.25 tsp salt Use to season chicken to taste.
  • 0.25 tsp black pepper Use to season chicken to taste.
  • 1 tbsp olive oil
Sandwich
  • 2 avocados Ripe, sliced.
  • 8 bacon Cooked crispy, strips.
  • 8 Swiss cheese Slices.
  • 8 sourdough or ciabatta bread Slices.
  • 2 tbsp butter For toasting/buttering outside bread.
  • 0.5 tbsp Dijon mustard For spreading on the unbuttered side of half the bread slices.
  • 0.5 tbsp mayonnaise For spreading on the unbuttered side of the other half of bread slices.

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken
  1. Season the chicken breasts with garlic powder, salt, and black pepper, then add olive oil to a skillet over medium-high heat and cook for 5–6 minutes per side until cooked through, flipping once.
  2. Transfer the cooked chicken to a plate to rest briefly while you prep the sandwiches so it stays juicy.
Assemble and toast the melts
  1. Butter the outside of all bread slices, then spread Dijon on the unbuttered side of half the slices and mayonnaise on the other half.
  2. On the Dijon side, layer Swiss cheese, the cooked chicken, sliced avocados, and crispy bacon, then close with the buttered-side-out remaining bread slices.
  3. Toast in the same skillet over medium heat for 3–4 minutes per side until golden and the Swiss cheese is fully melted.
  4. Slice diagonally and serve immediately.

Notes

For the best melt, keep the skillet at medium during toasting so the bread gets golden without burning while the Swiss fully melts. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet for best texture (microwave softens the crust). Freezing is not recommended due to avocado texture. If you want a lighter option, swap mayonnaise for Greek yogurt to maintain tang and creaminess.