Description
The Chipotle Chicken Avocado Melt is a flavorful fusion of Mexican and American cuisines. This sandwich combines spicy chipotle-marinated chicken, creamy avocado, and gooey cheddar cheese, all toasted to perfection between slices of crispy sourdough or ciabatta bread. The melt delivers a smoky, spicy kick balanced by the smooth richness of avocado, making it an irresistible choice for lunch, dinner, or even a hearty brunch. Serve it with sweet potato fries or a fresh Caesar salad for a complete meal. This melt is sure to be a hit with anyone who loves bold flavors and satisfying comfort food.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts (or rotisserie chicken for convenience)
- 1/4 cup chipotle peppers in adobo sauce (adjust to taste)
- 1 tablespoon lime juice
- Salt and pepper to taste
For the Sandwich:
- 1 large ripe avocado
- 1/2 cup shredded cheddar or Monterey Jack cheese (or mix both)
- 8 slices sourdough or ciabatta bread
- 1/2 cup mayonnaise
- 2 tablespoons butter, for grilling
- Fresh cilantro (optional for garnish)
- Extra lime juice (optional for a zesty kick)
Instructions
-
Marinate the Chicken:
In a bowl, mix the chipotle peppers in adobo sauce, lime juice, salt, and pepper. Coat the chicken breasts in this marinade and let them sit for at least 30 minutes. For deeper flavor, marinate for up to 2 hours. If you’re short on time, use rotisserie chicken and mix it with the chipotle marinade. -
Grill the Chicken:
Heat a grill pan or skillet over medium heat. Add 1 tablespoon of butter and cook the marinated chicken breasts for 6-8 minutes per side, or until fully cooked (internal temperature should reach 165°F/75°C). Set the chicken aside to rest for 5 minutes before slicing thinly. -
Prepare the Avocado Spread:
While the chicken is resting, mash the avocado in a small bowl with a pinch of salt, lime juice, and chopped cilantro (if desired). Keep it chunky for texture or smooth for a creamier spread. -
Assemble the Sandwiches:
Spread a thin layer of mayonnaise on one side of each slice of bread. This will help create a crispy, golden crust when grilled. On the other side of the bread, generously spread the mashed avocado. -
Layer the Chicken and Cheese:
Place the thinly sliced chicken on top of the avocado. Sprinkle a generous amount of shredded cheese over the chicken. Close the sandwich with the other slice of bread, avocado side facing in. -
Grill the Sandwich:
In the same pan used for the chicken, melt the remaining butter over medium heat. Place the sandwiches in the pan and grill each side for 2-3 minutes, pressing down gently with a spatula. Cook until the bread is golden brown and crispy, and the cheese is fully melted. -
Serve:
Slice the sandwich in half and serve hot. Garnish with extra cilantro and lime wedges if desired. Pair with sweet potato fries or a Caesar salad for a complete meal.
Notes
- Rotisserie Chicken Shortcut: If you’re pressed for time, use store-bought rotisserie chicken. Shred the chicken and toss it in the chipotle marinade for a faster version of this melt.
- Vegetarian Option: Substitute grilled tofu or vegetables like zucchini, mushrooms, or bell peppers for a delicious vegetarian version of this sandwich.
- Cheese Variations: Feel free to swap out cheddar or Monterey Jack with mozzarella for a creamier melt or Pepper Jack for extra spice.
- Gluten-Free: Use gluten-free bread to make this sandwich gluten-free.
- Make It Spicier: Add extra chipotle peppers or a dash of hot sauce to the chicken marinade for a spicier sandwich.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican-American Fusion
Nutrition
- Calories: 580 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 95mg