Can I make a Chipotle Chicken Avocado Melt ahead of time?

You can prepare the chipotle sauce and cook or shred the chicken in advance. However, it's best to assemble and toast the Chipotle Chicken Avocado Melt just before serving to keep the bread crispy and the avocado fresh.

What type of chicken works best for this recipe?

Smoked chicken breast offers great flavor, but grilled chicken, rotisserie chicken, shredded chicken, or sliced deli chicken all work well. Using leftover cooked chicken also makes this recipe even quicker to prepare.

How can I make the sandwich less spicy?

Reduce the amount of chipotle adobo sauce in the mayonnaise or replace part of it with extra mayonnaise. You can also omit spicy peppers and choose a mild cheese for a more family-friendly Chipotle Chicken Avocado Melt .

Can I make this sandwich dairy-free?

Yes. Simply use your favorite dairy-free cheese or leave the cheese out altogether. The creamy avocado and smoky chipotle sauce still provide plenty of flavor, making the Chipotle Chicken Avocado Melt delicious even without traditional cheese.

Chipotle Chicken Avocado Melt – Easy Homemade Recipe

Name: Chipotle Chicken Avocado Melt
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: 2 slices sourdough bread; 1 tablespoon olive oil; 2 ounces smoked chicken breast, sliced; 1/4 ripe avocado, sliced; 1 slice Gouda cheese or dairy-free cheese slice; 3 Peppadew peppers, sliced; 1 tablespoon fresh cilantro, chopped; 2 tablespoons chipotle sauce; 1/2 cup mayonnaise; 1 tablespoon chipotle adobo sauce; 1 tablespoon fresh lemon juice; 1 garlic clove, minced; 1/4 teaspoon coarse salt

Description

This Chipotle Chicken Avocado Melt is a smoky, creamy, and satisfying toasted sandwich made with tender chicken, ripe avocado, melted cheese, tangy Peppadew peppers, fresh cilantro, and a homemade chipotle mayo. It’s an easy restaurant-style recipe that’s perfect for a quick lunch or comforting dinner.

Ingredients

Scale

2 slices sourdough bread
1 tablespoon olive oil
2 ounces smoked chicken breast, sliced
1/4 ripe avocado, sliced
1 slice Gouda cheese or dairy-free cheese slice
3 Peppadew peppers, sliced
1 tablespoon fresh cilantro, chopped
2 tablespoons chipotle sauce
1/2 cup mayonnaise
1 tablespoon chipotle adobo sauce
1 tablespoon fresh lemon juice
1 garlic clove, minced
1/4 teaspoon coarse salt

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Instructions

In a small bowl, combine the mayonnaise, chipotle adobo sauce, lemon juice, minced garlic, and salt until smooth to make the chipotle sauce.
Slice the avocado and prepare all sandwich ingredients before heating the pan.
Heat a large skillet over medium-high heat.
Brush the outside of each slice of sourdough bread with olive oil.
Place one slice of bread, oiled side down, into the hot skillet.
Layer the cheese, sliced chicken, avocado, Peppadew peppers, and chopped cilantro on the bread.
Spread 2 tablespoons of chipotle sauce on the inside of the second bread slice and place it on top, sauce side down.
Cook for 3 to 4 minutes until the bottom is golden brown and the cheese begins to melt.
Carefully flip the sandwich and cook another 3 to 4 minutes until the second side is toasted and the cheese is fully melted.
Remove from the skillet, let rest for 1 minute, slice in half, and serve immediately.

Notes

Rotisserie, grilled, smoked, or leftover cooked chicken all work well.
Slice the avocado just before assembling to prevent browning.
Adjust the amount of chipotle adobo sauce to control the spice level.
Substitute Gouda with Monterey Jack, Havarti, Provolone, Pepper Jack, or dairy-free cheese.
Cook over medium-high heat to achieve crispy bread without burning.
The chipotle sauce can be prepared up to 5 days in advance and refrigerated.
Serve with soup, fries, potato salad, or a fresh green salad for a complete meal.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Lunch
Method: Pan-Fried
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 730 kcal
Sugar: 7 g
Sodium: 2656 mg
Fat: 34 g
Saturated Fat: 8 g
Unsaturated Fat: 25 g
Trans Fat: 0.02 g
Carbohydrates: 80 g
Fiber: 8 g
Protein: 28 g
Cholesterol: 39 mg