Ingredients
- Cooked chicken breast, 4 oz (shredded or sliced)
- Avocado, 1 medium (ripe, mashed)
- Cheddar cheese, 2 slices
- Monterey Jack cheese, 2 slices
- Bread, 2 slices (sourdough or your favorite)
- Mayonnaise, 2 tablespoons
- Red onion, 1/4 cup (thinly sliced)
- Tomato, 1/2 medium (thinly sliced)
Instructions
- Step 1: Spread mayonnaise evenly on both slices of bread.
- Step 2: On one slice of bread, layer half of the sliced red onion, half of the sliced tomato, all of the shredded chicken, and the mashed avocado.
- Step 3: Top with the cheddar and Monterey Jack cheese slices.
- Step 4: Place the other slice of bread on top to create a sandwich.
- Step 5: Cook in a pan over medium heat for 2-3 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. Alternatively, you can grill the sandwich until golden brown and the cheese is melted.
- Step 6: Let cool slightly before cutting in half and serving.
Notes
- For best results, store leftover sandwiches in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a pan or toaster oven to avoid drying out the bread and melting the cheese unevenly.
- Serve with a side of crispy potato wedges or a simple green salad for a complete and satisfying meal.
- To prevent the avocado from browning too quickly, add a squeeze of lime juice to the mashed avocado before assembling the sandwich.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American