I stack tender shredded chicken, creamy avocado, and a blanket of melted cheddar between buttery, toasted bread for a quick, cozy melt that hits all the comfort notes in 25 minutes.

Why You’ll Love This Recipe

I keep the ingredient list short and the method simple, so I can pull this off for lunch or a low-fuss dinner. I season the chicken lightly, layer in ripe avocado for richness, then bake or griddle until the cheese goes gooey and the bread turns crisp and golden. I love that it scales for two hearty sandwiches and adapts easily with different breads, cheeses, or add-ins.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 slices bread

• 2 cooked chicken breasts, shredded

• 1 avocado, sliced

• 1 cup shredded cheddar cheese

• 2 tablespoons butter

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

Directions

1. I preheat the oven to 350°F (175°C).

2. I mix the shredded chicken with garlic powder, onion powder, salt, and pepper.

3. I butter one side of each bread slice.

4. I set two slices, buttered side down, on a baking sheet.

5. I mound on the seasoned chicken, then layer avocado.

6. I shower everything with cheddar.

7. I cap each with the remaining bread, buttered side up.

8. I bake 10–15 minutes until the cheese melts and the bread is toasted, then rest briefly before slicing and serving warm.
   (If I prefer the stovetop, I griddle the assembled sandwiches over medium heat, pressing gently, 3–4 minutes per side.)
   
   

Servings and timing

I get 2 sandwiches. I plan about 15 minutes of prep and 10 minutes of cook time, for a total of roughly 25 minutes.

Variations

• I swap cheddar for mozzarella, pepper jack, or provolone.

• I add crispy bacon, tomato slices, or pickled jalapeños before melting.

• I use sourdough, whole wheat, or ciabatta depending on what I have.

• I smear a thin layer of Dijon or pesto on the inside of the bread for extra pop.

• I turn it into a wrap by using a low-carb tortilla and toasting it in a skillet.

storage/reheating

I wrap leftovers tightly in foil or keep them in an airtight container in the fridge for up to 2 days. I reheat in a 350°F (175°C) oven or toaster oven until the bread is re-crisped and the cheese remelts. If I’m packing ahead, I store the components separately (chicken, sliced avocado, cheese) and assemble just before heating so the bread stays crisp.

FAQs

Can I use rotisserie chicken?

I can—I shred rotisserie breast or thigh meat and season as directed for speed and great flavor.

What bread toasts up best?

I reach for sturdy slices like sourdough or country loaf; they crisp well and hold the filling without getting soggy.

How do I keep avocado from browning if I prep ahead?

I slice it last minute; if I must prep, I toss slices with a little lemon juice and cover tightly.

Can I cook this entirely on the stovetop?

I can— I grill the buttered sandwiches in a skillet over medium heat, pressing lightly, flipping once, until golden and melty (about 3–4 minutes per side).

What cheese melts the creamiest?

I like cheddar for flavor, but mozzarella and provolone melt exceptionally smooth; pepper jack adds gentle heat.

Conclusion

I love how this melt turns simple staples into a satisfyingly crisp, creamy, and cheesy sandwich in minutes. It’s endlessly customizable, easy to scale, and exactly the kind of lunch-or-dinner saver I keep on repeat.