Description

A gourmet toasted sandwich featuring pan-seared chicken breast, creamy avocado, melted cheese, and a tangy Dijon-mayo spread between crispy sourdough. Balanced textures and rich flavors make it a high-protein, satisfying lunch.

Ingredients

Scale

2 boneless, skinless chicken breasts
1 medium ripe Hass avocado
4 slices cheese (Swiss, cheddar, or provolone)
4 slices sourdough or ciabatta bread
2 tbsp mayonnaise
1 tbsp Dijon mustard
2 slices tomato
4–6 thin red onion rings
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

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Instructions

Preheat oven broiler
Season chicken breasts with salt and pepper
Heat 1 tbsp olive oil in a skillet over medium-high heat
Sear chicken breasts 4-5 minutes per side until golden and cooked through
Toast bread slices until golden
Mix mayonnaise and Dijon mustard in a small bowl
Spread Dijon-mayo mixture on each bread slice
Layer 2 cheese slices, avocado halves, tomato slices, and red onions on the bottom piece
Top with remaining cheese and chicken breast
Grill in oven 3-5 minutes until cheese melts and bread is toasted
Carefully flip and repeat on the other side

Notes

Use ripe but firm avocado for optimal texture
For easier grilling, assemble sandwich loosely to prevent sogginess
Turkey breast can replace chicken for a leaner option
Monterey Jack cheese ensures extra meltability
Gluten-free bread works if adequately toasted
Serve immediately to avoid bread softening

Prep Time: 10
Cook Time: 20
Category: Easy Chicken Dinner Recipes for Busy Nights
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 650
Sugar: 2g
Sodium: 900mg
Fat: 30g
Saturated Fat: 12g
Carbohydrates: 45g
Fiber: 5g
Protein: 35g
Cholesterol: 120mg