Ingredients
2 cups cooked chicken breast, sliced or shredded (or use rotisserie chicken)
1 ripe avocado, sliced or mashed
8 slices cheese (Gouda, Colby Jack, cheddar, or American)
½ cup mayonnaise
1–2 chipotle peppers in adobo, chopped
1 teaspoon lime juice (optional)
8 slices sturdy bread (focaccia, ciabatta, sourdough, or Italian)
2–3 tablespoons butter or extra mayo (for grilling)
Optional add-ins: cilantro, sliced jalapeño, Peppadew or pimiento peppers
Instructions
- Cook chicken if starting with raw breasts: grill, roast, or pan-cook until fully cooked, then slice thinly. If using rotisserie chicken, shred it.
- In a small bowl, mix mayonnaise, chopped chipotle peppers, and lime juice (if using) until well combined.
- Spread chipotle mayo on one side of each bread slice.
- On the mayo side of 4 bread slices, layer cheese, chicken, avocado, and another slice of cheese. Top with remaining bread slices, mayo-side down.
- Spread butter or mayo on the outside of the sandwiches.
- Heat a skillet over medium heat. Grill sandwiches for 3–4 minutes per side, pressing gently, until bread is golden and cheese is melted.
- Serve hot with extra chipotle mayo or dipping sauce if desired.
Notes
- Use sturdy bread so it toasts well and holds the fillings.
- Mash avocado with lime juice and cilantro for a creamy spread.
- Add pickled jalapeños or sweet peppers for extra flavor.
- Swap cheeses to change the flavor profile.
- For less heat, use fewer chipotle peppers or substitute with roasted red peppers.
- Prep Time: 10 minutes
- Cook Time: 10–15 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 4g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg
