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Close-up of a Chicken Avocado Melt with visible buttery sheen on sourdough and melted cheese flakes of black pepper.

Chicken Avocado Melt: The Ultimate Gourmet Sourdough Sandwich

This Chicken Avocado Melt features buttery toasted sourdough, succulent grilled chicken strips, and fanned avocado, all held together by a thick blanket of bubbling, stretchy Monterey Jack cheese finished with cracked black pepper and oregano.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch
Cuisine: American
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 slices Sourdough bread Thick-cut, approx 3/4 inch
  • 6 oz Chicken breast approx 170g, sliced into strips
  • 3 oz Monterey Jack cheese approx 85g, sliced or shredded
  • 0.5 large Avocado approx 100g, ripe and fanned
  • 2 tbsp Salted butter 30g, room temperature
  • 1 tsp Dried oregano
  • 0.5 tsp Cracked black pepper coarsely ground
  • 1 tbsp Oil 15ml, for searing chicken

Equipment

  • 1 Cast Iron Skillet Essential for even browning.
  • 1 Stainless Steel Basting Cover Or any pot lid to melt the cheese.

Method
 

Prepare the Chicken
  1. Season chicken breast with salt and sear in a skillet with oil over medium-high heat for 5-6 minutes per side until golden and cooked through.
  2. Rest for 3 minutes, then slice into moist strips.
Assemble and Grill
  1. Butter sourdough slices. Place one slice butter-side down in a skillet over medium-low heat.
  2. Layer chicken, fanned avocado, and Monterey Jack cheese. Season with pepper and oregano.
  3. Top with the second slice and cook until the bottom is deep golden-brown. Flip, cover with a lid, and cook until cheese is bubbling and bread is toasted.

Notes

Use room temperature butter for the best sheen.
Cover the skillet with a lid during the final minutes to ensure the cheese melts perfectly without burning the sourdough.