Ingredients
Scale
2 cups Cooked chicken, shredded
1 large Avocado, sliced
1 cup Cheddar cheese, shredded
4 slices Whole wheat or sourdough bread
2 tablespoons Butter
1 tablespoon Lemon juice
Salt
Pepper
Optional: fresh herbs (like cilantro or parsley)
Instructions
- In a bowl, mix the shredded chicken with lemon juice, salt, and pepper. This step enhances the flavor of the chicke
- Take two slices of bread and spread butter on one side of each
- Place one slice of bread butter-side down on a heated skillet or frying pa
- Layer the chicken mixture on the bread, then add slices of avocado and sprinkle shredded cheese on top
- Cover it with the second slice of bread, ensuring the butter side is facing up
- Cook over medium heat until the bottom is golden brown, about 3-4 minutes
- Flip the sandwich carefully and cook for another 3-4 minutes on the other side or until the cheese melts and the bread is perfectly toasted
- Remove from heat, cut in half, and serve warm. Optionally, garnish with fresh herbs if you like
Notes
Use freshly baked bread for the best texture.
Don’t skip the buttering step—this adds wonderful flavor and crunch.
Ensure your skillet is heated properly to avoid soggy bread.
Feel free to experiment by adding spices like chili powder or cumin to the chicken for an extra kick.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers in a skillet over low heat to keep the bread crispy, or use a microwave for quick reheating (may result in a softer texture).
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 870 kcal
- Sugar: 5 g
- Sodium: 835 mg
- Fat: 52 g
- Saturated Fat: 22 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 10 g
- Protein: 56 g
- Cholesterol: 185 mg