Ingredients
Scale
- 1 lb Chicken Breast, thinly sliced or butterflied
- 2 Ripe Hass Avocados, sliced or lightly smashed with lime juice
- 4-6 Slices Sourdough Bread
- 4 Slices Provolone or Pepper Jack Cheese
- 2 tbsp Mayonnaise
- 1 tbsp Dijon Mustard
- ½ Red Onion, thinly sliced and lightly pickled or sautéed
- 1 tsp Smoked Paprika
- ½ tsp Garlic Powder
- Fresh Arugula
Instructions
- Season chicken with smoked paprika, garlic powder, salt, and pepper. Sear in a non-stick skillet over medium-high heat 3-4 minutes per side. Rest for 3 minutes.
- Spread mayonnaise on one side of each bread slice (the side that will touch the pan).
- On the un-mayoed side of bread, layer cheese, chicken, avocado, red onion, and the second slice of cheese.
- Place sandwich in a cool skillet, turn heat to medium-low, cover for 2 minutes to melt cheese.
- Remove lid, turn heat to medium, flip sandwich, press lightly, and cook 2-3 more minutes until golden brown on the second side.
- Open sandwich slightly and add fresh arugula before serving.
Notes
- Use ripe avocados that feel soft like room-temperature butter.
- High heat can burn bread before the cheese melts; use medium-low heat for best results.
- Slice chicken thinly to prevent sandwich from falling apart.
- Meal prep: chicken can be cooked up to 3 days ahead; store leftover avocado with pit and lime juice to prevent browning.
- Reheat stored sandwich in an Air Fryer at 350°F for 4 minutes to restore crunch.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Lunch
- Method: Skillet Melt
- Cuisine: American