Ingredients
Scale
- 2 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 avocado, sliced
- 4 slices of your favorite cheese (Swiss, cheddar, or provolone)
- 4 slices of bread (sourdough, ciabatta, or your choice)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 small red onion, thinly sliced
- 1 tomato, sliced
- Butter or olive oil for grilling the sandwiches
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Heat the olive oil in a skillet over medium-high heat.
- Cook the chicken breasts for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from the skillet and let rest for a few minutes before slicing thinly.
- Slice the avocado and prepare the cheese slices. Set aside.
- Spread a thin layer of mayonnaise and Dijon mustard on each slice of bread.
- On two slices of bread, layer the sliced chicken, avocado, and cheese. Add a few slices of red onion and tomato on top.
- Top each sandwich with the remaining slices of bread, mayo side down.
- Heat a skillet or grill pan over medium heat. Add a bit of butter or olive oil to the pan.
- Place the sandwiches in the skillet and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Press down gently with a spatula to help the cheese melt evenly.
- Remove the sandwiches from the skillet and let them cool for a minute before slicing in half. Serve warm.
Notes
- Feel free to customize the ingredients based on your preferences.
- For a healthier option, consider using whole grain bread.
- Control the amount of mayonnaise and cheese to adjust the richness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free