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Chipotle Chicken Avocado Melt

  • Author: Elizabeth Van Lierde
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 sandwich 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American



2 tbsp butter, divided and softened

2 slices of sourdough bread, (or other sliced white bread)

2 tbsp mayonnaise

3 tsp canned chipotle adobo sauce, divided

½ cup shredded colby jack cheese

1 1/2 ripe, Fresh California Avocados, thinly sliced

½ cup cooked shredded chicken

2 tbsp bbq sauce


  1. Spread 1 tablespoon of butter thinly on one side of each sourdough bread slice and set aside. Place the remaining 1 tablespoon of butter into a heavy bottom skillet and set aside.
  2. In a small bowl mix together mayonnaise and chipotle adobo sauce. Smear chipotle mayo evenly onto both sides of unbuttered side of bread.
  3. On one bread slice, sprinkle the shredded Colby jack cheese evenly. 
  4. Top cheese with 1/2 fresh California avocado thinly sliced. 
  5. In a small bowl mix together shredded chicken and 2 tbsp of bbq sauce until well combined. Add the chicken onto the other slice of bread and put the slices together to form a sandwich. 
  6. Heat heavy bottom skillet on medium heat until the butter is melted. Add the sandwich to the pan and cook for 3-4 minutes on each side on medium heat or until the bottom is golden brown.
  7. Add in 1 tbsp of water to the bottom of the pan and place a lid over the sandwich. The steam from the water will help melt the cheese and make the sandwich cheesy and gooey. Remove from pan and serve with a pickle and/or tomato soup. 


  • I love using rotisserie chicken for this recipe but feel free to sub in with your favorite chicken or leftover cooked chicken. 

Keywords: avocado, sandwich, lunch