Chipotle Chicken Avocado Melt is this amazing sandwich I make when I need something tasty and quick. You could call it my kitchen hero on busy days. It has that perfect mix of spicy, creamy, and cheesy all in one bite. These flavors work so well together that I can’t get enough. We all need a good sandwich recipe, and this one might just be your new favorite.

Why You’ll Love This Chipotle Chicken Avocado Melt

This sandwich brings together the smoky heat of chipotle, the richness of avocado, and the comfort of melted cheese in each bite. I love how the buttery, crispy bread contrasts with the creamy filling inside.

The preparation is straightforward – you can make this in under 15 minutes with simple ingredients. This makes it great for lunch when you’re hungry but don’t want to spend hours cooking.

The chipotle adds a kick that wakes up your taste buds without being too hot. Then, the avocado steps in with its smooth texture to balance everything out. Even my picky eaters at home ask for seconds!

You don’t need fancy cooking skills to make this – just a pan and basic ingredients. The result looks like something from a café but costs much less than eating out.

Ingredients And Substitutions

For this Chipotle Chicken Avocado Melt, you’ll need:

2 tablespoons butter, divided and softened
2 slices sourdough bread (or any white bread you have)
2 tablespoons mayonnaise
3 teaspoons canned chipotle adobo sauce, divided
1/2 cup shredded Colby Jack cheese
1 1/2 ripe, Fresh California Avocados, seeded, peeled and thinly sliced
1/2 cup cooked shredded chicken
2 tablespoons BBQ sauce
1 tablespoon water

If you don’t have sourdough, any sturdy bread works well. For the cheese, I sometimes swap Colby Jack with cheddar or pepper jack when I want extra spice. The chicken can be leftover rotisserie chicken or any cooked chicken you have on hand.

Not a fan of mayonnaise? Greek yogurt makes a tangier but still creamy substitute. If avocados aren’t ripe, you can use guacamole instead – though the texture will be different.

How To Make Chipotle Chicken Avocado Melt

First, I take the butter and spread half of it thinly on one side of each bread slice. I set these aside and place the remaining butter into a heavy-bottom skillet.
In a small bowl, I mix the mayonnaise with chipotle adobo sauce until well combined. This creates a spicy, flavorful spread that I smear evenly onto the unbuttered sides of both bread slices.
Next, I sprinkle the shredded Colby Jack cheese evenly on one bread slice. The cheese acts as a delicious barrier that helps hold everything together.
I arrange half of the fresh avocado slices on top of the cheese. The avocado adds creaminess and healthy fats to balance the spicy elements.
In another small bowl, I combine the shredded chicken with BBQ sauce, mixing until everything is well coated. This step adds moisture and flavor to the chicken.
I place the chicken mixture onto the other bread slice and then put the slices together to form my sandwich, with the buttered sides facing outward.
I heat the skillet on medium heat until the butter melts, then add my sandwich to the pan. I cook it for 3-4 minutes on each side until the bread turns a beautiful golden brown.
The magic trick: I add a tablespoon of water to the bottom of the pan and quickly cover it with a lid. The steam helps melt the cheese completely, creating that gooey, stretchy texture we all love.
Once the cheese melts and the bread is crispy, I remove the sandwich from the pan and serve it while hot.

Chef’s Helpful Tips

I learned through many tries that room temperature butter spreads much more easily than cold butter. This helps avoid tearing the bread.

When slicing avocados, I cut them just before assembling the sandwich to prevent browning. A little squeeze of lemon juice can help if you need to slice them ahead of time.

The chipotle adobo sauce varies in spiciness between brands. I always taste a tiny bit first and adjust the amount based on how spicy I want my sandwich.

For extra crispy bread, I press down gently on the sandwich with a spatula while it cooks. This creates better contact with the pan for even browning.

The water-and-lid technique really transforms this from a regular grilled cheese to something special. The steam created helps melt the cheese without burning the bread.

You Must Know (Pro Notes)

The quality of your bread matters a lot in this Chipotle Chicken Avocado Melt. Thicker slices (about ½ inch) stand up better to the fillings and give a nice ratio of crispy exterior to soft interior.

I find that cooking on medium heat rather than high prevents burning while still giving enough time for the cheese to melt properly.

Pre-cooked chicken works best here. I often cook extra chicken earlier in the week just to have it ready for sandwiches like this.

The chipotle adobo sauce can stain countertops, so I’m careful when handling it. The same goes for cutting boards – I use a dishwasher-safe one when working with the sauce.

Fresh avocados should yield slightly to gentle pressure – that’s how I know they’re ready to use. Too firm and they lack flavor; too soft and they get mushy in the sandwich.

Storage Options

This sandwich tastes best fresh off the pan, but if I need to store leftovers, I wrap each half separately in aluminum foil and refrigerate for up to 24 hours.

To reheat, I use a toaster oven at 350°F for about 5 minutes. This helps maintain the crispy texture better than microwaving, which can make the bread soggy.

I don’t recommend freezing this sandwich because the avocado and bread textures change significantly when thawed.

If I want to prep ahead, I prepare the chicken mixture and chipotle mayo up to two days in advance and store them separately in airtight containers in the refrigerator.

Variations and Substitutions

For a vegetarian version, I skip the chicken and add extra avocado and roasted red peppers for bulk and flavor.

Turkey works great instead of chicken if that’s what I have on hand. The flavor profile changes slightly but remains delicious.

For a dairy-free option, I use plant-based butter and vegan cheese alternatives. The melt isn’t quite the same, but still satisfying.

When I want extra heat, I add thin jalapeño slices to the filling or mix some hot sauce into the mayo.

A handful of cilantro or some pickled red onions adds brightness that cuts through the richness of the avocado and cheese.

What to Serve with Chipotle Chicken Avocado Melt

This sandwich pairs wonderfully with a light green salad dressed simply with lemon and olive oil. The freshness balances the richness of the melt.

Tortilla chips and fresh salsa make it feel like a Mexican-inspired meal that’s more substantial.

A cup of black bean soup turns this into a filling dinner option that still comes together quickly.

Pickle spears or quick-pickled vegetables add a tangy crunch that complements the creamy elements in the sandwich.

In summer, I serve this with watermelon chunks sprinkled with a little salt for a sweet-savory contrast.

Frequently Asked Questions

Can I make this without an avocado?
Yes, you can substitute with guacamole or even hummus for a different but still creamy element.

How spicy is this sandwich?
With the amounts listed, it has a medium heat. You can adjust the chipotle adobo sauce up or down to match your preference.

What’s the best way to shred chicken for this recipe?
I find two forks work well to pull apart cooked chicken. You can also use a stand mixer with the paddle attachment for larger amounts.

Can I use the air fryer instead of a pan?
Yes! Cook at 370°F for about 4-5 minutes, but you’ll miss the steam effect that helps melt the cheese thoroughly.

How do I know when my avocados are perfectly ripe?
They should yield to gentle pressure but not feel mushy. The stem end should come off easily and be green underneath, not brown.