Ingredients
Scale
- 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
Instructions
- 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.
Notes
- Use room temperature butter: It spreads more easily than cold butter and helps avoid tearing the bread.
- Slice avocados just before assembling: This prevents browning. If slicing ahead of time, add a squeeze of lemon juice to keep them fresh.
- Taste chipotle adobo sauce first: Spiciness can vary between brands, so adjust the amount based on your heat preference.
- Press the sandwich while cooking: Gently pressing with a spatula improves contact with the pan, resulting in extra crispy, evenly browned bread.
- Use the water-and-lid technique: Adding a splash of water and covering the pan creates steam, which melts the cheese without burning the bread—elevating it beyond a regular grilled cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Pan‑fry
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 514 kcal
- Sugar: 12 g
- Sodium: 713 mg
- Fat: 37 g
- Saturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 0.1 g
- Protein: 32 g
- Cholesterol: 76 mg