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Close up of a Chicken Avocado Melt sandwich with visible grill marks on chicken and melted provolone cheese.

Chicken Avocado Melt with Toasted Sourdough and Char-Grilled Chicken

This Chicken Avocado Melt features crunchy, golden-brown sourdough, juicy char-marked grilled chicken, and creamy avocado slices, all smothered in a cascading blanket of melted provolone cheese for a bistro-quality experience at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 slices Thick-cut sourdough bread Artisanal quality
  • 1 lb (450g) Chicken breast Sliced into thick strips
  • 1 large Ripe avocado Vibrant green and creamy
  • 4 slices Provolone cheese Thick slices
  • 1/4 cup Red onion Thinly sliced into rings
  • 1/2 cup Fresh baby spinach Packed
  • 1 tbsp (14g) Salted butter Softened for bread
  • 2 tbsp (30ml) Extra virgin olive oil For grilling chicken
  • to taste Cracked black pepper and sea salt

Equipment

  • 1 Cast-Iron Grill Pan Essential for charred marks
  • 1 Flat skillet For toasting bread
  • 1 Spatula

Instructions
 

Grill the Chicken
  1. Pat chicken strips dry, season with salt and pepper, and sear in a hot grill pan for 4-5 minutes per side until distinct charred marks appear.
Toast and Assemble
  1. Butter one side of sourdough slices and toast in a skillet until golden-brown and crunchy.
  2. Layer spinach, grilled chicken, red onion, avocado, and provolone on the toasted bread.
  3. Cover the pan for 60 seconds to allow the provolone cheese to cascade over the sides of the chicken.

Notes

Use a heavy grill pan for the best char marks.
Soak onions in ice water to remove their harsh bite.
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