Ingredients
- Cooked chicken breast, shredded: 1 cup
- Avocado, mashed: 1/2
- Lime juice: 1 teaspoon
- Red onion, thinly sliced: 1/4 cup
- Cilantro, chopped: 2 tablespoons
- Monterey Jack cheese, shredded: 1/2 cup
- Sourdough bread slices: 2
- Butter, softened: 1 tablespoon
Instructions
- Step 1: In a medium bowl, combine the shredded chicken, mashed avocado, lime juice, red onion, and cilantro. Mix well.
- Step 2: Butter one side of each slice of sourdough bread.
- Step 3: Place one slice of bread, butter-side down, in a skillet over medium heat.
- Step 4: Top the bread with the chicken and avocado mixture, followed by the shredded Monterey Jack cheese.
- Step 5: Place the second slice of bread on top of the cheese, butter-side up.
- Step 6: Cook for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. Cut in half and serve immediately.
Notes
- To prevent browning, lightly brush the exposed avocado mixture with extra lime juice before refrigerating leftovers.
- Reheat in a skillet over low heat or in a panini press to maintain the bread's crispness and avoid a soggy sandwich.
- Serve with a side of tortilla chips and your favorite salsa for a Southwestern-inspired lunch.
- For extra flavor, toast the sourdough bread lightly before assembling the sandwich.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American