Chipotle Chicken Avocado Melt

Sourdough bread, chipotle mayo, Colby Jack cheese, shredded chicken, avocado slices, and BBQ sauce make this spicy melt a full-on crave fest.

this Recipe

Okay, real talk—I was having one of those days. You know the kind. Kid forgot his science project, I forgot I was supposed to drive to the post office before it closed, and dinner? Not even a thought in my head until I opened the fridge at 6:47 PM and stared at an avocado that was juuust ripe, like it was waiting for me to do something meaningful with it.

I had some leftover rotisserie chicken (from Monday? Tuesday? It smelled fine), half a block of cheese, and a half-empty jar of chipotle peppers in adobo that’s been living rent-free in my fridge door for… longer than I’d like to admit.

So I did what any slightly frazzled, very hungry person would do: I made a sandwich. But not just any sandwich—a Chipotle Chicken Avocado Melt that, and I’m not being dramatic here, stopped me in my tracks. It was smoky, creamy, spicy, gooey… basically the culinary version of someone giving you a warm hug and saying, “You’re doing great.”

It reminded me of this café I used to go to in college that served hot pressed sandwiches with ingredients you’d never think to put together. And suddenly, eating this on my back patio with my hair in a messy bun and no clue what I was doing tomorrow… didn’t feel so bad.

Why You’ll Love This Chipotle Chicken Avocado Melt Recipe?

There’s a reason I keep coming back to this Chipotle Chicken Avocado Melt. It’s not fancy. You don’t need to julienne anything or reduce anything down. It’s not Instagram-perfect. But wow—it hits in a way that a regular grilled cheese just doesn’t.

The chipotle mayo brings the heat, but not like “OMG my mouth is on fire” heat. More like a smoky, slow burn that makes you want another bite immediately. The BBQ chicken adds this tangy-sweet layer, which, yes, sounds weird next to avocado—but trust me. The contrast is what makes it work. And then there’s the cheese, obviously. Melted Colby Jack with all its gooey glory, pulling away in strands like a pizza commercial from the early 2000s.

Is it a little messy? Yep. Is it worth having to wipe your chin mid-bite? Absolutely.

Ingredient Notes:

Alright, let’s be real. I didn’t measure the first time I made this. I was eyeballing everything, praying the avocado wasn’t stringy, and scraping mayo out of the jar like a raccoon. But here’s what I used and why it worked.

• Sourdough Bread – I like it because it holds up. Plus, the tangy flavor just works here. But if you only have sandwich bread? Still amazing.

• Butter – I know some people use mayo for grilling the outside. I tried that once and burned it. Butter’s safer. And tastier.

• Mayonnaise + Chipotle Adobo Sauce – Don’t overthink this. Mix them. Taste it. Add more chipotle if you like a kick. Just maybe don’t dump the whole can in like I did once. Regrets.

• Colby Jack Cheese – It melts like a dream and doesn’t overpower the other flavors. But hey, I’ve used pepper jack, cheddar, even mozzarella once. (Wouldn’t recommend that one, honestly.)

• Avocado – The star, let’s be honest. Slice it just before using so it doesn’t go brown. If it’s a little too firm? Still works.

• Shredded Chicken + BBQ Sauce – Leftover rotisserie works great. BBQ sauce adds tang and moisture. I use whatever brand is on sale.

• Water – Yes, really. Helps create steam in the pan so the cheese melts faster without burning the bread. Learned that from a grilled cheese TikTok hack I saw at 2am.

How To Make Chipotle Chicken Avocado Melt?

Step 1: Prep your bread and your mayo mix.
Butter one side of each slice of bread. Set those aside, butter-side down. In a small bowl, stir together the mayo and chipotle adobo sauce until it’s this warm, reddish color and tastes like smoky heaven. Spread it generously on the unbuttered sides.

Step 2: Start stacking.
On one slice, sprinkle your cheese. Then layer on the avocado slices. No need to be perfect—just try to spread them out. On the other slice, mix your chicken and BBQ sauce in a bowl (with that splash of water), then pile it on.

Step 3: Toast it low and slow.
Heat a skillet over medium. Add the remaining butter (you didn’t forget it, right?). Once it’s melted, carefully place the sandwich in the skillet. Cook for 3 to 4 minutes per side, flipping when the bottom is golden and the sandwich doesn’t fall apart when you look at it.

Step 4: Steam for maximum melt.
Here’s the trick: add a tablespoon of water to the skillet and quickly cover it with a lid. Steam melts the cheese fast and evenly without over-toasting the bread. Give it a minute or two, then remove the lid and check your masterpiece.

Step 5: Slice and devour.
Let it sit for a minute if you can, then slice it down the middle. If cheese doesn’t ooze out, did you even make a melt?

Storage Options:

Honestly? It’s best eaten right away. The avocado doesn’t love being reheated, and the bread loses that crispy edge. But if you’re saving half (respect), wrap it in foil and reheat it in a skillet the next day. Or eat it cold and call it rustic. I’ve done both.

You can prep the components ahead though—chipotle mayo keeps in the fridge for a week, and BBQ chicken is just as good on day three.

Variations and Substitutions:

This melt is flexible. You do not need to stick to the script.

• Different Bread – Tried it on brioche? Super rich, a little sweet. Amazing.

• No Chipotle? – Use sriracha or hot sauce. Not the same, but it works.

• No BBQ Sauce? – I’ve used buffalo sauce in a pinch. Wild, but kinda fun.

• No Chicken? – Shredded pork, turkey, even crispy tofu if you’re feeling plant-based.

• Cheese Switch – Pepper jack brings more heat. Cheddar is classic. Provolone melts beautifully but is a bit boring, if I’m honest.

What to Serve with Chipotle Chicken Avocado Melt?

You really don’t need a side with this melt… but if you’re going for the full comfort experience:

• Sweet potato fries – Always a yes.

• A handful of potato chips – Preferably the crunchy kettle kind.

• Simple salad – Something green, for balance.

• Iced tea or a cold beer – Depending on the day you’ve had.

• Pickles – Trust me. The tang cuts through the richness like magic.

Frequently Asked Questions:

Can I make this ahead of time?
Sort of. You can prep the mayo and the chicken in advance. But toast it fresh. Melted cheese waits for no one.

What if I don’t like spicy food?
Then just cut the chipotle in half—or skip it. It’s still good. Maybe a little less bold, but still totally comforting.

Can I freeze it?
I mean… you could freeze the cooked chicken. But I wouldn’t freeze the assembled sandwich. Avocado doesn’t like that life.

If you’ve ever stared into your fridge hoping for a dinner miracle, this Chipotle Chicken Avocado Melt might just be the answer. It’s cozy, a little spicy, kinda messy, and completely satisfying.

Let me know if you try it—or if you totally winged it and it still worked. I wanna hear your version too.

Keep the Flavor Coming – Try These:

Crockpot BBQ Chicken Wings (3 Ingredients)

Butterscotch Pie

Classic Vanilla Custard Bars

Chipotle Chicken Avocado Melt

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

This Chipotle Chicken Avocado Melt features sourdough bread, smoky chipotle mayo, shredded BBQ chicken, creamy avocado, and Colby Jack cheese toasted to perfection in a skillet.

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1 Servings

Ingredients

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• 2 tablespoons butter divided and softened
• 2 slices sourdough bread or bread of choice
• 2 tablespoons mayonnaise
• 3 teaspoons chipotle adobo sauce
• 1/2 cup shredded Colby Jack cheese
• 1 to 1 1/2 ripe avocados thinly sliced
• 1/2 cup cooked shredded chicken
• 2 tablespoons barbecue sauce
• 1 tablespoon water

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Instructions

 

Prepare the Bread and Chipotle Mayo

1. Spread 1 tablespoon of softened butter evenly on one side of each slice of sourdough bread. Set aside. In a small bowl, combine the mayonnaise with the chipotle adobo sauce. Stir until smooth and fully blended. Spread this mixture evenly on the unbuttered sides of the bread slices.

Assemble the Sandwich

1. On one slice of bread (buttered side facing down), evenly distribute the shredded Colby Jack cheese. Place a single layer of avocado slices on top of the cheese. In a separate bowl, mix the shredded chicken with the barbecue sauce and 1 tablespoon of water until well coated. Spoon the chicken mixture over the avocado. Top with the second slice of bread, buttered side facing up.

Toast the Sandwich

1. Place the remaining tablespoon of butter into a heavy-bottomed skillet and heat over medium heat until melted. Carefully transfer the sandwich to the skillet. Cook for 3 to 4 minutes on the first side, or until golden brown. Flip the sandwich carefully and cook the second side for an additional 3 to 4 minutes, or until the bread is toasted and the cheese begins to melt.

Steam and Melt

1. Add 1 tablespoon of water to the skillet and immediately cover with a lid to trap steam. Allow the sandwich to steam for 1 to 2 minutes. This step ensures the cheese melts thoroughly and evenly. Remove the lid and transfer the sandwich to a cutting board.

Serve

1. Let the sandwich rest briefly before slicing in half. Serve immediately while warm.

Notes

To prepare this Chipotle Chicken Avocado Melt as a gluten-free option, substitute the sourdough bread with certified gluten-free bread. Additionally, confirm that your chipotle adobo sauce, barbecue sauce, and mayonnaise are all labeled gluten-free, as some may contain hidden sources of gluten such as wheat-based thickeners or malt vinegar. With these substitutions, the recipe remains flavorful and satisfying while adhering to gluten-free dietary needs.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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