Ingredients
Chicken Mixture
- 1 cup shredded cooked chicken
- 4 tablespoons chipotle adobo sauce
- 2 tablespoons ketchup
- 1 tablespoon honey
- 1 teaspoon vinegar
- 1 cup shredded low-fat cheddar cheese, divided
Other Ingredients
- 1/2 cup mashed fresh avocado (about one large avocado)
- 4 slices sourdough bread
- 4-5 tablespoons mayonnaise
- 1 tablespoon olive oil or avocado oil
Instructions
- Prepare the sauce: In a medium bowl, whisk together the chipotle adobo sauce, ketchup, honey, and vinegar until smooth and combined.
- Combine chicken and cheese: Add the shredded cooked chicken and half of the shredded cheddar cheese to the sauce and stir well to evenly coat and mix the ingredients.
- Assemble the bread slices: Spread mayonnaise evenly on one side of all 4 slices of sourdough bread and place them mayo-side down on a chopping board. Spread the other side of each slice with the mashed avocado.
- Add chicken mixture and cheese: Divide the chicken and cheese mixture evenly among 2 of the slices of bread. Sprinkle the remaining shredded cheddar cheese on top of the chicken mixture.
- Build the sandwiches: Top each with the remaining bread slices, ensuring the mayonnaise side faces up.
- Cook the melts: Heat a non-stick pan over low heat and drizzle with olive or avocado oil. Place the sandwiches in the pan and cook for 3-4 minutes per side, or until the bread is golden brown and crispy, and the cheese inside has fully melted.
- Serve warm: Remove the sandwiches from the pan and serve immediately for the best taste and texture.
Notes
- Use low heat to ensure the cheese melts fully without burning the bread.
- Don’t skimp on the mayonnaise; it creates the crispy, golden exterior.
- Shred the cheese fresh for a smoother melt and better texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Fat
