These melts are closed sandwiches cooked on a griddle. Thick sourdough is spread with avocado mashed with lime and salt, then topped with shredded cooked chicken mixed with red onion and parsley and a layer of sharp cheddar.
The outsides are buttered and the sandwiches toast over medium heat until the bread is deeply browned and the cheese has melted into the chicken.
Inside One Sandwich
Each melt is layered the same way before it goes on the griddle.
What goes into one sandwich
Sourdough base
One thick slice, buttered side facing out.
Mashed avocado
A quarter of the lime-seasoned avocado spread edge to edge.
Chicken mixture
Shredded chicken with red onion and parsley.
Sharp cheddar
A generous layer that melts down into the chicken.
Sourdough lid
The second slice, buttered on the outside.
Griddle 3 to 4 minutes per side, rest 2 minutes and cut in half.
Ingredient Notes
- Shredded cooked chicken
- Two cups, fully cooked and kept cold until the sandwiches are built.
- Sharp cheddar
- A cup and a half, split across the four sandwiches.
- Thick sourdough slices
- Eight slices sturdy enough to hold the filling on the griddle.
How to Make It
Avocado mashed with lime
Mash the avocado with the lime juice and salt, leaving some chunky texture.
Chicken mixed with onion and parsley
Combine the shredded chicken with the red onion and parsley.
Sandwiches layered
Spread the avocado on four bread slices, top with the chicken mixture and cheddar, and close with the remaining bread.
Buttered and griddled
Butter the outsides and griddle over medium heat for 3 to 4 minutes per side, until deeply toasted and the cheese has fully melted.
Rested and halved
Rest for 2 minutes, then cut in half and serve.
Serving Ideas
Stack the halves on a board with fries and a halved avocado alongside.
Why This Recipe Works
- Leaving the avocado chunky gives the filling texture instead of a smooth paste.
- Lime juice seasons the avocado and slows it from browning.
- Medium heat gives the cheese time to melt before the sourdough over-browns.
Success Tips
- Mash the avocado with a fork rather than a food processor so the melt keeps visible chunks.
- Press each sandwich gently with a spatula once on the griddle so the cheddar makes contact with the chicken.
- Soften the butter fully so it spreads thinly over the sourdough without tearing the bread.
Storage and Reheating
Refrigerate
Eat them hot off the griddle. Keep any leftover chicken mixture refrigerated and assemble fresh sandwiches.
Frequently Asked Questions
Is the avocado sliced or mashed?
Mashed with lime juice and salt, left a little chunky.
What chicken should I use?
Any fully cooked chicken, shredded, kept refrigerated until you assemble the sandwiches.
