How do I stop avocado browning?

Add lemon or lime juice to the avocado slices before adding the cheese topping to the sandwich. Adding lemon or lime juice will help prevent browning of the avocado slices if the sandwich won't be eaten immediately.

Why is my sourdough soggy?

Toast the bread in butter or oil. Toasting prevents juices from soaking into the bread. Allow the chicken to rest for at least 3 minutes before topping the sourdough bread with chicken to avoid chicken juices dripping onto the toasted bread. I allow the chicken to rest fully before putting it on the bread in the sandwich when it's still warm.

What bread works best?

I use artisan bread with thick cuts of sourdough. The crust is sturdy enough to hold chicken and melted mozzarella but resistant to getting soggy with other toppings.

Which cheese should I use?

Low-moisture mozzarella produces the stringy, melted effect shown here. Other choices include provolone cheese and other varieties that are more likely to melt and separate oil during broiling.

How long does the chicken keep?

Cooked chicken can be stored in the refrigerator for up to 3 days in an airtight container. Build the sandwich just before eating to prevent the sourdough bread crust from losing its golden brown crust. Reheat the chicken gently in a pan. Toast new bread and slice a new avocado to build the sandwich after reheating the chicken.

Sourdough Chicken Avocado Melt with Mozzarella

By Mason BrooksNov 10, 2026

Prep

10 min

Cook

15 min

Total

25 min

Servings

Level

Easy

Jump to recipe

This chicken avocado melt can be made in 25 minutes in one pan to cook the chicken and toast sourdough bread, followed by a few minutes under the broiler, and serves one lunch. Toasted bread and avocado are covered with mozzarella cheese; this is a favorite part of the meal, especially when it adjoins the chicken.

Sourdough Chicken Avocado Melt with Mozzarella

I cook the fillet in a thick cast-iron pan at home and wipe the pan to coat it with butter when cooking the bread. Pounding the fillet helps even out cooking. The chicken should be thoroughly browned on both sides, about 5 to 6 minutes per side, before taking it out of the pan and letting it rest.

Slice avocado thinly as the chicken rests. Press down on the avocado slices with the back of the knife on a cutting board to form a layer. I recommend adding avocado slices under the mozzarella cheese. Firmly ripe avocados do not soften when mozzarella is added on top. I recommend the mozzarella cheese overlap the edges of the chicken before broiling. Mozzarella cheese will melt in 1 to 2 minutes.

Serve hot from the broiler with sourdough bread that is slightly crispy. Slice the sourdough bread in half and stack the two halves. Season the bread with coarsely ground black pepper, sea salt, and chopped parsley. Serve creamy chicken and mushroom soup on the side.

Why you'll love this recipe

It takes 25 minutes from start to finish. The same pan is used to cook the chicken and bread.
One sandwich uses one chicken breast and half an avocado. Not much extra preparation is required.
The broiler fully melts the cheese in 1 or 2 minutes. You don't need a sandwich press.
Thick sourdough keeps the layers intact when slicing and serving.
Rotisserie chicken provides a convenient lunch choice if you aren't interested in cooking a steak in a pan.
Use provolone as a substitute for low-moisture mozzarella if you don't have low-moisture mozzarella.

Instructions

Heat 1 tbsp (15 ml) olive oil in a skillet over medium-high heat. Season the chicken breast fillet, then sear it for 5 to 6 minutes per side until deeply golden brown and it reaches 165°F (74°C). Set it aside to rest.

Use the same skillet over medium heat and melt 1 tbsp (15 g) unsalted butter. Toast the artisan sourdough slices for 2 to 3 minutes per side until golden brown.

Place the rested chicken on the bottom slice of toasted sourdough. Top it with the fanned fresh avocado slices.

Drape the mozzarella over the avocado and chicken. Broil for 1 to 2 minutes until the cheese is melted and stretches slightly over the edges.

Garnish with coarse black pepper, sea salt flakes, and chopped parsley. Add the second sourdough slice, cut the sandwich in half, and serve on a rustic ceramic plate.

FAQ

Shredded rotisserie chicken will save you some cooking time. The chicken is already cooked and ready to eat when covered with melted cheese.

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Lunch Chicken American Stovetop

Sourdough Chicken Avocado Melt with Mozzarella

Name: Sourdough Chicken Avocado Melt with Mozzarella
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 sandwich
Ingredients: 2 slices artisan sourdough bread (thick-cut, approximately 120 g total); 1 fillet boneless, skinless chicken breast (6 oz / 170 g); salt (to taste, for seasoning the chicken); subtle poultry spices (to taste); 1/2 medium fresh avocado (sliced and fanned, 75 g); 2 slices low-moisture mozzarella cheese (thick slices, 50 g); 1 tbsp olive oil (15 ml, for searing); 1 tbsp unsalted butter (15 g, for toasting); 1/4 tsp coarse black pepper (1 g); sea salt flakes (1 pinch, to taste); 1 tbsp fresh parsley (4 g, finely chopped)

By Mason BrooksNov 10, 2026

Prep

10 min

Cook

15 min

Total

25 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

It takes 25 minutes from start to finish. The same pan is used to cook the chicken and bread.
One sandwich uses one chicken breast and half an avocado. Not much extra preparation is required.
The broiler fully melts the cheese in 1 or 2 minutes. You don't need a sandwich press.
Thick sourdough keeps the layers intact when slicing and serving.
Rotisserie chicken provides a convenient lunch choice if you aren't interested in cooking a steak in a pan.
Use provolone as a substitute for low-moisture mozzarella if you don't have low-moisture mozzarella.

Ingredients

Servings1

•2 slices artisan sourdough bread (thick-cut, approximately 120 g total)
•1 fillet boneless, skinless chicken breast (6 oz / 170 g)
•salt (to taste, for seasoning the chicken)
•subtle poultry spices (to taste)
•½ medium fresh avocado (sliced and fanned, 75 g)
•2 slices low-moisture mozzarella cheese (thick slices, 50 g)
•1 tbsp olive oil (15 ml, for searing)
•1 tbsp unsalted butter (15 g, for toasting)
•¼ tsp coarse black pepper (1 g)
•sea salt flakes (1 pinch, to taste)
•1 tbsp fresh parsley (4 g, finely chopped)

Instructions

1
Heat 1 tbsp (15 ml) olive oil in a skillet over medium-high heat. Season the chicken breast fillet, then sear it for 5 to 6 minutes per side until deeply golden brown and it reaches 165°F (74°C). Set it aside to rest.
2
Use the same skillet over medium heat and melt 1 tbsp (15 g) unsalted butter. Toast the artisan sourdough slices for 2 to 3 minutes per side until golden brown.
3
Place the rested chicken on the bottom slice of toasted sourdough. Top it with the fanned fresh avocado slices.
4
Drape the mozzarella over the avocado and chicken. Broil for 1 to 2 minutes until the cheese is melted and stretches slightly over the edges.
5
Garnish with coarse black pepper, sea salt flakes, and chopped parsley. Add the second sourdough slice, cut the sandwich in half, and serve on a rustic ceramic plate.