Cooked chicken breast, avocado, tomato, red onion, and reduced-fat cheese fill these toasted sandwiches. Greek yogurt and Dijon mustard form the spread, while butter or olive oil helps the sourdough or ciabatta turn crisp in the skillet.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 avocado, sliced
- 4 slices reduced-fat cheese (Swiss, cheddar, or provolone)
- 4 slices bread (sourdough or ciabatta)
- 2 tbsp Greek yogurt
- 1 tbsp Dijon mustard
- 1 small red onion, thinly sliced
- 1 tomato, sliced
- Butter or olive oil for grilling
Cook and Assemble
- Season the chicken with salt and pepper.
- Heat 1 tablespoon olive oil over medium-high heat. Cook the chicken for an estimated 6–7 minutes per side, checking that the thickest part reaches 165°F (74°C) on a food thermometer.
- Let the chicken rest, then slice it.
- Spread the Greek yogurt and Dijon mustard on each bread slice.
- Assemble the sandwiches with chicken, avocado, cheese, red onion, and tomato. Add the top bread slices with the spread facing inward.
- Grill in a skillet with butter or olive oil over medium heat for 3–4 minutes per side, until crisp and melted.
- Cool slightly, slice, and serve warm.
A Stable Sandwich Stack
Resting the chicken before slicing helps keep the hot juices from immediately soaking the bread. Use thin slices of onion and tomato, and place the cheese close to the warm chicken so it melts readily. Turn the assembled sandwich with a broad spatula and serve once both sides are crisp.
