Scale

2 slices sourdough or sandwich bread

1 cup cooked, shredded or sliced chicken breast (seasoned to taste)

½ ripe avocado, mashed

½ cup shredded cheddar or Monterey Jack cheese

1 tbsp butter (for grilling)

1 tbsp chopped fresh cilantro (optional)

Salt & pepper to taste

Optional: pinch of chili flakes or a dash of hot sauce

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Mash avocado with salt, pepper, and cilantro. Warm chicken if needed.

Spread avocado on one slice of bread. Add chicken and cheese. Top with second slice.

Heat skillet over medium. Butter outer bread. Grill 3–4 minutes per side until golden and cheese melts.

Slice in half and serve hot.

Use sourdough for extra sturdiness and flavor. Add hot sauce for a spicy kick. Reheat in skillet, not microwave.