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Chipotle Chicken Avocado Melts


  • Author:
  • Prep Time: 40 mins
  • Cook Time: 6 mins
  • Total Time: 46 minutes
  • Yield: 6 melts

Ingredients

For the Shredded Chipotle Chicken:

  • 12 slices bacon
  • 2 chopped chipotle peppers plus 1 tablespoon adobo sauce from canned chipotles in adobo
  • 3 cloves minced garlic
  • 3 boneless, skinless chicken breasts
  • Kosher salt and black pepper, to taste
  • 1/4 cup water or chicken broth

For the Chipotle Mayo:

  • 1 minced chipotle chile plus 1 teaspoon adobo sauce from canned chipotles in adobo
  • ½ cup mayonnaise

For the Melts:

  • 1 avocado, sliced
  • 1 tablespoon lemon or lime juice, or apple cider vinegar
  • 12 slices hearty bread
  • 12 slices Land O Lakes® Deli American
  • 1/4 cup microgreens and/or chopped cilantro
  • 2 tablespoons butter, divided

Instructions

  1. To start, cook the bacon in a large skillet until crisp. Set aside for later. Pour off all but 1 tablespoon of the bacon grease and return to medium-high Add the chopped chipotle peppers and minced garlic, reserving the adobo sauce for later. Sauté, stirring constantly, until fragrant, about 1-2 minutes. Add in the chicken breasts and season all over with salt and pepper. Cook until lightly browned, about 3-4 minutes per side. Then, pour in the water or chicken broth, reduce to a simmer, and cover. Cook for about 8 more minutes, or until the chicken shreds apart easily with a fork and is cooked through.
  2. Meanwhile, prepare the chipotle mayo. In a small bowl, mix together 1 minced chipotle chile plus 1 teaspoon adobo sauce and ½ cup mayonnaise until well-combined. Taste and adjust with more adobo sauce, if desired. Set aside.
  3. Transfer the cooked chicken to a bowl and shred, then toss in any remaining liquid from cooking. Set aside.
  4. Prepare to assemble the sandwiches. Brush the avocado slices with lemon or lime juice. Spread a thin layer of chipotle mayo on each slice of bread. Place one slice of Land O Lakes® Deli American on 6 of the slices of bread, cutting the slices in half diagonally and layering if necessary to fit on top of the bread. Top with the shredded chicken, avocado slices, microgreens and/or cilantro, another slice for each sandwich, and the remaining bread, mayo-side down.
  5. Cook the melts. Heat a griddle or pan to medium heat. Add 2 teaspoons butter, place two sandwiches at a time on the griddle and cook on each side for about 3 minutes, or until the Deli American is fully melted and the bread is crisp. Transfer to a plate and repeat until all of the melts have been cooked. Serve warm or wrap and refrigerate for later. You can reheat the sandwiches in a toaster oven or skillet to enjoy throughout the week.