Chicken + Avocado Melt Recipe
oven roasted tomato / arugula / smoked bacon / provolone / parmesan lemon aioli / sourdough
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken and Bacon
Vegetables and Cheese
Sauce
Bread
Method
Prepare the Chicken and Bacon
- 1
Season Chicken
Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and black pepper on both sides.
- 2
Cook Bacon
In a skillet over medium heat, cook the bacon until crispy. Remove and place on paper towels to drain excess grease.
- 3
Cook Chicken
In the same skillet, add the seasoned chicken breasts and cook for about 6-7 minutes on each side until they are fully cooked and have a nice golden color. Remove from heat and let rest.
Prepare the Sauce
- 4
Make Lemon Aioli
In a bowl, combine the mayonnaise, lemon juice, and minced garlic. Mix until smooth to create the lemon aioli.
Assemble the Melt
- 5
Spread Aioli
Slice the cooked chicken and avocados. On one slice of sourdough bread, spread a generous amount of lemon aioli.
- 6
- 7
Add Parmesan
Top with another slice of sourdough bread and sprinkle grated Parmesan cheese on top.
Grill the Sandwich
- 8
Grill Sandwich
Heat a skillet or panini press over medium heat. Grill the sandwich for about 3-4 minutes on each side or until the bread is golden brown and the cheese is melted.
- 9
Serve
Remove from heat, slice in half, and serve warm.
