Chicken Avocado Melt Sandwich in the Pressure Cooker
This melt sandwich combines tender, juicy chicken with creamy avocado, melty cheese, and crisp grilled bread for an irresistibly satisfying meal you'll want to make again and again.
Equipment
- 1 Skillet or grill pan
Ingredients
Main ingredients
- 2 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 avocado sliced
- 4 slices cheese Swiss, cheddar, or provolone
- 4 slices bread sourdough, ciabatta, or your choice
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 red onion small, thinly sliced
- 1 tomato sliced
- Butter or olive oil for grilling sandwiches
Instructions
Instructions
- Season chicken breasts with salt and pepper on both sides.
- Heat olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side until cooked through. Let rest before slicing.
- Mix mayonnaise and Dijon mustard in a small bowl.
- Spread the mayo-mustard mixture onto each bread slice.
- Layer sliced chicken, avocado, onion, tomato, and cheese on half the bread slices. Cover with other slices to form sandwiches.
- Heat skillet or grill pan on medium. Grill sandwiches 3-4 minutes per side with butter or oil until browned and cheese melts.
- Let sandwiches cool slightly, cut in half, and serve warm.
Notes
For a crispier texture when reheating leftovers, use a skillet or toaster oven instead of a microwave. Refrigerate up to 2 days in airtight wrap.