Oh hey guys! I know it seems like a while since I’ve posted a recipe. It’s not that I haven’t been cooking my heart out, I have…just for other things like clients and holidays and friends…real life stuff. And then their was Spring Break, and Southern Oregon and a trip to San Diego and the wine business. Whew! This life, my life, gets a little crazy. And then my doggie has had a belly ache this week. That in itself has kept me very busy with the needed extra attention.
What’s been most crazy about this week is the weather. It has been in the 80’s here in Oregon, which has been wonderful. However, according to the forecast we are in for rain over the next week. “Soak it up while you can” is a common mantra among Oregonians. And trust me we do just that.
In the middle of all my insanity, a crate of 24 avocados arrived on my doorstep from the California Avocado Commission. Honestly, this delivery could not have been more timely. With the warm weather, avocados are the perfect addition to lunches and dinners.
These Cheesy Chicken and Avocado Melts are so easy to make, especially since I used leftover rotisserie chicken from the night before. What did we do before we had rotisserie chicken so readily available?
With just a little mixing, slicing and chopping, I had dinner ready for the family in minutes flat. The taste was off the charts too and the texture of the whole kit and caboodle was amazing.
This is a perfect way to kick off your upcoming Cinco de Mayo festivities. It would make an amazing appetizer too.
Cheesy Chicken & Avocado Melts
- 1/3 cup mayonnaise
- 1/2 teaspoon lime zest
- juice of half a lime, plus more for drizzling
- 2 Tablespoons finely chopped red onion
- 1/2 teaspoon coarse ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 6 slices crusty bread 3/4" thick (I suggest Italian Pugliese)
- 1-1/2 cups leftover rotisserie chicken, pulled into pieces
- 2 large California avocados, peeled and sliced
- pepper jack cheese*
- In a small bowl, combine mayonnaise, lime zest, juice from half a lime, red onion, pepper, salt and cumin. Spread mixture evenly on sliced bread.
- Cover bread slices completely with chicken pieces. Place 4-5 avocado slices on top of chicken and drizzle lime juice over the slices. Cover the avocados with sliced pepper jack cheese.
- Place open faced sandwiches under the broiler until the cheese is slightly browned and bubbling; about 5-7 minutes.
- *I did not measure exactly how much cheese I used. I cut thin slices from a block of pepper jack cheese and placed over the avocados until completely covered.
You can use a knife and fork if you like, but we didn’t!
If you love melty, bread dinners, give this recipe a try too.
Five Years Ago: Savory Mexican Corn Bread