My mouth starts to water when I think about having a Chicken Avocado and Cheese Melt on toasted turkish bread. There’s something about a long weekend that makes me want to be extra naughty with food – actually, that sounds bad, but come on, you know what I mean. I want to indulge! The Chicken Avocado and Cheese Melt is my perfect long weekend lunch or brunch because it is so quick and easy to make and so scrumptiously delicious – yum! Yes, I can’t help it, I tend to get a little over excited about a delicious dish, so lock me up – just not without a good kitchen and walk in pantry though. The addition of cream cheese just really rocks this toastie.
With this lunch, it is not just the crunch of the toasted turkish bread, it is also the smooth creamy texture and taste of the avocado and the way the cheese melts into all the little crevices in the chicken that sends my taste buds into gala event mode. The combination of crunch and creaminess is a number one hit in the mouth. I also sprinkle a touch of himalayan pink sea salt over the top to add a touch of saltiness – mmmmmmm.
While I would love to specifically roast a chicken just to make this dish, like most people, I find there are just not enough hours in the day, so I buy a roast chicken. I use it to make this dish and to make other melts and sandwiches and casseroles which I freeze.
- ¼ of a turkish bread flat loaf cut into two flat thin slices
- Half a medium avocado (cut into slivers)
- ¼ of a roast chicken with skin removed (cold is fine) - cut into bite size pieces
- 60 grams shredded tasty cheddar cheese
- 80 grams cream cheese (softened/room temperature)
- Sprinkle of himalayan pink sea salt
- Toast the slices of turkish bread in the toaster browned and crunchy
- Top each slice with avocado pieces
- Mix roast chicken pieces with cream cheese until roughly coated
- Spoon chicken cream cheese mixture onto turkish bread
- Top with tasty shredded cheese
- Place under medium hot grill until cheese is just melted
- Sprinkle each slice with a touch of himalayan pink sea salt (to taste)
- The chicken warms up when the dish is placed under the grill to melt the cheese
- I buy a roast chicken and keep it in the fridge to make this dish because I love the flavour of roasted chicken and this is a time saver recipe. The left over chicken can be used to make casseroles to freeze, chicken sandwiches and more melts.