Ok you guys, I’ve got a recipe for the sandwich of all our dreams: Grilled Honey Chipotle Chicken & Avo Melts. There’s nothing like a good summer sandwich, and this one seriously hits the spot every time.

Last year, I started a Wraps and Sandwiches series on my Instagram, and I’ve probably said this about every one I’ve made, but this one really might be my favorite yet.

The marinade for the chicken is perfection, and the whole sandwich is just the most incredible combo of sweet, spicy and savory. I promise it will blow your mind.

GRILLED HONEY CHIPOTLE CHICKEN & AVO MELTS ON REPEAT

When I say these Grilled Honey Chipotle Chicken & Avo Melts are a must-make, just trust me. You know I wouldn’t steer you wrong!

This is one of my new favorites because it’s the most ideal combo of flavors and texture, and packed with protein and healthy fats.

Aka a well-balanced meal. Especially if you serve it with some crunchy chippies on the side, for pure enjoyment.

From the grilled chicken that’s made in a delish marinade of adobo paste, honey, garlic, red wine vinegar, lime juice and tons of antioxidant-packed spices – to the crispy bacon, melty cheddar cheese + mashed avo and perfectly-toasted sourdough bread, you’ll quickly find yourself making these on repeat.

A MUST-MAKE, SATISFYING SUMMER SANDWICH

There are few things better than a summer sandwich, amiright?

Whether you’re indulging in one on the beach, grilling up the goods and enjoying at home, or doing a grab & go picnic sitch, they’re super satisfying. And honestly, it doesn’t even need to be summer to enjoy a hearty sammy. These Grilled Honey Chipotle Chicken & Avo Melts are 100% a year-round kinda meal.

So do yourselves a favor and make these asap. It’s everything you need and more.

INGREDIENTS YOU’LL NEED:

For the Chicken Marinade:

Chicken breasts
Garlic cloves
Avocado oil
Freshly squeezed lime juice
Red wine vinegar
Honey
Adobo paste (from a can of chipotle peppers)
Smoked paprika
Onion powder
Dried oregano
Kosher salt
Freshly ground black pepper

For the Bacon:

Thick-cut, no-sugar-added bacon (I like Applegate)

To Assemble:

Red onion
Avocado oil
Kosher salt
Freshly ground black pepper
Sliced goat cheddar cheese
Sourdough bread
Garlic clove
Avocados
Shredded romaine lettuce

HOW TO MAKE MY GRILLED HONEY CHIPOTLE CHICKEN & AVO MELTS

For the Chicken Marinade:

In a wide-mouth jar, add the garlic, avocado oil, lime juice, red wine vinegar, honey, adobo paste, smoked paprika, onion powder, dried oregano, kosher salt, and black pepper. Blend using an immersion blender until it’s totally smooth.

Transfer the marinade to a gallon-sized zip-top bag. Add the chicken cutlets, seal the bag, and massage the marinade into the chicken, ensuring it is evenly coated. Transfer to the fridge and marinate for at least 1 hour, preferably 3 hours.

For the Bacon:

Line a baking sheet with parchment paper. Add the bacon to the sheet and transfer to the oven on the middle rack. Turn the oven to 400. Bake until the bacon is crisp, about 18-20 minutes.

Remove the crispy bacon from the oven and transfer it to a paper towel-lined plate. Tear each piece of bacon into two pieces and set aside until you’re ready to grill.

To Grill:

Remove the chicken from the fridge and set it on the counter for about 15 minutes while your grill is preheating. This will help ensure the cutlets cook evenly.

Preheat the grill to medium-high heat.

Arrange your items for the grill. Using a pastry brush, coat the onion rounds with avocado oil and a pinch of salt and pepper. You will also need to bring out the cooked bacon pieces, the cheddar cheese, sourdough slices, and the garlic clove.

Once the grill is hot, remove the chicken from the marinade, allowing the excess to drip off and add directly to the grill. Cook undisturbed for 4 minutes before flipping to the other side. Flip, and cook for another 3-4 minutes, until the chicken has grill marks and is fully cooked through (registering 165 when using a thermometer). This will vary depending on the thickness of the cutlets.

Add 4 small pieces of bacon to each cutlet and top with the sliced goat cheddar cheese. Turn the heat down to medium, close the lid, and allow the cheese to melt for about 2 minutes before removing the cutlets from the grill and transferring them to a clean plate. Allow to rest.

Add the onions and cook for 4 minutes per side. Once cooked, transfer to a plate.

Turn the grill down to medium-low. Brush the sourdough with avocado oil and transfer it to the grill. Toast for about 1 minute per side until the bread is slightly golden but soft in the middle. Remove from the heat and immediately rub the raw garlic into the bread’s surface. Turn off the grill.

To Assemble:

Lay out the 8 pieces of toasted bread. Add half of an avocado on four of the pieces, pressing it into the bread with a fork. Add a cutlet atop the mashed avocado, and top with grilled onions and a handful of thinly shredded romaine. Top with the other slice of bread. Slice each sandwich in half. Serve and enjoy!

RECIPE SUBSTITUTIONS & QUESTIONS

These Grilled Honey Chipotle Chicken & Avo Melts are chef’s kiss, but also make for a perfectly satisfying lunch or dinner to make anytime and customize with your favorites.

For the marinade, omit the adobo paste or use less if you want less heat. Instead of grilling the chicken, you could sear it in a skillet on the stove top. In that case, I’d recommend a cast iron skillet if you have, to give you more of that grilling effect.

I’m lactose intolerant so I used goat cheddar cheese, but you can definitely use regular cheddar, or which ever cheese you prefer. A provolone could also go nicely.

And feel free to get creative with the whole thing. For example, I used sourdough bread, but you could also serve in a tortilla or lettuce wrap.

WHAT IS THE SECRET TO GRILLING CHICKEN?

There are a few tips and tricks to grilling chicken. Preheating the grill to ensure it’s hot enough to create a nice char is a good start. Marinating the chicken for at least a few hours before cooking will help add flavor and retain moisture. And an important step not to skip is letting the chicken rest for about 5-10 minutes before serving.

ARE SANDWICHES HEALTHY?

Sandwiches can definitely fit into a balanced style of eating. It’s all about what you put in them and the type of carb you choose.

Generally, depending on your dietary needs, you’ll want to choose a wrap or bread that’s 100% whole-grain or sprouted grain, made with minimal ingredients, with little to no added sugars, sodium and/or saturated fats. A few good options include sourdough, rye, flax, and gluten-free bread if needed.

In terms of filling your sandwich, keeping it high-protein will help to balance it out. Aim to use organic, grass-fed, pasture-raised meat and dairy whenever possible to ensure you’re getting higher-quality. And of course, it’s always a good idea to include some sort of green or veggies, ideally organic here too.

IF YOU LOVE THESE HONEY CHIPOTLE CHICKEN & AVO MELTS, THEN YOU HAVE TO TRY THESE OTHER WRAPS & SANDWICHES:

Southwest Chicken Wraps

Thai Basil Beef Lettuce Wraps

Avocado Turkey Pesto Paninis

Szechuan Chicken Lettuce Wraps

High-Protein Chicken Caesar Wrap

Grilled Honey Chipotle Chicken & Avo Melts