Grilled Chicken And Avocado Club – Easy Cheesecake Factory Copycat

This grilled chicken and avocado club sandwich is creamy, crispy, and has a little kick — kind of like if your usual lunch had a glow-up. It comes together fast with stuff you probably already have, and you don’t need to turn the oven on. Just heat, mash, stack, grill, done.

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Quick Summary

• Prep time: 10 mins
• Cook time: 5 mins
• Flavor: creamy, spicy, crispy
• Great for: lazy lunches, fast dinners, sandwich cravings

Why I Like This Recipe

I didn’t plan this. I had leftover chicken strips, one ripe avocado, and some bread that was on its last day. I wasn’t even that hungry, but this just… hit. A little messy, super crunchy, spicy from the sauce — not fancy, but weirdly perfect. And it takes barely 10 minutes.

Ingredients

• 1 large ripe avocado
• ½ cup mayonnaise
• 1 tsp Tabasco sauce (or more if you like it spicy)
• 12 oz cooked chicken fajita strips
• 2 French bread loaves, cut into 8 slices
• ½ cup arugula
• 1 large tomato, sliced
• 2 tbsp extra virgin olive oil

How To Make Grilled Chicken And Avocado Club 

• Mash the sauce: Half the avocado goes into a bowl with mayo and Tabasco. Mash until smooth-ish. Taste and adjust heat.
• Heat the chicken: Microwave or pan — just warm it up. Don’t skip this or the sandwich feels kinda sad.
• Spread the bread: Generously smear the spicy avocado mayo on all 8 bread slices. No dry bites allowed.
• Stack it up: Layer 4 slices with chicken, tomato, arugula, and the rest of the avocado (sliced). Close with the other bread slices.
• Grill: Brush outsides of the bread with olive oil. Grill in a skillet over medium heat until golden on both sides. Don’t rush it.

Tips for Success

• Use a ripe avocado — soft enough to mash easily
• Don’t skip warming the chicken — cold = bland
• Brush the bread with oil, not the pan — crispier finish
• Medium heat only — high heat burns before it heats through
• Taste the sauce before building the sandwich

Storage and Reheating

• Fridge: Wrap tightly in foil or plastic wrap. Good for up to 2 days.
• Reheat: Pan is best — medium heat for a few mins per side. Microwaving’s okay, but say goodbye to crunch.

Frequently Asked Questions

• Can I use a different bread?
  Totally. Sourdough, ciabatta, even sandwich bread. Just nothing too thin.
• Is it super spicy?
  Not really. Just a little kick from the Tabasco. Add more if you like heat.
• Can I make it ahead?
  You can prep everything, but wait to grill it until you’re ready to eat.
• Can I swap the chicken?
  Yep. Rotisserie chicken, grilled thighs, whatever’s around.
• Can I skip the mayo?
  You could, but the spread won’t be as creamy. Maybe try Greek yogurt?

Common Mistakes and How to Dodge Them

• Using an unripe avocado: If it’s hard, it won’t mash right. Wait till it gives a little when you press it.
• Not warming the chicken: Cold meat in a hot sandwich just feels off. Warm it first.
• Skipping the oil on the bread: The oil on the bread is what gives it that crispy golden texture. Don’t just oil the pan.
• Rushing the grill time: If the heat’s too high, the bread burns before the inside gets warm. Stick with medium.
• Forgetting to taste the sauce: Depending on your mayo or hot sauce, it might need more kick. Taste before you spread.

Nutrition Facts (Per Serving)

• Calories: 490 kcal
• Total Fat: 28g
• Saturated Fat: 5g
• Cholesterol: 75mg
• Sodium: 750mg
• Potassium: 720mg
• Total Carbohydrate: 32g
• Dietary Fiber: 6g
• Sugars: 3g
• Protein: 29g

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