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.
Jump to RecipeQuick 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
You Might Also Like:
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- Chicken Sandwich – Easy Cheesecake Factory Copycat
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Grilled Chicken And Avocado Club – Easy Cheesecake Factory Copycat
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes5
minutes490
kcalA quick and easy grilled chicken sandwich with creamy avocado, spicy mayo, and a crispy finish.
Ingredients
1 large avocado, peeled and pit removed
½ cup mayonnaise
1 tsp Tabasco original pepper sauce
12 oz fully cooked chicken fajita strips
2 French bread loaves, sliced into 8 slices
½ cup arugula
1 large vine-ripened tomato, sliced
2 tbsp extra virgin olive oil
Directions
- Mash half the avocado with mayo and Tabasco.
- Warm the chicken.
- Spread the avocado-mayo mix on the bread.
- Build the sandwich with chicken, arugula, tomato, and the rest of the avocado.
- Brush with olive oil and grill until crispy.
Notes
- Use ripe avocado for smooth spread.
- Don’t skip the olive oil on the bread.
- Grill over medium heat.