Cheesecake Factory Recipes

Grilled Chicken And Avocado Club – Easy Cheesecake Factory Copycat

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.

Jump to Recipe

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.
Grilled Chicken And Avocado Club – Easy Cheesecake Factory Copycat
Grilled Chicken And Avocado Club – Easy Cheesecake Factory Copycat

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:

Grilled Chicken And Avocado Club – Easy Cheesecake Factory Copycat

Recipe by LuluCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

5

minutes
Calories

490

kcal

A 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.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *