Santa Fe Chicken Avocado Melt

An open-faced melt that earns its keep when you’ve got leftover chicken and ten minutes. The cilantro-lime mayo does most of the work, brightening up rich avocado and the nutty Lorraine cheese, a Swiss-style cheese that broils into something between Gruyère and baby Swiss without going greasy.

Sourdough is the move here, not sandwich bread. The tang stands up to the avocado and the open crumb crisps under the broiler without burning. Toast the bread first so it stays sturdy under the pile of toppings.

Layer order matters. Mayo on bread, then chicken, then tomato, then avocado, cheese on top. The chicken acts as a moisture barrier so the bread doesn’t go soggy, and the cheese seals everything as it melts.

Watch the broiler closely, two minutes is the difference between bubbly cheese and burnt edges. Keep the rack about 6 inches from the element.

Pro Tips

• The recipe lists lemon juice in the ingredients but the directions say lime, lime is the right call for Santa Fe flavor.
• Pat the tomato slices dry with a paper towel before layering. Less weeping, less soggy bread.
• No Lorraine cheese? Gruyère, Jarlsberg, or even pepper jack all melt well here.
• Hit the finished melt with a few drops of hot sauce or pickled jalapeños for a Santa Fe kick.

Variations

• Swap chicken for turkey the day after Thanksgiving for a leftover-clearance lunch.
• Add a layer of crisp bacon under the cheese for smoky depth.
• Use a fresh corn tortilla and run it under the broiler open-faced for a tostada version.