Mexican-Spiced Chicken and Guacamole Sandwiches with Melted Monterey Jack

Looking for a delicious, satisfying lunch that comes together in just ten minutes? These Mexican-spiced chicken sandwiches are the midday meal of your dreams. Picture soft brioche buns slathered with creamy guacamole, filled with warm seasoned chicken, melted Monterey Jack cheese and juicy sliced tomato.

It’s a flavor-packed sandwich that feels indulgent but is surprisingly quick to make. Perfect for busy weekdays when you want something hearty without spending hours in the kitchen. Just add a napkin (or three) and enjoy!

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Ingredients

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

8.6 ounce Fully Cooked Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Halve the brioche buns and toast them until golden brown.
2. Wash and dry the tomato. Slice into ¼-inch-thick rounds and season with a pinch of salt.
3. Pat the fully cooked chicken breasts dry with paper towels. Thinly slice crosswise into strips.
4. In a medium microwave-safe bowl, toss the chicken strips with half the Mexican spice blend (use all if making 4 servings), a drizzle of olive oil and a pinch of salt and pepper. Sprinkle the Monterey Jack cheese on top. Cover the bowl with plastic wrap and microwave until the chicken is warmed through and the cheese melts, about 1-2 minutes.
5. Meanwhile, in a small bowl, combine the guacamole and mayonnaise until smooth.
6. Spread the cut sides of the toasted buns with the creamy guacamole mixture. Using tongs or a slotted spoon, fill the buns with the cheesy chicken. Top with the seasoned tomato slices. Serve immediately.

Recipe Tips

FAQ

Can I use regular chicken instead of fully cooked?

Yes, but you’ll need to cook the chicken first. Season and cook in a skillet until done, then slice and proceed with the recipe.

Can I make these sandwiches ahead of time?

These sandwiches are best enjoyed fresh. However, you can prep the components (slice tomato, mix guacamole mayo) ahead and assemble just before serving.

What can I substitute for brioche buns?

Any soft roll or bun works well, such as ciabatta, potato buns or even sourdough slices.