These chicken avocado sandwiches are irresistible. Served on fried pizza dough, they’re layered with roasted red pepper mayo, crisp lettuce, fresh tomato and melty cheese. Absolutely delicious.
This sandwich is my newest obsession.
This version features grilled chicken and creamy avocado on a pillowy fried pizza dough “bun,” finished with a bright roasted red pepper mayonnaise, crunchy shredded lettuce, juicy tomatoes and a generous handful of cheese. It’s simple, satisfying and packed with flavor.
I love recipes that are more of an idea and method than a strict formula. This is one of those: a flexible approach that lets you swap in your favorite fillings while following the same tasty template.
Sometimes you just want a really great sandwich — and this absolutely delivers.
It’s rich, satisfying and full of contrasting textures: soft fried dough, tender chicken, creamy avocado and crisp lettuce. I could eat this every day.
We make a lot of homemade pizza in various styles — thin and crispy, cast-iron, deep-dish and Detroit-style. The dough variations mean the base can change, which is part of the fun.
Recently I’ve been using sourdough discard to make overnight pizza dough; it’s a great way to add tang and structure. That said, any pizza dough will work. I often use my standard pizza dough or a sourdough pizza dough — both yield fluffy, indulgent fry breads that are cloud-like and perfect for stuffing.
And yes, they get even better when filled. Pile in your favorite sandwich ingredients and you’ll be in sandwich heaven.
Here’s the rundown:
The idea started with a local burger served on a folded slab of pizza dough — so good — and a chicken sandwich I loved long ago. For the filling here, I use grilled chicken, but you can substitute anything you prefer.
Avocado and tomato are obvious pairings, and shredded lettuce is essential for crisp freshness; I like to chop romaine myself so it keeps that bright crunch. Quick-pickled onions are a nice optional addition if you have them.
Cheese is optional but recommended. Use slices or freshly shredded cheese; adding it to the chicken while assembling lets it melt slightly into the meat. The chicken can be warm or room temperature, but warm chicken elevates the sandwich.
Finish the sandwiches with a quick roasted red pepper mayo: mayonnaise mixed with diced roasted red peppers and a minced garlic clove. A spoonful of the olive oil from the jar of peppers adds richness and depth.
It sounds simple, but the result is phenomenal. The fried pizza dough is a versatile canvas — I also love stuffing it with Caesar salad, kale, chicken or chickpeas and shaved Parmesan for a different lunch variation.
One of the best parts is that you can make the pizza dough breads in advance. Store them in the fridge, then reheat in a toaster oven, regular oven or microwave when you’re ready to assemble sandwiches.
I am totally in love with this sandwich.
Grilled Chicken Avocado Sandwiches
Grilled Chicken Avocado Pizza Sandwiches
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Ingredients
- 1 batch of prepared pizza dough
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- kosher salt and pepper
- ⅔ cup mayonnaise
- ¼ cup diced roasted red peppers
- 1 garlic clove, minced
- ⅔ cup freshly grated Havarti cheese
- 4 to 6 cups shredded lettuce
- 1 avocado, thinly sliced
- sliced tomatoes or chopped cherry tomatoes
Instructions
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Make the pizza dough fry breads first. Divide your pizza dough into 8 equal portions and roll each portion out until thin but not torn.
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Heat the olive oil in a cast iron skillet over medium heat. Once hot, add a dough circle and cook 1 to 2 minutes until it begins to bubble. Flip and cook another 1 to 2 minutes, ensuring the dough is cooked through. Transfer to a plate and repeat with remaining dough, adding more oil if needed. These can be made ahead and stored in the fridge; warm or room temperature is best for assembling sandwiches.
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Make the roasted red pepper mayo by whisking together mayonnaise, diced roasted peppers and the minced garlic clove. Add a drizzle of the olive oil from the jar of peppers if desired. This can be made ahead and refrigerated.
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Preheat the grill to high for at least 10 minutes (around 500–550°F if possible). Season the chicken all over with salt, pepper, smoked paprika and garlic powder.
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Grill the chicken 5 to 6 minutes per side, or until the internal temperature reaches 165°F. Remove and let rest 5 minutes before slicing.
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Assemble sandwiches by spreading the roasted red pepper mayo on a piece of fried dough, topping with sliced chicken and grated cheese, then adding avocado, shredded lettuce and tomatoes. Serve immediately.
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Perfection.