Blue Cheese Chicken Patty Melt
recipe

Blue Cheese Chicken Patty Melt

5.0

Our Blue Cheese Chicken Patty Melt is a new twist on an old classic. The burger is swapped out with a tender, juicy chicken breast. It’s served on grilled rye toast with a bed of guacamole and topped with melted blue cheese and caramelized yellow onions on top.

For the convenience of grilling without the hassle of gas or charcoal, the Patio Bistro® ...

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Ingredients

Serves 4
For the Chicken Patty Melt
4
small chicken breasts, boneless and skinless
1
yellow onion, sliced
1/3
cup butter, softened, divided
4
slices blue cheese
8
slices rye bread
 
salt and pepper, to taste
For the Guacamole
3
ripe avocados, diced and peeled
2
tablespoons lime juice
1
Roma tomato, seeded and finely chopped
1
garlic clove, finely chopped
1/2
white onion, finely chopped
1
tablespoon finely chopped fresh cilantro
1
teaspoon chili powder
1/2
teaspoon salt
1/4
teaspoon black pepper

Directions

Prep: 15 Minutes, Cook: 25 Minutes
1

Brush both sides of rye bread with butter.

2

Season chicken breasts with salt and pepper on both sides.

3

Preheat grill to 400°F.

4

Place chicken breasts on hot grill grates. Cook until they reach an internal temperature of 165°F, about 10 minutes per side. Move to top warming rack.

5

Place toast on grill grates for 15 seconds on one side only. Set aside.

6

In a medium-size bowl, combine diced avocado pulp, lime juice, tomato, garlic, white onion, cilantro, chili powder, salt and pepper. Set aside.

7

Melt 2 tablespoons of butter in a small skillet. Add white onion slices and sauté until golden brown. Set aside.

8

Spread a spoonful of guacamole onto the toasted side of rye toast slice. Add chicken breast, a slice of cheese and onions. Top with rye toast slice, toasted side down.

9

Place assembled sandwiches on the grill for 15 seconds per side.

10

Remove from grill and enjoy.

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