Blue Cheese Chicken Patty Melt

Blue Cheese Chicken Patty Melt

15 mins
25 mins

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® Electric Grill is a great option. TRU-Infrared™ cooking technology delivers consistently tender, juicy and delicious food every time.


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


Step 1 Of 10
Brush both sides of rye bread with butter.
Season chicken breasts with salt and pepper on both sides.
Preheat grill to 400°F.
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.
Place toast on grill grates for 15 seconds on one side only. Set aside.
In a medium-size bowl, combine diced avocado pulp, lime juice, tomato, garlic, white onion, cilantro, chili powder, salt and pepper. Set aside.
Melt 2 tablespoons of butter in a small skillet. Add white onion slices and sauté until golden brown. Set aside.
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.
Place assembled sandwiches on the grill for 15 seconds per side.
Remove from grill and enjoy.
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