A good sandwich needs these 5 things: protein + a spread + something tangy + something crunchy/fresh + good bread. This sandwich has all of those things, requires minimal prep, is packed with protein, and perfect for a summer lunch or light dinner. All you have to do is grill your chicken cutlets, top them with melty cheese and jarred peppers, and throw it between two pieces of toast with some creamy mashed avocado and fresh lettuce.

Ingredient highlight

Bell Peppers! are super nutrient-dense. They are high in vitamin C, beta-carotene, lycopene, vitamin K, folic acid and loaded with antioxidants. Try to buy red, yellow, or orange – the green ones are harvested earlier and don’t have as many antioxidants.

Servings 4
Prep Time 10 minutes
Cook Time 5 minutes


  • 1 lb boneless skinless chicken breasts, halved lengthwise (about 2 breasts)*
  • Kosher salt + black pepper + olive oil
  • 8 slices mozzarella, cheddar, or pepper jack cheese (about 7 oz or 1 cup grated)
  • ½ cup roughly chopped roasted bell peppers**
  • ½ cup roughly chopped pepperoncini
  • 2 avocados, mashed
  • Lettuce (optional)
  • 8 slices sourdough or other bread, toasted
  • *We want the chicken to be thin so it cooks faster, we get 4 pieces out of it, and a thinner slice just makes for a better sandwich eating experience.
  • **You could also cook red bell peppers on the grill before cooking the chicken instead of using jarred bell peppers. Grill them in slabs, then chop them up!


  • Heat your grill on high for at least 10 minutes, then reduce to medium-high.
  • Place the chicken cutlets on a cutting board and sprinkle both sides of each with enough salt and pepper to coat.
  • Grease your grates or rub/brush the seasoned chicken with oil to prevent sticking. Place on the grill and cook, covered until the chicken is almost completely cooked through with just a few pink spots on the top, about 4 minutes. Flip and top the chicken with the cheese followed by enough peppers and pepperoncini to cover the top (you’ll use what's left to put on the sandwich). Grill, covered, for about 1 minute or until the cheese is melted.
  • Smash avocado onto one piece of the toast. Add lettuce (if using) and any leftover bell peppers or pepperoncini. Place the chicken on top and the other slice of bread on top of that. Cut in half and enjoy!

Stovetop instructions:

  • Just pan-fry the chicken on one side until almost all the way cooked through (like you would on a grill), then flip, top with the cheese + peppers and cover with a lid (or baking sheet) until the cheese melts.

Items you can prep ahead (optional)

  • Halve lengthwise 1 lb boneless skinless chicken breasts
  • Chop ½ cup roasted bell peppers
  • Chop ½ cup pepperoncini


  • To make vegetarian, use tofu planks instead of chicken. 
  • To make vegan, see above + use a vegan cheese.
  • To make gluten-free, use a GF bread OR you could eat it as a grain bowl, salad, or in a GF tortilla.
  • You can also make this with chicken thighs.
  • You could use any grilled or roasted veggie, chopped up, in place of the bell peppers.
  • You can sub pickled jalapenos or even dill pickles (if you don’t want the spice) for the banana peppers. You just want some kind of tangy pickled veggie. 


  • Store leftover cheesy chicken in an airtight container in the fridge for up to 4 days or freeze it for up to 2 months.

Leftovers + Repurposing:

  • You could chop the chicken up and use it in a grain bowl or salad for protein.
  • Add leftover peppers to salads or bowls for a salty and tangy veggie boost.

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