Carve roasted chicken into thick slices, beginning at the breast, and set aside. Reserve remaining chicken for lunches or another recipe.

On a flat surface, place 8 slices of bread and spread a generous layer or Sabra’s Garlic Spread over each bread slice. Mash ¼ of an avocado over each bread slice. Place one slice of Havarti cheese over four of the bread slices, top with chicken and close sandwich.

Generously butter both sides of the bread, and grill, in a large skillet over medium-high heat, until the outside is golden brown, and the cheese has melted. Serve immediately with kettle chips or salad.