This Panera Chipotle Chicken Avocado Melt copycat brings that smoky, melty café sandwich flavor home with an easy panini press or skillet method.
Why You'll Love This Panera Chipotle Chicken Avocado Melt Recipe
This Panera Chipotle Chicken Avocado Melt copycat gives you the same smoky, melty café sandwich flavor without waiting for it to show back up on the menu. It's fast enough for lunch, easy enough for a weeknight, and a whole lot cheaper than the café version. Leftover or rotisserie chicken keeps the prep simple.
- Panera flavor at home: You get that smoky chipotle, melty cheese, and warm pressed sandwich feel without making a café run.
- Fast with cooked chicken: Rotisserie chicken or leftover chicken turns this into a quick lunch or easy dinner.
- Budget-friendly copycat: Making several sandwiches at home costs far less than ordering them one at a time.
- Available anytime: No waiting for Panera to bring it back or hoping your location still has it on the menu.
Ingredients Overview
Cooked chicken, avocado, melty Gouda, sweet pickled red peppers, cilantro, and chipotle mayo give this sandwich its Panera-style flavor. Use homemade chipotle mayo from the recipe card or a store-bought version when you need a shortcut.
Pro Tips
Slice rotisserie chicken breast into thin pieces so the sandwich heats through before the bread gets too dark.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Panera Chipotle Chicken Avocado Melt
Spread, stack, and press. The chipotle mayo gives the sandwich its signature flavor, while the panini press or skillet turns it hot, golden, and melty in just a few minutes. Use the step-by-step photos below as your visual guide.
Step 1: In a small bowl, stir the mayonnaise with adobo sauce from the can of chipotle peppers. Use the sauce only, not the whole peppers, and start small because even the sauce is spicy.
Step 2: Spread chipotle mayonnaise over each slice of bread, making sure it reaches close to the edges.
Step 3: Add the Gouda cheese, cooked chicken slices, avocado, sweet red pepper slices, and chopped cilantro to half of the bread slices.
Step 4: Top with another slice of cheese and the remaining bread. Brush the panini press lightly with olive oil, add the sandwiches, and close the press.
Step 5: Cook for 2 to 3 minutes, or until the bread is golden and the cheese has melted. If using a skillet, cook on both sides and press gently with a spatula.
Pro Tips
If you don't have a panini press, you can use a grill pan or a skillet. Keep the heat at medium so the cheese melts before the bread gets too brown.
Serving Suggestions
Serve this Panera chipotle chicken avocado melt hot from the press while the cheese is melted and the bread is crisp. It is a natural match with Panera creamy tomato soup, crispy frites, or old fashioned coleslaw. For a lighter plate, add fresh fruit, kettle chips, or a simple green salad.
Substitutions and Variations
Here are a few easy ways to adjust this sandwich with what you have on hand.
- Chicken options: Use rotisserie chicken, grilled chicken breast, leftover roast chicken, or shredded chicken.
- Cheese swaps: Smoked Gouda, regular Gouda, white cheddar, or provolone all melt nicely in this sandwich.
- Bread choices: Sourdough, ciabatta, plain focaccia, or white sandwich bread all work well. Black pepper focaccia is closest to Panera's, but it is harder to find.
- Pepper options: Peppadew peppers, sweet cherry peppers, or roasted red peppers all add color and tang.
- Chipotle mayo shortcut: Use store-bought chipotle mayo if you don't want to mix the sauce from scratch.
Tips for Success
A few small details make this sandwich easier to press and better to eat.
- Use thin chicken slices: Thick pieces make the sandwich harder to close and heat evenly.
- Do not overload the avocado: A few slices add creaminess without making the filling slide out.
- Pat peppers dry: Sweet peppers can be juicy, so blot them first to keep the bread from getting soggy.
- Press gently: Too much pressure can squeeze the avocado and cheese out of the sandwich.
- Serve right away: The bread is crispiest and the cheese is best when the sandwich is hot.
Storage Options
This sandwich is best fresh, but leftovers can still be saved with a little care.
- Refrigeration: Wrap leftover sandwiches tightly or place them in an airtight container and refrigerate for up to 2 days.
- Freezing: Freezing is not recommended because the avocado and mayonnaise can separate and turn watery after thawing.
- Reheating: Reheat in a panini press, toaster oven, air fryer, or skillet until warm and crisp. Avoid the microwave if you want the bread to stay toasted.
- Make ahead: Mix the chipotle mayo and slice the chicken ahead, then assemble and grill the sandwich just before serving so the bread stays crisp.
Related Recipes
- Panera Summer Corn Chowder
- Panera Autumn Squash Soup
- Panera Strawberry Poppyseed Salad
- Copycat Panera Bread Chicken Noodle Soup
- How To Choose An Avocado
Frequently Asked Questions
Panera-style versions are made with chicken, avocado, cilantro, sweet peppers, chipotle sauce, and melty cheese on toasted bread. This homemade version uses cooked chicken, Gouda, avocado, sweet red peppers, cilantro, and chipotle mayo.
Yes, deli chicken breast works in a pinch, but sliced rotisserie or leftover cooked chicken gives the sandwich a closer Panera-style texture. If using deli chicken, choose thicker slices so the filling does not disappear once the sandwich is pressed.
Smoked Gouda gives the classic Panera-style flavor, while white cheddar matches some newer menu versions. Regular Gouda, provolone, or Monterey Jack also melt well.
Use sweet cherry peppers, roasted red peppers, or thin strips of pickled sweet red peppers. Blot them dry before adding them to the sandwich.
Yes. Use only a little adobo sauce from the can to start with, as you can add more to taste. Extra mayonnaise will also mellow the heat.
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Get The Recipe!
Panera Chipotle Chicken Avocado Melt
Equipment
- Panini Press or
- Cast Iron Skillet
Ingredients
For the Sandwich
- ½ cup chipotle mayonnaise see recipe below
- 4 sourdough bread or thin focaccia bread
- 8 slices Gouda cheese or white cheddar cheese
- 12 oz rotisserie chicken or shredded chicken
- 1 large avocado sliced
- ¼ cup Peppadew peppers sliced, or sweet cherry peppers
- ¼ cup chopped cilantro
- 1 teaspoon olive oil for griddle or panini press
Chipotle Mayonnaise
- ½ cup mayonnaise
- 1 teaspoon adobo sauce or to taste, from canned chipotle in adobo sauce
Instructions
Make the Chipotle Mayonnaise
- In a small bowl, stir the mayonnaise with a little adobo sauce from the can of chipotle peppers.½ cup mayonnaise, 1 teaspoon adobo sauce
Assemble the Chipotle Chicken Avocado Melt Sandwich
- Spread the chipotle mayo on each slice.4 sourdough bread, ½ cup chipotle mayonnaise
- Add a slice of cheese, sliced chicken, avocado slices, sweet red pepper slices, and chopped cilantro (optional) to half the bread slices.4 slices Gouda cheese, 12 oz rotisserie chicken, 1 large avocado, ¼ cup Peppadew peppers, ¼ cup chopped cilantro
- Top with a slice of cheese and the remaining half of the bread. Brush panini press lightly with olive oil.4 slices Gouda cheese, 1 teaspoon olive oil
- Place the sandwiches in the panini press (or skillet). Close and cook for 2 to 3 minutes, or until golden brown.
- If using a skillet, flip and cook 2 more minutes, or until golden brown. Serve immediately.
Notes
- Use thin chicken slices: Thick pieces make the sandwich harder to close and heat evenly.
- Do not overload the avocado: A few slices add creaminess without making the filling slide out.
- Pat peppers dry: Sweet peppers can be juicy, so blot them first to keep the bread from getting soggy.
- Press gently: Too much pressure can squeeze the avocado and cheese out of the sandwich.
- Serve right away: The bread is crispiest and the cheese is best when the sandwich is hot.
Nutrition
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Kelly Bloom says
My absolute favorite sandwich, and it turned out amazing.