Panera Chipotle Chicken Avocado Melt
This Panera Chipotle Chicken Avocado Melt copycat recipe brings that smoky, creamy, melty café sandwich flavor home. Use rotisserie chicken or leftover chicken to keep it easy, then press it hot and golden in a panini press or skillet. The chipotle mayo gives the sandwich its signature kick.
Servings: 4 sandwiches
Calories: 635kcal
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
Use only the adobo sauce from the can for a smooth chipotle mayonnaise. Start with a small amount and add more to taste, as even the sauce is spicy.
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
Calories: 635kcal | Carbohydrates: 32g | Protein: 31g | Fat: 44g | Saturated Fat: 10g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 1163mg | Potassium: 374mg | Fiber: 6g | Sugar: 4g | Vitamin A: 404IU | Vitamin C: 9mg | Calcium: 302mg | Iron: 3mg
