Chipotle Chicken Avocado Melt {Panera Copycat}

This Chipotle Chicken Avocado Melt tastes exactly like the Panera version, complete with focaccia, smoked Gouda and roasted red peppers.

I love recreating my favourite restaurant orders at home especially when they turn out even better. This Panera copycat chipotle chicken avocado melt is everything and I love pairing it with a warm bowl of my copycat broccoli cheddar soup too.

Why you’ll love this recipe

• Better-than-Panera copycat: This chipotle chicken avocado melt tastes amazing, with smoky chipotle chicken, creamy avocado, and melty gouda on focaccia.
• Easy lunch or dinner: This chicken avocado sandwich comes together quickly with simple ingredients.
• High-protein and satisfying: Packed with chicken, avocado, and cheese, this high-protein sandwich will keep you full and satisfied.

Ingredients and substitutions

• Focaccia bread – ciabatta or sourdough bread can be used instead.
• Chicken breast – boneless skinless chicken thighs would also be good. You could also use leftover or rotisserie chicken.
• Roasted red peppers – sundried tomatoes would work but will have a different flavour.
• Avocado – leave this out altogether if you’re not a fan of avocado.
• Smoked gouda – try experimenting with Swiss, Monterey Jack or cheddar cheese.

Chipotle mayo

• Light mayo – you can use regular mayo, but it’ll increase the calorie count.
• Adobo sauce – the canned version is best but if you can’t find any, you can make your own.
• Chipotle pepper – you could use a bit of chipotle powder instead but it won’t be as flavourful.

How to make a chipotle chicken avocado melt

Step 1: Prep your ingredients.

Mix together the light mayo, adobo and minced chipotle in a small bowl to make the chipotle sauce.

Step 2: Boil the chicken.

Cook the chicken in a large pot of boiling water.

Step 3: Shred the chicken.

Step 4: Assemble your sandwich.

Add a tablespoon of the mayo to the bread, then top with some of the chicken, roasted red pepper, avocado and cheese.

Step 5: Toast the sandwich.

Add the sandwich to a skillet over medium-high heat. Place a lid over top and cook until the cheese is nice and melty.

Step 6: Serve and enjoy!

Frequently asked questions

Is the Panera chipotle chicken avocado melt spicy?

The chipotle mayo definitely adds a bit of kick to this recipe but it’s not overwhelmingly spicy. If you don’t want any spice in your sandwich, you can just use regular mayonnaise without the adobo sauce or chipotle.

What kind of bread should you use?

Focaccia is the traditional choice for this recipe, since it’s what they use at Panera Bread. If you can’t find any focaccia, a nice ciabatta bun would also be good.

What’s the best way to cook the chicken?

I like to boil and shred the chicken breast but you could also bake or grill it. For an even quicker shortcut, use rotisserie chicken.

Storing and reheating

Storing: Store the components separately in the fridge for best results. The shredded chicken will last up to 3–4 days, and the chipotle mayo will keep for up to 3 weeks. Slice avocado fresh when possible, or prep it up to 1 day ahead with a squeeze of lemon or lime and store in an airtight container.

Reheating: Assemble the sandwich fresh when ready to eat. If packing for lunch, store components separately and reheat in a toaster oven or skillet so the bread stays crisp and doesn’t get soggy.

Freezing the chicken: The cooked and shredded chicken can be stored in freezer safe containers or bags and frozen for up to 3 months. Thaw in the fridge overnight and reheat in the microwave.