This Chipotle Chicken Avocado Melt tastes exactly like the Panera version, complete with focaccia, smoked Gouda and roasted red peppers.
Ingredients and substitutions
- Focaccia bread – ciabatta bread can be used in place of focaccia.
- Chicken breast – boneless skinless chicken thighs would also be good.
- 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 cheddar, Swiss or Monterey Jack.
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
- Prep your ingredients.
- Boil the chicken breasts.
- Shred the chicken with a fork.
- Spread the spicy mayo on the focaccia.
- Assemble the sandwich and cook in a skillet.
- Serve and enjoy!
What to serve on the side
For the true Panera Bread experience at home, you could pair this with some White Cheddar Mac and Cheese. Or try one of these quick and easy options:
- Green salad
- Sweet potato fries
- Baked or kettle chips
- Sliced apples or pears
Frequently Asked Questions
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.
This recipe has 55 grams of carbs per serving. It’s a sandwich, so there’s definitely going to be some carbs involved! If you want a low-carb version, you can always try turning this sandwich into a lettuce wrap.
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.
This recipe makes four sandwiches and each sandwich has 568 calories. The version at Panera Bread has 760 calories, so you're saving about 200 calories with my version!
Storing and reheating
Most of the components of this sandwich can be stored in the refrigerator separately, but the sandwich itself should be made fresh. The shredded chicken and chipotle mayo can be made ahead of time and stored in the refrigerator until ready to use. The chicken should be used within 3 to 4 days, but the mayo will stay fresh for up to 3 weeks.
Avocado is best when it’s sliced fresh, but it’s possible to prep this ahead of time as well. Squeeze some fresh lemon or lime over the slices and place in an airtight container or wrap tightly with plastic wrap. Use within a day.
If you’ll be taking this sandwich for lunch at the office, you can pack everything separately and assemble there. It would be best to heat in a toaster oven so the bread doesn’t become soggy.
Freezing the chicken
Shredded chicken freezes wonderfully, and you can always make a big batch ahead of time to use for this sandwich or in other recipes. It’ll last in the freezer for up to 3 months.
After cooking and shredding the chicken, let it cool completely before transferring to freezer bags or airtight containers. I recommend freezing in smaller portions. As a result, you have more control over how much you can thaw at a time.
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More restaurant copycat recipes
Meal prep tools for this recipe
- Buy some store bought chipotle mayo to save time.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Get a meat thermometer to make sure your chicken is cooked through before shredding.
- Freeze any leftover chicken in glass microwave-safe bowls up to 3 months.
Chipotle Chicken Avocado Melt {Panera Copycat}
Ingredients
- 1 loaf focaccia bread
- 1 chicken breast
- 1/4 cup roasted red peppers, sliced
- 1 avocado, sliced
- 4 slices smoked gouda cheese
Chipotle mayo
- 1/3 cup light mayo
- 1 tbsp adobo sauce (from a can of chipotles)
- 1/2 chipotle pepper, minced
Instructions
- Add chicken breast to a large pot of boiling water and cook for 15-20 minutes or until internal temperature of chicken reaches 165 F. Remove from water, then shred chicken and season with salt & pepper.
- Slice focaccia in half lengthwise if needed. Mix ingredients together for chipotle mayo, then spread a little over a tablespoon over one half of focaccia bread.
- Top with 1/4 of the chicken, about 1 tbsp roasted red pepper, 1/4 of the avocado and one cheese slice. Top with remaining slice of focaccia bread, then add to a skillet over medium heat. Place lid overtop and cook for 3-4 minutes until cheese has just melted. Serve and enjoy!
Comments & Reviews
Elise says
YUM!! Absolutely delicious and tastes just like the real thing. Thank you!
Taylor Stinson says
I’m so happy you enjoyed!
Jill Richmond says
Thank you! Made this and loved it!
Substitutes were:
– Rustik Italian bread
– Smoked Gouda (Harris Teeter brand)
– chicken breast in a can (ready to eat, prepped in a skillet)
– canned Chipotle sauce (used little in my Mayo)
Thank you friend!
Magen Jones says
Delicious! We converted it into a wrap- basically the same just a spinach wrap instead of bread….sooo yummy!! Thanks for [email protected]
michelle says
My family loves this dish. We make it often. My son always wants seconds.
Taylor Stinson says
I’m so happy you guys love it so much <3
Halee says
Absolutely loved this copycat recipe!! I moved two years ago and haven’t been to a Panera since! True to the original, and so, so delicious!
DixAnn Campbell says
Made these yesterday because I love this sandwich at Panera and these were even better.I used sub. Buns and toasted them in advance.Also cook the chicken in advance and shred. Put them in the microwave to melt e instead of skillet.I did the skillet method and it burned the bottom buns so I had to switch it out. Live and learn right? Otherwise these were delicious.