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.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 568kcal
- 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
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!
Make the chipotle mayo ahead of time and store in a container for up to 3 weeks.
If you can’t find any adobo sauce, toast a ripe jalapeno and mix together 1 tbsp. tomato paste, 1 tbsp. apple cider vinegar, ½ tsp. chipotle powder and a pinch of oregano, garlic powder and salt.
Store all the components separately in the fridge for 3-4 days then assemble your sandwich fresh.
Freeze the shredded chicken for up to 3 months. Defrost in the fridge overnight then reheat.
Calories: 568kcal | Carbohydrates: 55g | Protein: 29g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 1878mg | Potassium: 502mg | Fiber: 5g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 10mg | Calcium: 228mg | Iron: 1mg