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.
Servings: 4 servings
Calories: 568kcal
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!
Video
Notes
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.
Nutrition
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