Chipotle Chicken Avocado Melt

If you love Panera’s chipotle chicken avocado melt but don’t want to pay restaurant prices, my copycat recipe is the perfect at-home fix! Layered with melty cheese, avocado, and chipotle mayo sauce, this toasty sandwich comes together in 25 minutes using simple shortcuts like rotisserie chicken and jarred pimentos. The result is a creamy, smoky, slightly spicy chicken melt that tastes just like the real deal without the drive-thru line.

Panera Copycat Chipotle Chicken Avocado Melt

For years, the Napa almond chicken salad was my go-to Panera sandwich, but I think I’ve found a new favorite! Their chipotle chicken avocado melt came in hot, with the perfect mix of creamy, spicy, and smoky ingredients. It started to become my lunch-time obsession, so I knew I needed to recreate it at home to save some money.

This chicken melt recipe comes together fast using convenience ingredients, but it still wows in the flavor department. I love that I can grab a rotisserie chicken at the store to get that smokey flavor, but sometimes I just throw in my regular shredded chicken. Panera uses black pepper focaccia, but I’ve used regular focaccia or ciabatta rolls too.

What really brings everything together is a quick toast in the oven to melt the cheese and give the bread a bit of crunch, before layering on the tangy pimentos and fresh avocado. Trust me, this chicken avocado sandwich is going to be your new weekly lunch!

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Get the Spice Just Right!

The simple chipotle mayo sauce is key to this copycat chicken melt. I use mayo, chipotle peppers, fresh garlic, and a bit of red wine vinegar to give it a tangy, slightly-sweet finish. Make it as mild or as spicy as you like. Start with 1 pepper, then add more if you want more heat.

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Chipotle Chicken Avocado Melt Recipe (Panera Copycat)

A quick copycat of Panera’s chipotle chicken avocado melt. This toasted focaccia sandwich uses rotisserie chicken, smoky chipotle mayo, pimentos, avocado, and melty cheddar for an easy lunch idea in 25 minutes.

Prep Time: 20 minutes mins

Cook Time: 5 minutes mins

Total Time: 25 minutes mins

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Equipment

• Baking Sheet

Serves 4 sandwiches

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Ingredients

For the Chipotle Mayo:

• ▢ ½ cup mayonnaise
• ▢ 1 teaspoon red wine vinegar
• ▢ 1 chipotle pepper in adobo sauce (seeded and chopped, from a small can*)
• ▢ 1 clove garlic (minced)

For the Sandwich:

• ▢ 16 ounces focaccia bread (1 loaf**)
• ▢ 2 cups shredded rotisserie chicken (***)
• ▢ 4-6 slices white cheddar cheese (****)
• ▢ 4 ounces diced pimento peppers (1 small jar, drained)
• ▢ 1 teaspoon red wine vinegar
• ▢ 1 teaspoon olive oil
• ▢ 1 avocado (sliced*****)
• ▢ ¼ cup cilantro leaves

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Instructions

• Preheat the oven to 400°F.
  
• In a bowl, combine the mayonnaise, vinegar, chipotle pepper, and garlic.
  ½ cup mayonnaise, 1 teaspoon red wine vinegar, 1 chipotle pepper in adobo sauce, 1 clove garlic
  
• Slice the bread in half horizontally. Layer the chicken and cheese on the bottom half of the loaf. Place both halves, sliced side up, on a sheet pan. Drizzle the top half with olive oil. Toast in the oven for 4-5 minutes until the cheese is melted and the bread is toasted.
  16 ounces focaccia bread, 2 cups shredded rotisserie chicken, 4-6 slices white cheddar cheese
  
• Toss the pimento peppers with the vinegar and olive oil. Layer the avocado slices, peppers, and a sprinkle of cilantro leaves over the chicken and melted cheese. Spread the chipotle mayonnaise on the top half of the loaf.
  4 ounces diced pimento peppers, 1 teaspoon olive oil, 1 avocado, ¼ cup cilantro leaves, 1 teaspoon red wine vinegar
  
• Place the top half of the loaf on the toppings to close the sandwich. Slice into 4 smaller sandwiches.
  

Notes

*Start with 1 pepper, but add more for extra heat, if desired.

**I tried this with focaccia, ciabatta, and country bread, which all taste great. But since Panera uses Black Pepper Focaccia for this sandwich, I went with a focaccia bread for that signature texture.

***Grab a rotisserie chicken from the store, or use any shredded chicken.

****I used white cheddar, but Panera uses smoked Gouda. So feel free to swap that in.

*****Fresh sliced avocado works best here for texture. But in a pinch, spread some guacamole onto the sandwich instead.

Tips:

• Blend the mayo in a mini food processor for a smoother texture.
• Optionally toss the chicken in a tablespoon of the chipotle mayo before layering.
• For extra melty cheese, place it under the broiler for 30-60 seconds instead of just baking.
• Slice avocado right before serving, or drizzle with a squeeze of lime juice to prevent browning.

Make Ahead: Make the chipotle mayo up to 3 days ahead and store in an airtight container in the fridge. Mix the pimentos with vinegar and olive oil up to 2 days ahead and store in a sealed container. Assemble the sandwich up to the avocado, wrap tightly, and refrigerate. Add avocado right before serving.

Storage: Store leftovers in the fridge for up to 2 days, wrapped tightly or in an airtight container. Keep the avocado separate if possible to prevent browning.

Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.

Nutrition Facts

Chipotle Chicken Avocado Melt Recipe (Panera Copycat)

Amount Per Serving (1 sandwich (0.25 loaf))

Calories 842 Calories from Fat 450

% Daily Value*

Fat 50g77%

Saturated Fat 11g69%

Trans Fat 0.1g

Polyunsaturated Fat 15g

Monounsaturated Fat 14g

Cholesterol 92mg31%

Sodium 1079mg47%

Potassium 495mg14%

Carbohydrates 65g22%

Fiber 6g25%

Sugar 4g4%

Protein 36g72%

Vitamin A 1221IU24%

Vitamin C 35mg42%

Calcium 219mg22%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: lunch, Main Course, Sandwiches

Cuisine: American

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Avoid Soggy Bread!

This chicken avocado melt is loaded with juicy ingredients, so the key is controlling moisture to keep the bread from turning soggy.

• Drain and pat the pimentos dry. Even after draining, they hold water.
• Toast both sides of the bread so it forms a protective barrier.
• Use a thin layer of mayo. Too much mayo is the #1 reason the sandwich gets wet.
• Assemble right before serving and add avocado last to keep it fresh.

How to Make Chipotle Chicken Avocado Sandwich Step by Step

Prep: Preheat your oven to 400°F. Seed and chop 1-2 chipotle peppers in adobo sauce from a small can. Mince the garlic, shred the rotisserie chicken, slice the avocado, and drain the diced pimentos.

Mix the Chipotle Mayo: In a bowl, combine ½ cup of mayonnaise, 1 teaspoon of red wine vinegar, 1 seeded and chopped chipotle pepper in adobo sauce, and 1 minced clove of garlic. For a smoother texture, blend the sauce.

Melt the Cheese: Slice a 16-ounce loaf of focaccia bread in half horizontally. Layer 2 cups of shredded rotisserie chicken and 4-6 slices of white cheddar cheese on the bottom half of the loaf. Then place both halves, sliced side up, on a sheet pan. Drizzle the top half with olive oil, if desired. Toast in the oven for 4-5 minutes, or until the cheese is melted and the bread is toasted. For a faster melt, you can chuck it under the broiler instead.

Add the Toppings: Toss 4 ounces (1 jar) of drained diced pimento peppers with 1 teaspoon of red wine vinegar and 1 teaspoon of olive oil. Layer a sliced avocado on top of the cheese, then top with the chopped peppers and ¼ cup of cilantro leaves. Spread the chipotle mayonnaise on the top half of the loaf.

Cut the Sandwich: Place the top half of the loaf on the toppings to close the sandwich. Slice into 4 smaller sandwiches. This Panera chicken melt is best served hot and crispy!