Chipotle Chicken Avocado Melt (Panera Copycat!)
A spot on Panera copycat for the Chipotle Chicken Avocado Melt that is super simple, cheaper to make at home, and absolutely DELICIOUS!
Servings: 4 sandwiches
Calories: 634kcal
Equipment
- 1 non-stick skillet or cast iron skillet
- 1 small mixing bowl
Ingredients
- 2 flat loaves of foccacia bread I used garlic herb
- 6 oz shredded rotisserie chicken
- 1 avocado sliced
- ¼ cup mayo
- 6 chipotle peppers in adobo sauce
- ¼ cup cilantro chopped
- ¼ cup Peppadew peppers chopped (or sweet & hot cherry peppers)
- 4 oz sliced gouda
- 2 tablespoon water
Instructions
- In a small bowl combine the chopped chipotle peppers in adobo with mayo. Stir well & set aside.
- Slice the flat loaves of focaccia into 4 pieces each. You will have 8 square pieces in total.
- Spread the chipotle mayo on each slice.
- Add cheese, avocado slices, shredded chicken, cilantro, and peppers to ½ of the slices of bread.
- Top with the remaining slices.
- Over medium high heat in a skillet, carefully place the sandwiches in the skillet.
- Cook for 2-3 minutes then carefully flip them with a spatula and cook 2 more minutes.
- Gently tilt the pan to the side and pour in the water, cover and let them steam for 1 minute until the water has evaporated.
- Remove the cover and enjoy!
Notes
- Are you making a grab-and-go sandwich for lunch? Brush the avocado slices with lemon juice so they don't brown by lunchtime!
- Adjust the salt and seasoning in the chipotle sauce. I sometimes add a bit of salt and minced garlic for a pop of flavor.
Nutrition
Calories: 634kcal | Carbohydrates: 57g | Protein: 28g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 79mg | Sodium: 1188mg | Potassium: 286mg | Fiber: 8g | Sugar: 4g | Vitamin A: 311IU | Vitamin C: 5mg | Calcium: 206mg | Iron: 1mg