Panera Chipotle Chicken Avocado Melt is a warm, cheesy sandwich filled with smoky chipotle mayo, creamy avocado, and tender shredded chicken.
Author’s Notes
The Sandwich I Couldn’t Stop Thinking About
I rarely change my usual order, but when a friend convinced me to try the Chipotle Chicken Avocado Melt at Panera, it instantly became unforgettable. The combination of smoky sauce, melty cheddar, and ripe avocado kept me craving it for days.
I recreated it at home and found the copycat version even better — I can add extra avocado and customize it while saving money. For the bread, I tested several focaccias; the photos show Target’s version, but my favorite is Trader Joe’s focaccia or a homemade loaf baked thin and sliced.
Panera Chipotle Chicken Avocado Melt Ingredients
| Ingredient | Notes |
|---|---|
| Focaccia or ciabatta & butter | Choose soft, fresh bread. Butter both cut sides so it toasts golden and crisp. |
| Rotisserie chicken & white cheddar | Use shredded hot-and-ready rotisserie chicken (dark meat is great). Pick a flavorful white cheddar. |
| Avocado & cilantro | Use a ripe avocado for creaminess. Add cilantro last for freshness; omit if you dislike it. |
| Sweet cherry peppers | Slice very thin so they soften and don’t overpower the sandwich. |
| Chipotle in adobo, mayo, sour cream, lime, oregano & honey | Blend these ingredients into a smooth chipotle mayo. Adjust the heat to taste and chill for fuller flavor. |
Serving Suggestions
What To Serve With Your Panera Chipotle Chicken Avocado Melt
- Fresh fruit: Grapes, berries, or watermelon for a light, refreshing side
- Simple salad: A garden salad with a light vinaigrette
- Soup: Tomato soup or chicken noodle soup pairs nicely
- Fries: Regular or sweet potato fries if you want a heartier side
More Amazing Sandwich Recipes
Lunch
Italian Sausage Sandwich
Lunch
BBQ Chicken Sandwich
Sandwiches
Focaccia Grilled Cheese
Turkey
Turkey Bacon Avocado Sandwich
Panera Chipotle Chicken Avocado Melt
Ingredients
- 1 loaf Focaccia cut to sandwich size or 1 ciabatta roll
- 1 tablespoon unsalted butter, softened
- 1/8 teaspoon garlic powder (optional)
- 2 ounces rotisserie chicken, shredded
- A few cilantro leaves
- 1 tablespoon sweet cherry peppers, seeds removed & very thinly sliced
- 1 slice white cheddar cheese, cut in half
- 1/4 large ripe avocado
- 1 tablespoon chipotle in adobo (about 1 pepper and some sauce)
- 1/4 cup mayo
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon honey
- Salt and pepper to taste
Instructions
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Sauce: Combine all chipotle mayo ingredients in a small blender. Season (about 1/4 tsp salt & 1/8 tsp pepper), blend until smooth, taste and adjust, then refrigerate to deepen the flavors.
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Preheat the oven to broil and position the rack in the center.
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Slice focaccia to sandwich size and cut it in half. Spread butter on both cut sides and sprinkle garlic powder if using.
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Place on a baking sheet and broil 45–90 seconds until golden. Flip and broil the other side until toasted, then remove from oven.
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Spread about 1 tablespoon chipotle mayo on the bottom half. Layer shredded chicken and the halved cheese slices.
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Broil 30–90 seconds until the cheese melts. Watch closely to avoid burning.
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Remove from oven and top with thinly sliced peppers, avocado, and cilantro.
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Spread more chipotle mayo on the top bread, place it on the sandwich, and press gently. For a panini-style finish, press with a heavy pan and return to the oven 30–60 seconds to warm through.
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Serve immediately. This sandwich is best fresh and does not store well.
Recipe Notes
Nutrition
| Calories: 587 kcal
| Carbohydrates: 36 g
| Protein: 16 g
| Fat: 44 g
Nutrition information is automatically calculated and should be used as an approximation.