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.
Equipment
- large pot
- skillet
- container
Ingredients
Bread and Chicken
- 1 loaf focaccia bread
- 1 breast chicken
Toppings
- ¼ cup roasted red peppers, sliced
- 1 unit avocado, sliced
- 4 slices smoked gouda cheese
Chipotle Mayo
- ⅓ cup light mayo
- 1 tablespoon adobo sauce from a can of chipotles
- ½ unit chipotle pepper, minced
Instructions
Cooking 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 ¼ of the chicken, about 1 tablespoon roasted red pepper, ¼ 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!
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
Serving: 1sandwichCalories: 568kcalCarbohydrates: 55gProtein: 29gFat: 27gSaturated Fat: 7gCholesterol: 73mgSodium: 1878mgPotassium: 502mgFiber: 5gSugar: 3gVitamin A: 318IUVitamin C: 10mgCalcium: 228mgIron: 1mg
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