Chipotle Chicken Panini Panera Recipe
This Chipotle Chicken Panini inspired by Panera is a smoky, flavorful sandwich featuring juicy grilled chicken, crispy bacon, sharp cheddar cheese, and a creamy chipotle mayo. Perfectly pressed between buttery crusty bread, it offers a delightful balance of heat, richness, and freshness from ripe tomatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 sandwiches 1x
- Category: Sandwich
- Method: Grilling
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
Chipotle Mayo
- 1 egg yolk
- ¼ cup neutral-flavored oil (vegetable or canola)
- 2 tsp lime juice
- 1 chipotle pepper in adobo sauce, finely chopped
- ½ tsp smoked paprika
- ½ tsp Dijon mustard
- 1 tsp honey
- 1 tsp kosher salt
- ½ tsp freshly cracked black pepper
Panini Filling
- 1 chicken breast, sliced in half horizontally (for quicker cooking)
- 4 slices thick-cut bacon, cooked until crisp
- 4 slices sharp cheddar cheese
- 1 beefsteak tomato, sliced into ¼-inch rounds
- 4 slices sturdy bread (French, focaccia, or sourdough, ½-inch thick)
- Softened butter (for grilling)
Instructions
- Prepare the Chipotle Mayo: In a bowl, whisk together the egg yolk, Dijon mustard, lime juice, honey, kosher salt, and freshly cracked black pepper until smooth and evenly combined.
- Emulsify the Mayo: Slowly drizzle in the neutral-flavored oil while continuously whisking until the mixture emulsifies into a creamy, thick sauce.
- Add Smoky Heat: Stir in the smoked paprika and finely chopped chipotle pepper in adobo sauce. Taste and adjust seasoning if necessary, then set the chipotle mayo aside.
- Cook the Chicken: Lightly season the chicken breast halves with salt and pepper. Grill or pan-sear over medium heat for about 4–5 minutes per side, until fully cooked and juices run clear. Slice if needed to fit the sandwich.
- Prepare the Bread: Butter one side of each bread slice generously. On the opposite side, spread a generous amount of the chipotle mayo.
- Assemble the Panini: Start with the bread slice mayo side in, then layer sharp cheddar cheese, grilled chicken, crispy bacon, tomato slices, more cheddar, and top with another bread slice, mayo side in.
- Grill the Panini: Heat a skillet or panini press over medium heat. Place the sandwich on it and press/grill until the bread is golden brown and the cheese has melted, about 3–5 minutes per side if using a skillet or 4–6 minutes in a panini press.
- Serve: Slice the panini in half and serve hot with extra chipotle mayo on the side for dipping.
Notes
- You can substitute mayonnaise for the homemade chipotle mayo to save time, but freshly made mayo adds superior flavor.
- Use thick-cut bacon for a nice texture contrast and crispiest bite.
- Grilling chicken evenly ensures juicy slices that won’t dry out in the sandwich.
- Choose crusty bread like sourdough or French for the best texture and to prevent sogginess.
- Adjust the amount of chipotle pepper if you prefer more or less heat.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 160 mg
Keywords: chipotle chicken panini, Panera copycat sandwich, grilled chicken sandwich, smoky chipotle mayo, bacon cheddar panini
Find it online: https://cookedbycleo.com/chipotle-chicken-panini-panera-recipe/
