Inspired by Panera's sandwich of the same name, this chipotle chicken avocado melt recipe is a delicious and filling sandwich you can make at home. Toasted sourdough bread is layered with zesty chipotle mayo, creamy avocado slices, smoked chicken and vibrant peppadew peppers to create a dairy free panini that's full of bold flavor.
For the sandwich:
- 1 tablespoon olive oil
- 2 slices sourdough bread
- 1/4 avocado (sliced)
- 2 ounces smoked chicken breast (sliced)
- 3 Peppadew peppers (sliced)
- 1 tablespoon fresh chopped cilantro
- 1 slice Chao creamy original
- 1 - 2 tablespoons chipotle sauce
For the chipotle sauce:
- 1 tablespoon chipotle adobo sauce
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 clove garlic (minced)
- 1/4 teaspoon coarse salt
In a small bowl, stir the chipotle sauce ingredients together until smooth. If needed, adjust seasoning, to taste. Set aside.
Heat a large skillet to medium-high. Brush oil onto the outer side of each bread slice. Add to skillet and layer remaining ingredients starting with the cheese. Before adding second piece of bread, spread chipotle sauce on the inside.
When bottom is golden brown and cheese has melted, turn sandwich and continue to cook until toasted.
Remove from skillet and slice sandwich in half before serving.
Calories: 730kcal Carbohydrates: 80g Protein: 28g Fat: 34g Trans Fat: 0.02g Cholesterol: 39mg Sodium: 2656mg Fiber: 8g Sugar: 7g Vitamin C: 57mg