Chipotle Chicken Panini Panera Recipe
This Chipotle Chicken Panini inspired by Panera combines tender grilled chicken, crispy bacon, sharp cheddar, and fresh tomato layered between buttery toasted bread with a smoky, spicy chipotle mayo. It’s a flavorful, satisfying sandwich perfect for a hearty lunch or casual dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 paninis 1x
- Category: Sandwich
- Method: Grilling/Pan-searing
- Cuisine: American
- Diet: Halal
Ingredients
Scale
For the Chipotle Mayo Sauce
- 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
For the Chipotle Chicken Panini
- 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
- Make the Chipotle Mayo: In a bowl, whisk together the egg yolk, Dijon mustard, lime juice, honey, salt, and black pepper until smooth. Slowly drizzle in the oil while whisking continuously until the mixture emulsifies and becomes creamy. Stir in the smoked paprika and finely chopped chipotle pepper in adobo until fully combined. Taste and adjust seasoning as needed, then set aside.
- Cook the Chicken: Lightly season the chicken breast halves with salt and pepper. Grill or pan-sear them over medium heat for about 4 to 5 minutes per side, or until cooked through. Slice the chicken if needed to fit the sandwich.
- Prepare the Bread and Assemble the Panini: Butter one side of each bread slice. Spread a generous amount of chipotle mayo on the opposite side of each slice. On one slice (mayo side in), layer cheddar cheese, cooked chicken, bacon, tomato slices, another layer of cheddar, then top with the second bread slice, mayo side in.
- Grill the Panini: Heat a skillet or panini press over medium heat. Place the assembled sandwich in the skillet, pressing down slightly, and grill for about 3 to 5 minutes per side until the bread is golden brown and the cheese has melted. If using a panini press, grill for 4 to 6 minutes until crisp and melted.
- Serve: Slice the panini in half and serve hot. Optionally, accompany with extra chipotle mayo on the side for dipping.
Notes
- You can make the chipotle mayo up to 3 days ahead; store it in a sealed jar in the fridge.
- Substitute turkey bacon for a lighter option.
- Add avocado slices or caramelized onions for extra richness and flavor.
- If short on time, pre-made chipotle mayo can be used, but homemade will provide the best flavor.
Nutrition
- Serving Size: 1 panini
- Calories: 620
- Sugar: 6 g
- Sodium: 1120 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 150 mg
Keywords: Chipotle chicken panini, grilled chicken sandwich, panini recipe, smoky chipotle mayo, Panera copycat sandwich
