Copycat Panera Chipotle Chicken Avocado Melt Sandwich Recipe

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Copycat Panera Chipotle Chicken Avocado Melt Sandwich (Easy At-Home Version)

If you love the smoky, creamy, slightly spicy Panera Chipotle Chicken Avocado Melt, you’re in the right place. Today I’m sharing a super simple copycat recipe you can make in your own kitchen with basic ingredients and tools you already have. This version is perfect for busy weeknights, work-from-home lunches, or lazy weekends when you want something that tastes “restaurant fancy” without leaving the house.

A Little Background on Panera & This Iconic Sandwich

Panera Bread has become a go-to spot across the USA for cozy soups, crusty bread, and warm, melty sandwiches. Their menu feels like a mix between a bakery and a café, and that’s part of what makes it so comforting. One of their standout items is the Chipotle Chicken Avocado Melt. It’s a flavor bomb in the best way:
  • Smoky chipotle mayo that has just enough heat to wake up your taste buds.
  • Creamy avocado that cools things down and adds a rich, buttery texture.
  • Tender chicken with a savory, grilled flavor.
  • Melty cheese that stretches when you pull the sandwich apart.
  • Toasted bread that’s crisp on the outside and soft inside.
With every bite, you get a mix of crunch, creaminess, smokiness, and a hint of spice. It’s the kind of sandwich that makes you stop talking for a second and just enjoy. Important note: This is a copycat recipe. Panera’s original Chipotle Chicken Avocado Melt is a trademarked menu item, and this recipe is simply my homemade interpretation based on taste and publicly available information. We are not claiming to have Panera’s actual recipe or to represent the brand in any way.

Why You’ll Love This Copycat Chipotle Chicken Avocado Melt

  • Easy ingredients – Most items are from a regular grocery store.
  • Fast – About 20–25 minutes total if you use pre-cooked chicken.
  • Customizable – Adjust the spice, cheese, and toppings to your taste.
  • Meal prep friendly – Prep the chicken and chipotle mayo ahead of time.
If you’ve ever wished you could bring Panera’s café flavors into your kitchen without a complicated recipe, this is for you.

Copycat Panera Chipotle Chicken Avocado Melt Recipe

Homemade copycat Panera chipotle chicken avocado melt sandwich with melted cheese and toasted bread
This copycat Panera chipotle chicken avocado melt is smoky, creamy, and perfectly toasted—an easy café-style sandwich you can make at home

Yield: 2 hearty sandwiches
Serving size: 1 sandwich
Approximate time:
  • Prep: 10–15 minutes
  • Cook: 8–10 minutes
  • Total: about 25 minutes

Ingredients

For the Chipotle Mayo
  • 1/4 cup mayonnaise
  • 1–2 teaspoons adobo sauce from a can of chipotle peppers in adobo (more for extra heat)
  • 1/4 teaspoon smoked paprika (optional but boosts smokiness)
  • 1/8 teaspoon garlic powder
  • Pinch of salt
  • Squeeze of lime juice (about 1 teaspoon), optional
For the Chicken
  • 1 cup cooked chicken breast, shredded or thinly sliced (use rotisserie chicken to save time)
  • 1 teaspoon olive oil or neutral cooking oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon salt (or to taste)
  • 1–2 tablespoons water or chicken broth (to keep it moist in the pan)
For the Sandwiches
  • 4 slices thick-cut bread (ciabatta, sourdough, or country-style bread work well)
  • 4 slices gouda or smoked gouda cheese (or your favorite melty cheese)
  • 1 ripe avocado, sliced
  • 4–6 slices vine-ripened tomato (about 1 medium tomato)
  • 1/4 small red onion, thinly sliced (optional but adds a nice bite)
  • 1–2 tablespoons softened butter or mayo (for the outside of the bread)

Food Safety Tips (Read Before You Start)

  • If you’re cooking chicken from raw, be sure it reaches an internal temperature of at least 165°F. Use a food thermometer to check the thickest part.
  • Keep raw chicken and its juices away from ready-to-eat foods like bread, avocado, and tomato.
  • Wash your hands, cutting boards, and knives with hot soapy water after handling raw meat.
  • Refrigerate leftover chicken within 2 hours.
If you’re using store-bought rotisserie chicken, it should already be cooked to a safe temperature, but still handle and store it properly.

Step-by-Step Instructions

1. Make the Chipotle Mayo

  1. In a small bowl, stir together the mayonnaise, adobo sauce, smoked paprika, garlic powder, salt, and lime juice (if using).
  2. Taste and adjust:
    • Add more adobo sauce for extra heat and smokiness.
    • Add a pinch more salt or lime if you want more punch.
  3. Set aside. This can be made up to 3 days ahead and kept in the fridge.

2. Season and Warm the Chicken

If your chicken is already cooked:
  1. Heat a small skillet over medium heat and add the oil.
  2. Add the cooked shredded chicken, cumin, smoked paprika, chili powder, and salt.
  3. Stir in 1–2 tablespoons of water or chicken broth to keep it moist.
  4. Cook for 3–4 minutes, stirring often, until the chicken is warmed through and coated in the spices.
  5. Turn off heat and set aside.
If starting with raw chicken, grill or sauté it first until the thickest part reaches 165°F, then slice or shred and season using the steps above.

3. Prep the Bread and Fillings

  1. Slice the avocado and tomato. Thinly slice the red onion if using.
  2. Lay out the 4 slices of bread.
  3. Spread a thin layer of chipotle mayo on the inside of each slice.

4. Build the Sandwiches

For each sandwich:
  1. On one slice of bread, layer in this order:
    • 1 slice of cheese
    • Half of the warmed chicken
    • Avocado slices
    • Tomato slices
    • Red onion slices (if using)
    • Another slice of cheese
  2. Top with the second slice of bread, mayo side facing in.
  3. Lightly spread softened butter or mayo on the outside of each sandwich (this helps it crisp and brown).

5. Toast or Grill the Sandwich

You have a few options here: Stovetop (Skillet) Method
  1. Heat a nonstick or cast-iron skillet over medium heat.
  2. Place the sandwiches in the skillet. Cook 3–4 minutes per side, pressing gently with a spatula, until the bread is golden and the cheese is melted.
  3. If the bread browns too fast before the cheese melts, lower the heat and cover the pan for a minute or two.
Panini Press or Grill Pan Method
  1. Preheat the panini press or grill pan.
  2. Add the sandwiches and cook for about 4–6 minutes, until toasted and melty.
Air Fryer Method (Optional)
  1. Preheat the air fryer to 375°F.
  2. Place sandwiches in a single layer in the basket.
  3. Air fry for 5–7 minutes, flipping halfway, until crisp and cheese is melted.

6. Serve

  1. Let the sandwiches rest 1–2 minutes (the cheese is very hot).
  2. Slice in half and serve warm.
Try pairing with a cup of tomato soup, a simple green salad, or crispy baked fries for a full “Panera at home” feel.

Approximate Nutrition (Per Sandwich)

These are rough estimates and will vary based on the exact brands you use:
  • Calories: ~650–750
  • Protein: ~32–36 g
  • Carbohydrates: ~45–55 g
  • Fat: ~35–42 g
  • Fiber: ~6–8 g
  • Sodium: ~900–1100 mg
If you’re watching calories or sodium, you can easily lighten this up (see the modification section below).

Even Easier: Time-Saving & Tool-Saving Tips

Want this to be as low-effort as possible? Here are some shortcuts.
  • Use rotisserie chicken: Pull the meat from a store-bought rotisserie chicken and you’re already halfway there.
  • Skip homemade seasoning: Use pre-cooked grilled chicken strips or leftover roasted chicken if that’s what you have.
  • Jarred chipotle mayo: If you’re short on time, use a store-bought chipotle mayo or chipotle aioli instead of making your own.
  • Toaster oven method: Build open-faced sandwiches on a baking sheet and toast in a toaster oven at 375°F until the cheese melts, then close them up.

Air Fryer Shortcut Version

  • Build sandwiches as directed.
  • Brush the outside lightly with oil instead of butter.
  • Air fry at 375°F for about 5–7 minutes, flipping halfway, until golden and melty.
It’s hands-off and easy, and the bread gets wonderfully crisp.

Allergy-Friendly & Diet Modifications

Everyone’s needs are different, so here are some simple tweaks.

Gluten-Free Option

  • Use your favorite gluten-free bread or buns.
  • Double-check that your chipotle peppers in adobo and seasonings are labeled gluten-free.

Dairy-Free Option

  • Use a dairy-free cheese that melts well (like a vegan gouda-style slice).
  • Swap mayonnaise with a vegan mayo.
  • Use oil instead of butter on the outside of the bread.

Lower Carb / Paleo-Inspired Option

  • Skip the bread and serve the seasoned chicken, avocado, tomato, and chipotle mayo over a bed of lettuce as a warm salad bowl.
  • Or use large lettuce leaves as a wrap instead of bread.
  • Choose a clean-ingredient mayo (like avocado oil mayo) for a more paleo-friendly version.

Vegetarian Version

This won’t be a chicken sandwich anymore, but you can create a similar flavor profile:
  • Swap the chicken for:
    • Grilled marinated tofu, or
    • Sliced portobello mushrooms seasoned with the same spices.
  • Keep the avocado, tomato, cheese, and chipotle mayo (or vegan mayo if needed).

Tips for the Best Homemade Chipotle Chicken Avocado Melt

  • Use ripe avocado: It should give slightly when you press it gently. Too firm and you’ll miss out on the creaminess.
  • Don’t skip the second cheese slice: One under the chicken and one on top helps “glue” the sandwich together.
  • Control the heat: Start with less adobo sauce in the mayo, taste, then add more. It’s easy to add spice, hard to take it away.
  • Toast on medium heat: Too hot and the bread will burn before the cheese melts.

Let’s Talk: Have You Tried the Panera Version?

Do you usually order the Panera Chipotle Chicken Avocado Melt when you go to Panera? Or are you more of a soup-and-salad person? I’d love to know:
  • How does this copycat version compare for you?
  • Did you add bacon, jalapeños, or another twist?
  • Did you try a gluten-free or dairy-free version?
Scroll down and leave a comment with how it turned out and any changes you made. Your ideas often inspire future recipes here on Simply Copycat Recipes. And if you enjoyed this recipe, please share it with a friend, pin it to Pinterest, or post a picture and tag us. Home-cooked “restaurant” food always tastes better when it’s shared.

Important Disclaimers

  • This is a homemade copycat recipe inspired by Panera Bread’s Chipotle Chicken Avocado Melt. We do not have access to Panera’s proprietary recipes, ingredients, or methods, and we are not affiliated with or endorsed by Panera Bread. All trademarks and menu names are the property of their respective owners.
  • The nutrition information provided is an estimate and will vary based on ingredients, brands, and portion sizes you use.
  • Simply Copycat Recipes is an Amazon Associate and may earn from qualifying purchases at no extra cost to you when you use our affiliate links. This helps support the site and allows us to keep sharing free recipes and guides.
Location: Georgetown, IN, USA

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