Chipotle Chicken Panini Recipe

This smoky, crispy Chipotle Chicken Panini Recipe is made with tender pulled chicken, sharp cheddar, and a homemade chipotle mayo that rivals the original. Ready in just 20 minutes, it captures the exact flavor profile of the beloved discontinued café favorite. I finally cracked the code on the sauce, and it makes every bite unforgettable.

Better Than Takeaway

If you were a fan of the original Chipotle Chicken Panini at Panera, you probably noticed it vanished from the menu years ago, replaced by an avocado version that just isn’t the same. I spent weeks testing different cheese and sauce combinations to recreate that specific smoky, sharp flavor profile that made the classic so addictive. The secret wasn’t just the chipotle peppers, but the specific combination of sharp cheddar and bacon that cuts through the creaminess.

Making this at home actually yields a better result because you can use higher-quality bread like fresh focaccia or a thick-cut sourdough instead of the sometimes-flat cafe bread. I also learned that using rotisserie chicken rather than deli slices gives you that authentic “pulled” texture that holds the sauce perfectly. It’s a simple lunch upgrade that tastes like you spent $15 at a bakery.

Jump to Recipe

Chipotle Chicken Panini Recipe Ingredients

• For the Chipotle Mayo:
• 1/2 cup mayonnaise
• 1 tablespoon chipotle peppers in adobo sauce (finely minced or pureed)
• 1/2 teaspoon garlic powder
• 1 teaspoon lime juice
• 1/2 teaspoon sugar or honey
• For the Panini:
• 4 large slices sourdough bread or focaccia
• 1 cup cooked chicken breast, shredded or pulled (rotisserie works best)
• 4 slices bacon, cooked until crispy
• 4 slices sharp cheddar cheese (white or yellow)
• 1 large tomato, thinly sliced
• 2 tablespoons butter, softened (for grilling)
• Optional: Fresh cilantro or sliced avocado for a modern twist

How To Make Chipotle Chicken Panini Recipe

1. Make the Sauce: In a small bowl, whisk together the mayonnaise, minced chipotle peppers, adobo sauce, garlic powder, lime juice, and sugar. Taste and adjust the heat level by adding more adobo sauce if desired. Set aside.
2. Assemble the Layers: Lay out your bread slices. Spread a generous layer of chipotle mayo on the inside of every slice. On two of the slices, layer the sharp cheddar cheese, followed by the shredded chicken, crispy bacon, and tomato slices. Top with the remaining bread slices, sauce-side down.
3. Butter the Bread: Spread the softened butter evenly on the outer surfaces of the sandwich (both top and bottom). This ensures a golden, crispy crust that doesn’t burn as easily as oil.
4. Press and Grill: Preheat your panini press or a cast-iron skillet over medium heat. Place the sandwiches in the press and cook for 4-5 minutes until the bread is golden brown and the cheese is fully melted. If using a skillet, press the sandwich down with a heavy pot or spatula, flipping halfway through to toast both sides evenly.
5. Serve Warm: Remove from the heat and let the panini rest for one minute before slicing in half. Serve immediately while the cheese is still gooey.

Recipe Tips

• Smash the chicken: Don’t use large chunks of chicken. Shredding the meat allows it to mix with the sauce and cheese better, preventing the sandwich from falling apart when you bite into it.
• The “Press” Hack: If you don’t own a panini press, use two heavy skillets. Place the sandwich in one skillet, then place a second heavy skillet (or a brick wrapped in foil) directly on top of the sandwich to weigh it down while it cooks.
• Cheese placement matters: Always place the cheese directly against the bread. This acts as a barrier that prevents the tomato juices and sauce from making the bread soggy, while ensuring the cheese melts fastest.
• Bread selection: While sourdough is classic, using a rosemary focaccia adds an herbal depth that complements the smoky chipotle flavor perfectly.

What To Serve With Chipotle Chicken Panini

The classic pairing for this sandwich is a creamy tomato soup or a roasted red pepper bisque, which balances the smoky heat of the chipotle sauce. For a lighter option, a crisp Caesar salad or kettle-cooked jalapeño chips add a nice textural contrast without overpowering the main dish.

How To Store

These panini are best eaten fresh, but you can wrap leftovers tightly in foil and store them in the refrigerator for up to 2 days. To reheat, avoid the microwave; instead, place the sandwich back in a skillet or toaster oven at 350°F (175°C) for 5-8 minutes to crisp up the bread again.

FAQs

• Can I use a different cheese?
  Yes, while sharp cheddar is traditional to the original recipe, smoked gouda or pepper jack are excellent substitutes that melt beautifully and add extra flavor.
• Is the chipotle sauce very spicy?
  It has a medium kick. You can control the heat by reducing the amount of chipotle peppers used or increasing the mayo to dilute the spice level.
• Can I make this ahead of time?
  You can prep the sauce and cook the bacon and chicken days in advance. However, assemble and grill the sandwich right before eating to prevent soggy bread.
• What if I can’t find chipotle peppers in adobo?
  You can substitute with a mix of 1 teaspoon smoked paprika and a dash of cayenne pepper mixed into the mayo, though the flavor won’t be quite as deep and smoky.

Nutrition

• Calories: 830 kcal
• Total Fat: 36g
• Saturated Fat: 12g
• Cholesterol: 110mg
• Sodium: 1850mg
• Total Carbohydrate: 72g
• Protein: 54g