Let’s talk about that sandwich you didn’t know you needed—until now. The kind that makes you pause mid-bite, close your eyes, and just… feel it. The Chipotle Chicken Avocado Melt isn’t just food. It’s a mood. A moment. A warm, toasty, slightly spicy hug in bread form.
Imagine this: golden sourdough, crisp on the outside, soft in the middle. Inside, creamy avocado slices, tender smoked chicken, and a tangy, smoky chipotle mayo that kicks things up without stealing the show. Then—those bright pops of peppadew peppers. Ever had them? If not, prepare for a revelation. They’re like jalapeños’ friendlier, fruitier cousin—sweet, a little heat, a whole lot of character. And yes, it’s dairy free. No cheese guilt, just pure flavor freedom.
Why This Sandwich Hits Different?
It’s not just about taste—it’s about balance. You’ve got richness from the avocado, smokiness from the chicken, zing from the chipotle, and that subtle tang from fresh cilantro. It’s bold but not overwhelming. Comforting, yet exciting. And the best part? It’s inspired by a Panera favorite, but made better—because you’re in control. You choose the ingredients. You decide the spice level. You get to make it exactly how you like it.
Plus, it takes ten minutes. Ten. That’s less time than it takes to scroll through your feed, decide what to eat, and regret ordering delivery.
Best Time to Serve This Dish?
Mornings? Yes, if you’re the kind of person who believes brunch should be a full-flavored affair. Lunch? Absolutely—it’s hearty enough to carry you through the afternoon slump. Dinner? Don’t knock it till you’ve tried it with a simple side salad or roasted sweet potatoes. Even late-night cravings get a gourmet upgrade with this melt.
It’s also a fantastic option for casual get-togethers. Whip up a few for friends, slice them on the diagonal, serve with a little bowl of extra chipotle mayo for dipping—suddenly, you’re the host with the most, and no one suspects you just threw it together in ten minutes.
Ingredients Needed for the Recipe
Let’s break it down—simple, real ingredients, nothing too fancy, but each one plays a key role.
For the sandwich:
- 1 tablespoon olive oil (for toasting that bread to golden perfection)
- 2 slices sourdough bread (sturdy enough to hold up, flavorful enough to matter)
- 1/4 avocado, sliced (ripe, but not mushy—think butter with backbone)
- 2 ounces smoked chicken breast, sliced (leftover? Rotisserie? Deli? All fair game)
- 3 peppadew peppers, sliced (don’t skip these—they’re the surprise star)
- 1 tablespoon fresh chopped cilantro (brightness in leaf form)
- 1 slice dairy-free cheese (Chao creamy original is dreamy, but any melty vegan slice works)
- 1–2 tablespoons chipotle sauce (homemade, because it’s better)
For the chipotle sauce:
- 1 tablespoon chipotle in adobo sauce (from the can—keep that liquid gold)
- 1/2 cup mayonnaise (use vegan mayo if keeping it fully dairy free)
- 1 tablespoon lemon juice (for that zing)
- 1 clove garlic, minced (because everything’s better with garlic)
- 1/4 teaspoon coarse salt (to tie it all together)
Ingredient Substitutions
Life happens. Maybe you don’t have smoked chicken. Maybe peppadews are MIA at your local store. No stress—here’s how to adapt without losing the soul of the sandwich.
Chicken: Smoked is ideal, but rotisserie chicken works beautifully. Even leftover grilled or baked chicken will do. No chicken at all? Try thinly sliced turkey, or go full plant-based with marinated tofu or a smoky mushroom blend.
Peppadew peppers: Can’t find them? A couple of banana peppers or even pickled jalapeños will give you that tangy, slightly sweet heat. Just go easy if you’re using regular jalapeños—they pack more punch.
Dairy-free cheese: Chao slices melt like a dream, but Violife, Daiya, or Follow Your Heart work too. Or—skip the cheese entirely. Honestly? The avocado and chipotle mayo bring so much richness, you might not miss it at all.
Bread: Sourdough is classic, but ciabatta, whole grain, or even a good-quality gluten-free loaf can step in. Just make sure it’s sturdy enough to handle the toasting without falling apart.
How to Make Chipotle Chicken Avocado Melt Recipe?
Make the Chipotle Sauce
This is where the magic starts. In a small bowl, combine the mayonnaise, chipotle in adobo, lemon juice, minced garlic, and salt. Stir until smooth. Taste it. Is it smoky enough? Add a bit more adobo. Too spicy? A splash more mayo will mellow it out. This sauce is flexible—make it yours.
Pro tip: Make a double batch and keep it in the fridge. It’s amazing on tacos, burgers, roasted veggies, or even as a dip for sweet potato fries.
Prep the Ingredients
Now, let’s get everything ready. Slice the avocado—do this right before assembling so it doesn’t brown. Slice the chicken if it’s not already. Open the peppadew peppers and give them a quick chop or just flatten them out. Chop the cilantro. Have your cheese ready.
This step is all about setup. When you’re toasting the sandwich, things move fast. You don’t want to be scrambling for a knife while your bread burns. Trust me—mise en place is your friend.
Toast Your Sandwich
Heat a large skillet over medium-high heat. Brush one side of each bread slice with olive oil—this is what gives you that gorgeous, crisp crust.
Place the bread, oiled side down, in the hot skillet. Now, layer: start with the cheese (it’ll melt against the warm bread), then the chicken, avocado, peppers, and cilantro. Spread the chipotle sauce on the inside of the second slice of bread, then place it on top, sauce-side in.
Let it cook for 2–3 minutes, until the bottom is golden and the cheese is starting to melt. Carefully flip the whole thing—use a spatula, maybe a little courage—and toast the other side until golden and melty.
Remove from the skillet, let it rest for just a minute (so the fillings settle), then slice it in half. That crisp crust, the steam rising, the colors peeking through—chef’s kiss.
Pairing Ideas
This sandwich stands strong on its own, but if you want to round out the meal, here are some winning combos:
- Side salad: Arugula with lemon vinaigrette, maybe a few cherry tomatoes. Light, peppery, refreshing.
- Soup: Tomato basil or roasted red pepper soup—dipping optional, but highly encouraged.
- Roasted veggies: Sweet potatoes, zucchini, or Brussels sprouts with a sprinkle of smoked paprika.
- Chips and guac: Because sometimes, you just need more avocado.
How to Store and Reheat
Let’s be real—this sandwich is best fresh. But if you’ve got leftovers (rare, but possible), store the components separately. Keep the chipotle sauce in a jar in the fridge for up to a week. Store sliced avocado with a squeeze of lemon juice and plastic wrap pressed directly on the surface to prevent browning.
Reheating the assembled sandwich? It won’t be quite the same—avocado turns sad when overheated. But if you must, warm it gently in a skillet over medium heat, just enough to melt the cheese and warm the chicken. Don’t blast it. Treat it with care.
Tips
– Don’t rush the toast. Medium-high heat is key. Too hot, and the bread burns before the inside warms. Too low, and you lose that crunch.
– Use a spatula you trust. Flipping a loaded sandwich is a commitment. A thin, flexible spatula works best.
– Press it lightly. If you like your panini extra crisp, use a foil-wrapped brick or a panini press to gently weigh it down while cooking.
– Customize the heat. One tablespoon of adobo sauce is mild-medium. Want it spicier? Add another teaspoon. Want it milder? Use just a dab.
– Make it a meal prep win. Cook extra smoked chicken, make a big batch of chipotle sauce, and keep everything ready to go. Assemble and toast when hunger strikes.
And there you have it. The Chipotle Chicken Avocado Melt—simple, bold, deeply satisfying. It’s not just a sandwich. It’s a reminder that good food doesn’t have to be complicated. Sometimes, it’s just sourdough, smoke, spice, and a little love.
Go make it. Then tell someone about it. Kelsey definitely would.
Chipotle Chicken Avocado Melt Recipe
Description
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.
ingredients
For the sandwich:
For the chipotle sauce:
Instructions
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In a small bowl, stir the chipotle sauce ingredients together until smooth. If needed, adjust seasoning to taste. Set aside.
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Heat a large skillet to medium-high. Brush olive oil onto the outer side of each bread slice. Place bread in the skillet and begin layering the ingredients, starting with the cheese. Before placing the second slice of bread, spread chipotle sauce on the inside of the top slice.
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Once the bottom is golden brown and the cheese has melted, carefully flip the sandwich and toast the other side until golden and crisp.
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Remove from the skillet, slice in half, and serve immediately.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 730kcal
- % Daily Value *
- Total Fat 34g53%
- Trans Fat 0.02g
- Cholesterol 39mg13%
- Sodium 2656mg111%
- Total Carbohydrate 80g27%
- Dietary Fiber 8g32%
- Sugars 7g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Dairy-free option: This recipe uses Chao slices, but you can omit the cheese entirely for a lighter version.
- Make it ahead: Prepare the chipotle sauce up to 3 days in advance and store in the fridge.
- Substitutions: Use rotisserie chicken or deli chicken if smoked chicken isn’t available.
- Peppadew peppers: These are slightly sweet and tangy. If unavailable, use banana peppers or roasted red peppers.
