Copycat Panera Chipotle Chicken Avocado Melt

Why You’ll Love This Recipe

• All the Panera flavor you crave: smoky chicken, creamy avocado, sweet-tangy Peppadews, and melty smoked Gouda.
• Home-cook friendly with supermarket shortcuts and a quick “black-pepper focaccia” hack.
• Flexible cooking: panini press or simple skillet-with-weight method.
• Meal-prep smart—make the chicken and mayo in advance for ultra-fast sandwiches later.

Grocery List

• Produce: 1 large Hass avocado, 1 lime (for mayo), jar of Peppadew peppers
• Dairy: 6 oz smoked Gouda (thinly sliced)
• Pantry: Focaccia (4 squares or 1 small loaf), boneless skinless chicken thighs (about 1.25 lb), mayonnaise, canned chipotles in adobo, olive oil, smoked paprika, ground cumin, chili powder, garlic powder, kosher salt, black pepper (coarsely cracked), honey, apple cider vinegar (optional)

Full Ingredients

Chipotle Mayo

• 1/3 cup mayonnaise
• 1 chipotle pepper from canned chipotles in adobo, finely minced
• 1 tbsp adobo sauce (from the same can)
• 1 tsp freshly squeezed lime juice
• 1/2 tsp honey
• 1/8 tsp garlic powder
• Pinch kosher salt, to taste

Smoky Pulled Chicken

• 1.25 lb boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1–2 tsp adobo sauce, to toss with shredded chicken (optional for extra smokiness)
• 1 tsp apple cider vinegar (to brighten)
• Optional: 1/8 tsp liquid smoke (only if you like a stronger smoke note)

Black-Pepper Focaccia

• 4 focaccia squares (about 4×5 inches) or 8 slices, split horizontally
• 1 tbsp olive oil
• 1 tsp coarsely cracked black pepper (plus more to taste)
• Pinch flaky salt

For Assembly

• 6 oz smoked Gouda, thinly sliced
• 1 large Hass avocado, pitted, peeled, and sliced
• 1/2 cup Peppadew peppers, drained well and sliced
• Chipotle mayo (from above)

Step-by-Step Instructions

Step 1: Mix the chipotle mayo

In a small bowl, whisk together the mayonnaise, minced chipotle pepper, adobo sauce, lime juice, honey, garlic powder, and a pinch of salt until smooth. Taste and adjust salt or heat (add a little more adobo for extra kick). Refrigerate until needed.

Step 2: Season and roast the chicken

Heat the oven to 425°F. Line a sheet pan with foil or parchment for easy cleanup. In a bowl, toss chicken thighs with olive oil, smoked paprika, cumin, chili powder, kosher salt, and black pepper. Let sit 10 minutes while the oven preheats. Spread the chicken on the pan and roast for 18–22 minutes, until the thickest piece reaches 175°F. Rest 5 minutes on the pan.

Step 3: Shred and make it smoky

Shred the warm chicken with two forks into bite-size pieces. Toss with apple cider vinegar and 1–2 teaspoons adobo sauce (or a tiny splash of liquid smoke, if using). The adobo adds a gentle smoky heat and helps the chicken stay juicy.

Step 4: Prep the black-pepper focaccia and toppings

In a small dish, combine 1 tablespoon olive oil with 1 teaspoon coarsely cracked black pepper and a pinch of flaky salt. Split the focaccia and brush the cut sides lightly with the pepper oil. Slice the avocado just before assembling; if desired, toss with a few drops of lime juice to keep it green. Drain and pat the Peppadews dry with a paper towel. Keep Gouda slices handy.

Step 5: Build the sandwiches

Spread about 1 heaping tablespoon chipotle mayo on the cut side of each piece of focaccia (top and bottom). On the bottom half, layer in this order: smoked Gouda, a generous mound of warm shredded chicken, Peppadews, and avocado slices. Cap with the top piece of focaccia.

Step 6: Press and melt

Panini press method: Preheat to medium-high (about 375°F). Press the sandwiches 3–5 minutes until the bread is crisp with light ridges and the Gouda is melted.

Skillet method: Heat a large skillet over medium. Add the sandwich and press with a second heavy skillet or a weighted sheet pan. Cook 2–3 minutes per side until deeply golden and the cheese is melted, adjusting heat as needed so the bread doesn’t scorch.

Rest 1 minute, slice diagonally, and serve warm.

Pro Tips

• Juicy results: Cook thighs to 175°F; dark meat shreds better and stays moist.
• Dry your Peppadews: Patting them dry prevents soggy bread and helps the cheese cling.
• Pepper power: Use coarsely cracked black pepper for the focaccia—it delivers the signature flecked look and a bold aroma.
• No panini press? A cast-iron skillet and another heavy pan as a weight create a perfect press at home.
• Cheese placement: Put a layer of Gouda under the chicken so it melts into the meat and acts as “edible glue.”

Variations

• Rotisserie rapid-fire: Swap in 3–3.5 cups shredded rotisserie chicken; warm in a skillet with 1 tsp olive oil and 1–2 tsp adobo sauce before assembling.
• Extra-spicy: Add thin jalapeño slices with the Peppadews and a pinch of chipotle powder to the mayo.
• Vegetarian twist: Use smoked Gouda with grilled portobello strips or smoky jackfruit “pulled” filling.

Storage & Make-Ahead

Chipotle mayo keeps up to 7 days in the refrigerator. The cooked, shredded chicken can be refrigerated up to 4 days or frozen up to 2 months; rewarm gently with a splash of water or broth and a little extra adobo to refresh. Assemble and press sandwiches just before eating for best texture. If packing for later, keep avocado and mayo separate and add right before pressing or serving.

Nutrition (per serving)

Approximate per sandwich: 790 calories; 37 g protein; 51 g carbohydrates; 45 g fat; 6 g fiber; 1,150 mg sodium; 6 g sugars. Values will vary based on bread size, cheese thickness, and mayo used.