Panera Chipotle Chicken Panini Recipe 45

CHIPOTLE CHICKEN PANINI SANDWICH {PANERA BREAD COPYCAT}

Chipotle Chicken Panini Sandwich {Panera Bread Copycat} image

The original Chipotle Chicken Panini Sandwich, like the one Panera Bread, used to grill before it got discontinued. Pull out your panini press and layer your bread with pulled chicken, smoky bacon, tomatoes, cheese, and the best homemade chipotle sauce any sandwich recipe should have when made with bacon!

Provided by Alyona Demyanchuk

Time 25m

Number Of Ingredients 10

Ingredients

12 oz cooked chicken meat
4 slices cooked bacon ((halved))
8 slices sourdough bread
1 tomato ((sliced))
4 slices cheddar cheese ((or Monterey Jack and Colby slices) )
4 tbsp butter ((softened))
2 Tbsp stone-ground dijon mustard
2 Tbsp Sweet Hot Mustard with Honey ((Inglehoffer brand))
2 tsp chipotle mayo ((kraft brand))
1/4 tsp Paprika

Steps:

Combine the chipotle sauce ingredients and set the mixture aside.
Spread 1 teaspoon of the chipotle sauce over each slice of bread. Top with 1 slice bacon, chicken breast pieces, sliced tomatoes, and cheese.
Spread 1/2 tbsp of butter over the outside of each piece of bread and cook in the panini press over the highest grill setting until the cheese melts.

Nutrition Facts : ServingSize 1 whole sandwich, Calories 730 kcal, Carbohydrate 75 g, Protein 34 g, Fat 35 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 96 mg, Sodium 1298 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 18 g

CHIPOTLE CHICKEN PANINI SANDWICH (PANERA BREAD COPYCAT)

Chipotle Chicken Panini Sandwich (Panera Bread Copycat) image

Chipotle Chicken Panini, the ever loved fan favorite with cheddar, bacon, and smoky chipotle aioli, may not be served at Panera anymore but that doesn't mean you can't enjoy the beloved sandwich at home!

Provided by Eden Westbrook

Categories Sandwiches

Time 20m

Number Of Ingredients 14

Ingredients

1 egg yolk
1/4 cup neutral-flavored oil, vegetable oil, etc.
2 teaspoon lime juice
1 chipotle in adobo sauce
1/2 teaspoon smoked paprika
1/2 teaspoon dijon mustard
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
4 slices thick cut bacon
4 slices sharp cheddar cheese
1 beefsteak tomato, sliced in 1/4 inch slices
4 slices french bread, 1/2 inch thick
Softened butter

Steps:

In a small bowl, add all the ingredients to the chipotle mayo. Use an immersion blender to blend all the ingredients together until the mayo is thickened and smooth.
In a cast iron skillet or frying pan, cook bacon to desired crispness. Reserve the fat, if desired. Set the bacon on a wire rack or paper lined plate to drain.
Season chicken breasts with salt and pepper on both sides. In the cast iron skillet or frying pan, heat a tablespoon of high-heat oil over medium high heat. Cook chicken breasts, 3 minutes on both sides, or until chicken is cooked through. Set aside on a plate to rest for 3-5 minutes. Slice the cooked chicken breasts width-wise to prep for the sandwiches.
Preheat your panini press to medium high heat. Spread softened butter or residual bacon fat over one side of each piece of bread, then spread a spoonful of chipotle aioli over the other side of the slices of bread. Stack bacon, chicken, tomato, cheese, and on the aioli side of 4 slices of bread, then top with the other slice.
Press in panini press for 5 minutes, until cheese is melted and bread is well toasted.
Cut the sandwiches in half and serve immediately.

Nutrition Facts : Calories 605 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 88 milligrams cholesterol, Fat 36 grams fat, Fiber 3 grams fiber, Protein 20 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1270 milligrams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 23 grams unsaturated fat