Spicy Chipotle Chicken Recipe
Introduction
This Chicken Panini inspired by Panera combines smoky chipotle mayo, tender grilled chicken, crispy bacon, and sharp cheddar cheese pressed between sturdy bread. It’s a flavorful, satisfying sandwich perfect for a hearty lunch or casual dinner.
Ingredients
- 1 egg yolk
- ¼ cup neutral-flavored oil (vegetable or canola)
- 2 tsp lime juice
- 1 chipotle pepper in adobo sauce, finely chopped
- ½ tsp smoked paprika
- ½ tsp Dijon mustard
- 1 tsp honey
- 1 tsp kosher salt
- ½ tsp freshly cracked black pepper
- 1 chicken breast, sliced in half horizontally (for quicker cooking)
- 4 slices thick-cut bacon, cooked until crisp
- 4 slices sharp cheddar cheese
- 1 beefsteak tomato, sliced into ¼-inch rounds
- 4 slices sturdy bread (French, focaccia, or sourdough, ½-inch thick)
- Softened butter (for grilling)
Instructions
- Step 1: In a bowl, whisk the egg yolk, Dijon mustard, lime juice, honey, salt, and black pepper until smooth.
- Step 2: Slowly drizzle in the oil while whisking continuously until emulsified and creamy.
- Step 3: Stir in smoked paprika and finely chopped chipotle pepper in adobo. Taste and adjust seasoning; set aside.
- Step 4: Season chicken lightly with salt and pepper, then grill or pan-sear over medium heat until cooked through, about 4–5 minutes per side. Slice if needed to fit the sandwich.
- Step 5: Butter one side of each bread slice. Spread chipotle mayo generously on the opposite side.
- Step 6: Layer the panini with bread (mayo side in), cheddar cheese, chicken, bacon, tomato, more cheddar, then top with another bread slice (mayo side in).
- Step 7: Heat a skillet or panini press over medium heat. Place sandwich and press or grill until bread is golden and cheese melts—about 3–5 minutes per side if using a skillet, or 4–6 minutes in a press.
- Step 8: Slice in half and serve hot with extra chipotle mayo on the side.
Tips & Variations
- For a spicier kick, add an extra chipotle pepper to the mayo or use pepper jack cheese instead of cheddar.
- Use leftover rotisserie chicken to save time on cooking the chicken breast.
- Try different breads like ciabatta or multigrain for varied texture and flavor.
- To make the mayo ahead, refrigerate for up to 3 days for deeper flavor development.
Storage
Store any leftover sandwiches wrapped tightly in foil or plastic wrap in the refrigerator for up to 2 days. Reheat in a skillet or panini press to restore crispness and melty cheese. Avoid microwaving to keep the bread from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of meat instead of chicken?
Yes, turkey breast or ham can be used as alternatives, but adjust cooking times accordingly if using raw meat.
How can I make this sandwich vegetarian?
Replace the chicken and bacon with grilled vegetables like zucchini, bell peppers, and mushrooms, and consider adding extra cheese or avocado for richness.
PrintSpicy Chipotle Chicken Recipe
This Chicken Panini inspired by Panera Bread combines tender grilled chicken breast, crispy bacon, sharp cheddar, and fresh tomato slices layered between sturdy bread slices spread with a smoky chipotle mayo. Grilled or pressed to golden perfection, this handheld sandwich boasts smoky, tangy, and savory flavors ideal for a satisfying lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 sandwiches 1x
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Ingredients
Chipotle Mayo
- 1 egg yolk
- ¼ cup neutral-flavored oil (vegetable or canola)
- 2 tsp lime juice
- 1 chipotle pepper in adobo sauce, finely chopped
- ½ tsp smoked paprika
- ½ tsp Dijon mustard
- 1 tsp honey
- 1 tsp kosher salt
- ½ tsp freshly cracked black pepper
Main Ingredients
- 1 chicken breast, sliced in half horizontally
- 4 slices thick-cut bacon, cooked until crisp
- 4 slices sharp cheddar cheese
- 1 beefsteak tomato, sliced into ¼-inch rounds
- 4 slices sturdy bread (French, focaccia, or sourdough, ½-inch thick)
- Softened butter (for grilling)
Instructions
- Make the chipotle mayo: In a bowl, whisk the egg yolk, Dijon mustard, lime juice, honey, kosher salt, and freshly cracked black pepper until smooth to create the base of the mayo.
- Emulsify the mayo: Slowly drizzle in the neutral-flavored oil while whisking continuously until the mixture becomes creamy and emulsified, resembling a smooth aioli texture.
- Add smoky chipotle flavor: Stir in the smoked paprika and finely chopped chipotle pepper in adobo sauce. Taste and adjust seasoning if needed. Set aside the chipotle mayo for assembly.
- Cook the chicken: Lightly season the halved chicken breast with salt and pepper, then grill or pan-sear it over medium heat for about 4–5 minutes per side until fully cooked. Slice the chicken if needed to fit the sandwich size.
- Prepare the bread: Butter one side of each bread slice for grilling. Spread a generous amount of chipotle mayo on the opposite side of each slice.
- Assemble the panini: On one bread slice (mayo side in), layer a slice of sharp cheddar cheese, followed by the grilled chicken, crispy bacon, tomato slices, more cheddar cheese, and top with the second bread slice (mayo side in).
- Grill the sandwich: Heat a skillet or panini press over medium heat. Place the assembled sandwich onto the skillet or press and cook, pressing down, until the bread is golden brown and the cheese melts—about 3–5 minutes per side in a skillet, or 4–6 minutes in a panini press.
- Serve: Slice the panini in half and serve hot with extra chipotle mayo on the side for dipping.
Notes
- Use sturdy bread like sourdough or focaccia to avoid sogginess during grilling.
- Adjust the amount of chipotle pepper in mayo to control heat level.
- Bacon can be cooked in advance for convenience.
- You can substitute chicken breast with turkey breast if preferred.
- Ensure the chicken is cooked through and reaches an internal temperature of 165°F (74°C) for safety.
Keywords: chicken panini, panera copycat, chipotle mayo, grilled chicken sandwich, bacon panini, cheddar cheese sandwich
