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Chipotle Chicken Panini Panera

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This Chipotle Chicken Panini is a flavor-packed sandwich layered with smoky homemade chipotle mayo, juicy grilled chicken, crispy bacon, melty cheddar, and fresh tomato—all pressed between buttery, golden bread. Perfect for lunch, dinner, or a hearty weekend treat, this panini delivers the ultimate balance of creamy, smoky, cheesy, and crunchy in every bite.

Ingredients

Scale

For the Chipotle Mayo Sauce

  • 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

For the Chipotle Chicken Panini

  • 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

Make the Chipotle Mayo

  1. In a bowl, whisk the egg yolk, Dijon mustard, lime juice, honey, salt, and black pepper until smooth.

  2. Slowly drizzle in the oil while whisking continuously until emulsified and creamy.

  3. Stir in smoked paprika and finely chopped chipotle pepper in adobo.

  4. Taste and adjust seasoning; set aside.

Make the Panini

 

  1. 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.

  2. Butter one side of each bread slice. Spread chipotle mayo generously on the opposite side.

  3. Layer the panini: bread (mayo side in), cheddar cheese, chicken, bacon, tomato, more cheddar, then top with another bread slice (mayo side in).

  4. Heat a skillet or panini press over medium heat. Place sandwich and press/grill until bread is golden and cheese melts (about 3–5 minutes per side if using skillet, or 4–6 minutes in press).

  5. Slice in half and serve hot with extra chipotle mayo on the side.

Notes

  • You can make the chipotle mayo up to 3 days ahead; store in a sealed jar in the fridge.

  • Substitute turkey bacon for a lighter option.

  • Add avocado slices or caramelized onions for extra richness.

 

  • Use pre-made chipotle mayo if short on time, but homemade gives the best flavor.

Nutrition

Find it online: https://bibodo.com/chipotle-chicken-panini-panera/