Sourdough Chipotle Chicken Panini Food

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

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

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

Categories Main Dish sandwiches

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

SOURDOUGH CHICKEN PESTO PANINI

Sourdough Chicken Pesto Panini image

I got a new grill pan for the stove and was just trying some things out and this turned out great. I actually grilled the chicken up the night before and then stored it in the fridge until the next afternoon. That way too, it gave me time to let the grill pan cool so I could clean it for the pressing of the sandwich. If you are using a grill pan you will need something heavy to place on top to press it, I used a pot that I just placed a heavy bottle of water into for the weight(Okay it looked a bit strange.. so if you have a panini press go right ahead and use it!, if not this does work!)Also this recipe is for one sandwich, but of course you can double or triple it to meet your needs. You can make your own pesto, but to save time I used store bought.

Provided by my3girlz

Categories Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

1 boneless skinless chicken breast
1/2 teaspoon grill mates Montreal chicken seasoning
2 slices sourdough bread (1 inch thick)
2 slices fresh mozzarella cheese (1/2 inch thick)
1 tablespoon pesto sauce
1 tablespoon butter (to spread on soudough for grilling)
cooking spray

Steps:

Pound the chicken breast to a uniform thickness.
Sprinkle both sides with the grill seasoning.
Grease pan with cooking spray.
Grill up the chicken till cooked through.
Slice Chicken into 1 inch strips.
Next get your bread ready, you will need 2 slices (if using uncut loaf cut 2 one-inch slices), Butter both slices on one side. And spread Pesto on one side of one Slice(opposite of the butter of course).
Cut 2 1/2 inch thick slices off of Fresh Mozzarella ball.
Now we are ready to layer.
Start with one slice bread then add chicken strips, mozzarella and the top slice of bread with the pesto on it.
Press and enjoy!

Nutrition Facts : Calories 752.3, Fat 29.5, SaturatedFat 16, Cholesterol 143.7, Sodium 1293.3, Carbohydrate 67.7, Fiber 3.8, Sugar 0.9, Protein 51.2

CHIPOTLE CHICKEN SANDWICH (PANERA COPYCAT)

Chipotle Chicken Sandwich (Panera Copycat) image

If Panera won't bring back the OG Chipotle Chicken Sandwich, we have no choice to be creative at home right? This recipe is EXACTLY what you are looking for. You will want to bathe in the chipotle mayo as well :)

Provided by Alaina Hinkle

Categories Dinner

Number Of Ingredients 13

Ingredients

3/4 cup Mayo of choice
2/3 cup Greek Yogurt of choice
2 tsp Adobo Chipotle Pepper Sauce OR 2 Adobo Chipotle Peppers ( feel free to add more for spice if you'd like after tasting!)
1/8 cup lime juice
1 tsp sweetener (honey, granulated cane sugar or granulated monk fruit sweetener works! )
2 cloves garlic minced
1/4 tsp salt
8 slices bacon cooked
6 slices mild cheddar cheese
1 1/2 cups rotissere chicken
1/4 cup thinly sliced red onion pieces about 2 inches long
8 slices french bread or sourdough
8 slices tomatoes

Steps:

Place mayo, greek yogurt, lime juice, Adobo Chipotle Pepper Sauce OR 2 Adobo Chipotle Peppers, honey, salt and garlic powder in immersion blender safe container. Immersion blend until smooth. Store in air tight container for up to a week!
Layer Easy Chipotle Mayo on 1 side of each piece of bread
On first piece of bread sprinkle thinly sliced red onions about (4-6) 2 inch pieces on top of the chipotle mayo, then 2 slices tomatoes on top of the red onions. After add the rotisserie chicken on top of the tomatoes(divide the 1 1/2 cups amongst the 4 sandwiches about 1/3-1/2 cup a sandwich) .
Second piece add 2 slices of bacon to the top of the chipotle mayo and then 1 1/3 pieces of cheddar cheese on top of that.
Place the second piece of bread on top of the first piece of bread, cook with the first piece of bread touching skillet first, then you will flip to cook with second piece of bread skillet down. By that time the cheese has melted already on top of the chicken, holding it into place.
On stove spray skillet with olive oil spray and cook for 4 minutes on each side or until golden brown & crispy the way you prefer! Works on the grill or panini press as well.
Repeat for all 4 & devour! Enjoy!!

Nutrition Facts : Calories 684 kcal, Carbohydrate 74 g, Protein 39 g, Fat 25 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 102 mg, Sodium 1294 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving