Chipotle Chicken Panini Recipe — Panera Copycat Sandwich

The original Chipotle Chicken Panini—the grilled sandwich Panera Bread sold until about 2015—inspired this easy panini recipe. Fire up your panini press and layer sourdough with shredded chicken, smoky bacon, sliced tomato, melty cheddar, and a tangy homemade chipotle-mustard sauce for a bold, restaurant-style sandwich at home.

If you own a panini grill and want more ideas, try a Frontega-style chicken panini with fresh basil and mozzarella or other hearty hot sandwiches like a Popeyes-style chicken sandwich or a classic Reuben. Serve panini sandwiches with a side salad, chips, or fruit for a satisfying lunch or dinner.

Chicken Panini Recipe

This panini is simple to assemble and closely echoes the older Panera version (the current menu item includes avocado). Use cooked or shredded chicken, pre-cooked bacon, and a flavorful chipotle-mustard spread to recreate the classic taste at home.

What is a Panini?

Panini (singular panino) refers to an Italian grilled sandwich made from a bread roll or hearty loaf that holds up to pressing and toasting. Common choices are ciabatta, focaccia, sourdough, or a thick-sliced Italian loaf. Choose a sturdy bread so the press creates crisp grill marks without flattening the sandwich completely.

Fill a panini with leftovers like rotisserie chicken, deli meats, turkey, greens, or tomatoes—panini are versatile and hard to get wrong.

(Panera Bread) Chipotle Chicken Sandwich

The original version featured chicken, tomato, bacon, white or sourdough bread, cheddar, and a smoky chipotle-mustard sauce. It was tangy, smoky, and packed with flavor—so beloved that fans petitioned for its return. If you want that familiar taste at home, this recipe recreates the components: tangy chipotle spread, hickory-smoked bacon, tender chicken, fresh tomato, and melted cheddar.

Smoky Chipotle Sauce

The signature spread is key. Panera’s sauce had an orangey-red color and visible whole-grain mustard seeds, delivering smoke, tang, and a bit of heat. Homemade versions blend stone-ground mustard, a sweet-hot mustard (or honey mustard), chipotle mayonnaise, and a pinch of paprika to reproduce that smoky, tangy profile.

The Best Panini Press

Look for a panini press with both top and bottom heated plates and sufficient weight to press sandwiches. Reversible plates add versatility for griddling pancakes or searing meats. Aim for a model that reaches at least 425°F for good sear marks and quick, even melting.

FAQ

Best Bread For A Panini?

Use ciabatta, French baguette, focaccia, thick-sliced sourdough, or a hearty Italian loaf. Thick bread holds fillings and stands up to pressing; avoid very thin slices that collapse under the press.

Ingredients for Chipotle Chicken Panini

• Chicken – About 12 oz cooked shredded or sliced chicken (rotisserie or poached then shredded).
• Bacon – Pre-cooked bacon slices save time.
• Bread – Sourdough works best; white Italian also fine.
• Tomato – Sliced beefsteak or Roma tomato.
• Cheese – Cheddar or an orange Monterey Jack/Colby blend.
• Butter – Softened butter for the outside of the bread to achieve grill marks (mayo can be used as a shortcut).
• Chipotle Sauce – A mix of stone-ground dijon, sweet-hot mustard or honey mustard, chipotle mayo, and a pinch of paprika.

How To Make Chipotle Chicken Panini

1. Prepare the chicken: poach, roast, or use pre-cooked shredded chicken. One 12 oz portion is roughly one medium chicken breast poached and shredded.
2. Make the chipotle sauce: whisk together the stone-ground dijon, sweet-hot mustard (or honey mustard), chipotle mayonnaise, and paprika. Set aside.
3. Assemble: spread about 1 teaspoon of the chipotle sauce on each bread slice. Layer bacon, chicken, tomato slices, and cheese.
4. Butter the outsides of the bread (about 1/2 tbsp per slice) and grill in a preheated panini press on the highest setting until the cheese melts and the bread is crisp.
5. Remove, slice in half, and serve with chips, fries, or a fresh salad or apple.

What To Serve With A Chicken Panini?

Classic sides include chips or french fries. For a lighter meal, pair the panini with a green salad or apple. Mixed greens or spinach add freshness and fiber.

How To Store A Panini Sandwich

Store leftovers covered in the refrigerator for up to 2 days. Omit tomato when making ahead to avoid sogginess and add fresh tomato when serving. Reheat in a toaster oven or skillet to restore crispness; the microwave works for speed but won’t preserve crunch.

How To Make A Chipotle Chicken Panini Sandwich:

Chipotle Chicken Panini Sandwich {Panera Bread Copycat}

The original Chipotle Chicken Panini Sandwich that Panera once grilled. Layer pulled chicken, smoky bacon, tomato, and melty cheddar with a smoky chipotle-mustard sauce and press until golden.

Prep Time: 10 mins   Cook Time: 15 mins   Total Time: 25 mins   Servings: 4 whole sandwiches

Equipment

• Panini press

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/Colby)
• 4 tbsp softened butter (for outside of bread)

Chipotle Sauce

• 2 Tbsp stone-ground dijon mustard
• 2 Tbsp sweet hot mustard (or honey mustard)
• 2 tsp chipotle mayonnaise
• 1/4 tsp paprika

Instructions

1. Whisk together all chipotle sauce ingredients and set aside.
2. Spread about 1 teaspoon of sauce on each bread slice. Top with bacon, chicken, tomato, and cheese.
3. Spread 1/2 tbsp softened butter on the outside of each piece of bread. Grill in a panini press on high until the cheese melts and the bread is golden and crisp. Slice and serve.

Notes

• Chipotle mayo substitute: stir 1/4 cup mayo with 1 tbsp adobo sauce from canned chipotle peppers.
• Use 4 oz bacon bits if you prefer not to slice bacon.
• One 12 oz portion of chicken is roughly one poached and shredded chicken breast. To poach on the stovetop, simmer in water for about 20 minutes until cooked through.
• Alternatively, use about 6 oz shredded cheese for a melty filling.
• Spread mayo on the outside of the bread as an alternative to butter for browning.

Nutrition (per serving)

Serving size: 1 whole sandwich — Calories: 730; Carbs: 75 g; Protein: 34 g; Fat: 35 g. (Values approximate.)