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When these golden, crispy sourdough pieces land on your dish, you know you're about to enjoy something fantastic. This chicken melt with chipotle brings together buttery avocado, tangy peppers, and a scratch-made spicy sauce that'll make you ditch store-bought sandwiches for good. I came up with this mix while trying to copy my favorite sandwich shop creation, and truthfully? This home version tastes way better.
When I first whipped this up for my folks, everyone went quiet - you know, that awesome kind of quiet when nobody's talking because they're too busy munching away happily. It's now our favorite weekend lunch pick, especially when we want something warm but don't feel like spending ages cooking.
Gather Your Ingredients
- Sourdough Bread: Grab thick slices from a nearby bakery
- Avocados: Choose ones that give a little when you squeeze them
- Smoked Chicken: I like freshly smoked best, but grocery store rotisserie chicken works great too
- Peppadew Peppers: These little sweet-hot bites add an amazing kick
- Chipotle in Adobo: Just use the sauce for that smoky flavor
- Quality Mayo: Regular full-fat makes the smoothest base for our mix
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Simple Cooking Steps
- Mix Your Sauce First:
- Stir mayo with chipotle until completely mixed
- Squeeze in fresh lemon and crushed garlic
- Add salt bit by bit - you can always put more later
- Set it aside while working on other stuff
- Get Everything Ready:
- Cut avocado just before you build the sandwich
- Slice peppers into skinny pieces
- Make sure chicken isn't cold from the fridge
- Snip cilantro right at the end
- Put It All Together:
- Get your pan hot enough that water sizzles on it
- Coat bread with plenty of olive oil
- Start with cheese on the bottom so it melts nicely
- Stack chicken, then avocado pieces
- Toss on peppers and cilantro
- Spread your spicy sauce on the other bread slice
- Finish It Off:
- Push down lightly without crushing it flat
- Cook until toasty brown, roughly 2-3 minutes per side
- Wait 60 seconds before cutting
- Eat while it's still warm and gooey
My grandma always told me good cooking needs time, and this sandwich shows she was right. I've found that letting the sauce hang out while getting everything else ready really brings out all the flavors.
I enjoy trying different extras depending on what's in my fridge. Sometimes I'll throw in some sweet cooked onions, or add thin cucumber for some snap. Every change brings a new twist to the sandwich.
This sandwich has become what I make when friends come over for lunch. It looks fancy enough for company but it's easy enough that I don't get worked up making it. And that chipotle sauce always gets folks asking how I made it.
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Tasty Secret Tips
- Get the bread brown on both sides before adding your toppings
- Smoosh part of the avocado to make a paste that keeps everything stuck together
- Go light with the sauce at first - you can always put more on
After trying so many versions, I can truly say this sandwich has earned its spot in my regular cooking lineup. There's something amazing about that first crunch - when the toasty bread breaks into the soft avocado and flavorful chicken. It's simple food made extra special, but still quick enough for any lunch or dinner.
Recipe FAQs
- → Does it taste exactly like Panera's version?
- Almost! You can tweak the ingredients and amounts to suit your taste.
- → What's Chao cheese?
- It's a non-dairy cheese option. Regular cheese works great if you're not avoiding dairy.
- → Can I prep the sauce in advance?
- Absolutely! Keep it in an airtight container in the fridge, and it'll last up to a week.
- → Where can I buy Peppadew peppers?
- Check the olive bar or jarred peppers section in your grocery store.
- → Is rotisserie chicken okay to use?
- Totally fine, but for the best flavor, smoked chicken is the way to go.