Chipotle Panini Recipes

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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

Categories     Sandwiches

Time 20m

Number Of Ingredients 14

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

PANERA CHIPOTLE CHICKEN PANINI RECIPE - (4/5)



Panera Chipotle Chicken Panini Recipe - (4/5) image

Provided by LORIWHIP

Number Of Ingredients 6

8 slices focaccia bread
4 boneless, skinless free range chicken breasts
8 slices bacon, cooked
4 slices cheddar cheese
8 fresh tomato slices
Salt and black pepper

Steps:

  • Mince the ancho and chipotle chiles into tiny pieces. In a small bowl, mix the sour cream and the mayo. Add the chiles and mix well. Cover, and let the flavors meld in the refrigerator for an hour or so. Heat a grill or cast-iron skillet to medium-high. Season the chicken with salt and pepper. Cook the chicken breasts for about 15 minutes, turning once, until they are thoroughly cooked. There should be no pink in the middle. Heat up your panini press. Coat one side of each slice of bread with the ancho-chipotle spread. Top 4 slices with a chicken breast, followed by a slice of cheddar cheese, 2 bacon slices and 2 tomato slices. Top with a second bread slice and serve.

TURKEY AND BACON PANINI WITH CHIPOTLE MAYONNAISE



Turkey and Bacon Panini with Chipotle Mayonnaise image

This is one of my favorite sandwiches to make, I whipped it up one day when I was trying to use up leftover ingredients. My family raved! It's also excellent as a vegetarian sandwich if you leave out the turkey and bacon.

Provided by chefmommy

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 4

Number Of Ingredients 11

8 slices bacon
1 tablespoon butter
2 cloves garlic, minced
½ red onion, thinly sliced
3 cups fresh spinach leaves
½ cup reduced-fat mayonnaise
2 chipotle peppers in adobo sauce, minced
1 teaspoon adobo sauce from chipotle peppers
8 (4 inch) pieces focaccia bread
4 slices provolone cheese
½ pound sliced deli turkey meat

Steps:

  • Preheat a panini press according to manufacturer's instructions.
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Meanwhile, melt the butter in a large skillet over medium heat. Cook and stir the garlic and onion until the onion has softened and turned translucent, about 10 minutes. Stir in the spinach and cook until wilted, about 3 minutes more.
  • While the onions and spinach are cooking, stir together the mayonnaise, minced chipotle peppers, and adobo sauce in a small bowl. Spread the mayonnaise over 4 slices of focaccia bread. Place a slice of cheese onto the 4 slices, then divide the turkey among the sandwiches. Place 2 strips of bacon onto each sandwich and top with the spinach mixture. Place the remaining slices of bread onto the sandwiches.
  • Cook the sandwiches in the preheated panini grill according to manufacturer's directions until crispy and golden brown, about 5 minutes.

Nutrition Facts : Calories 698.6 calories, Carbohydrate 65.1 g, Cholesterol 80.7 mg, Fat 33.2 g, Fiber 4.1 g, Protein 34.5 g, SaturatedFat 12.2 g, Sodium 2276.3 mg, Sugar 3.2 g

CHIPOTLE TURKEY PANINI



Chipotle Turkey Panini image

This is my favorite sandwich! This also works well as a grilled wrap. YUMMM! Cruchy, creamy, and warm with just a little bite to it. I freeze small portions of minced/ pureed chipotle peppers in adobo so that I have them on hand for chipotle recipes and don't waste a whole can when I just need 1-2 peppers. Here's a link to a cookbook with other recipes calling for chipotle peppers in adobo and instructions on how I freeze mine- http://www.recipezaar.com/cookbook.php?bookid=150466

Provided by Cookingfor7

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

8 slices sourdough bread
1/4-1/2 cup mayonnaise
1 -2 tablespoon chipotle chile in adobo, pureed
8 slices cooked bacon
1/2 onion, thinly sliced
1 tomatoes, thinly sliced
1 lb sliced deli turkey or 1 lb chopped cooked turkey
4 slices monterey jack cheese
1/4 cup olive oil (or less)

Steps:

  • Preheat a panini grill (If you co not have a panini grill this can be done in a skillet or on your outdoor grill).
  • Stir together mayonnaise and chipotle chile sauce in a small bowl.
  • Stir half of the chipotle sauce in with the turkey.
  • Spread one side of each slice of sourdough with remaining chipotle sauce. Layer bottom halves with equal amounts turkey, onion, bacon, tomato and cheese. Top with remaining bread slices, forming 4 sandwiches.
  • Gently press sandwiches together with your hand. Brush both outer sides of sandwiches with olive oil; you will probably not use an entire 1/4 cup of olive oil.
  • Grill paninis about 5 minutes in the preheated grill, or until bread is golden brown and cheese is melted. Or heat them over medium-low heat, covered, in a large skillet for about 4 minutes on each side, until bread is toasted on both sides and sandwich is heated throughout.

Nutrition Facts : Calories 856.7, Fat 40.9, SaturatedFat 11.1, Cholesterol 108.7, Sodium 2766.6, Carbohydrate 81.7, Fiber 4.9, Sugar 7.3, Protein 39.9

CHICKEN CHIPOTLE PANINI SANDWICH



Chicken Chipotle Panini Sandwich image

Make and share this Chicken Chipotle Panini Sandwich recipe from Food.com.

Provided by Chef Gorete

Categories     Lunch/Snacks

Time 10m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 5

4 slices French bread (1/2-inch thick)
6 slices cooked bacon (I use the ready to eat one)
4 slices havarti cheese
8 -10 ounces sliced roasted chicken breast
4 -6 tablespoons chipotle hummus (or more if needed)

Steps:

  • Heat the panini press on high.
  • Spread one side of each slice of bread with the chipotle hummus to cover completely.
  • Place the sliced chicken on top of the hummus on two of the bread slices.
  • Microwave the bacon for 10 seconds. Place the bacon on top of the chicken, then the cheese.
  • Finish the sandwich by adding the remaining bread slices, hummus side in, on top of the cheese.
  • Place the two sandwiches on the press and cook for several minutes, or until the bread is crisp and the cheese has melted.
  • Remove the sandwiches and cut in half before serving.

Nutrition Facts : Calories 931.2, Fat 34.1, SaturatedFat 15.1, Cholesterol 181.5, Sodium 1837, Carbohydrate 77.9, Fiber 4.9, Sugar 3.3, Protein 75.6

CHICKEN AND BACON PANINI WITH SPICY CHIPOTLE MAYO



Chicken and Bacon Panini With Spicy Chipotle Mayo image

Eat Drink Love's inspiration on Brio Tuscan Grill's panini. The tomatoes can be substituted with avocado slices.

Provided by gailanng

Categories     Lunch/Snacks

Time 26m

Yield 2 serving(s)

Number Of Ingredients 12

1 chipotle chile in adobo
1/2 cup mayonnaise
1 lime, juice of
1/2 teaspoon adobo seasoning
1 1/2 cups cooked chicken breasts
4 slices cooked bacon
1/2 cup shredded cheddar cheese (or more to taste)
1/2 tomatoes, sliced into 4 slices (can sub fresh avocado slices)
2 teaspoons olive oil
salt
4 slices bread (something hearty like Italian)
butter

Steps:

  • For the Spicy Chipotle Mayo: Add all ingredients into a food processor and puree until smooth. Add salt and pepper to taste, if needed.
  • For the Panini: Turn the oven to broil. Place the tomato slices on a lined baking sheet. Drizzle with a little olive oil and sprinkle with salt. Place into the oven and roast the tomatoes until the top is slightly charred. Remove from the oven and set aside. (Note: This step may be skipped and replaced with slices of avocado.).
  • Heat a panini grill or grill pan on medium heat. Spread a little bit of butter on one side of each piece of the bread.
  • Evenly distribute the chicken, cheese, bacon and tomatoes (or avocado slices) on top of two slices, butter side down.
  • On the other pieces of bread, spread some of the chipotle mayonnaise on the side that is not buttered. Place on top of the sandwich. Place the sandwiches on the grill. If you are using a grill pan, place a heavy pan on top of each sandwich.
  • Cook for about 2-3 minutes until the bread is golden brown. Gently flip the sandwich over and cook for another 2-3 minutes until the other side is golden brown.

Nutrition Facts : Calories 820.2, Fat 50.1, SaturatedFat 14.3, Cholesterol 150.7, Sodium 1294.9, Carbohydrate 43, Fiber 1.7, Sugar 7.2, Protein 49

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