Chipotle Chicken Panini

5 from 2 votes

This Chipotle Chicken Panini sandwich recipe is great for lunch! It's toasted and made with zesty mayo, avocado, spinach, and melted cheese.

Prep Time5

Cook Time10

Total Time15

Course: Sandwich

Cuisine: American

Diet: Gluten Free

Keyword: chicken panini, gluten free chicken panini, chipotle mayo, gluten free panini

Servings:

Calories: 959kcal

1 loaf gluten free bread or bread of choice
1 package gluten free deli chicken or rotisserie chicken, roasted chicken, or chicken of choice
8 slices Colby cheese or cheese of choice
1 avocado
2 cups spinach
1 Tbsp. butter

Combine ½ cup mayo, 4 tsp. adobo sauce, 3 tsp. lemon juice, 1 tsp. sugar, and a small pinch of kosher salt in a small bowl. Stir all of the ingredients until completely combined.
Feel free to adjust the amount of adobo sauce to your desired spice level. If sauce is too spicy add more sugar to balance out the spice.

Heat the panini maker to medium-low.
Spread a spoonful of chipotle mayo on one or both slices of bread.
Place a few slices of chicken and a couple slices of cheese on the bread.
Melt a small amount of butter on the panini maker to prevent sandwiches from sticking.
Place the paninis in the machine, close, and cook for 5-6 minutes. Cooking times may vary depending on the model of the your panini press. The sandwiches are finished when the cheese has melted and the surface of the bread is toasted.
Roughly chop 2 cups of spinach (or leafy green of choice) and cut 1 avocado (or vegetable of choice) into slices.
Remove the paninis from the machine, slice in half, and place the avocado and spinach inside the sandwiches. Serve immediately.
Repeat with the remainder of the sandwiches.

This recipe makes about 4 sandwiches.

Feel free to use turkey instead of chicken if you like. This recipe is a great way to use up leftover Thanksgiving turkey.