Go Back
–+ servings
Chipotle chicken panini sandwich cut in half and stacked on itself.
Print Recipe
5 from 2 votes

Chipotle Chicken Panini

This Chipotle Chicken Panini sandwich is great for lunch! It's made with roasted chicken, cheese, arugula, and zesty chipotle mayo sauce.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Sandwich
Cuisine: American
Diet: Gluten Free
Keyword: chipotle chicken sandwich, southwest chicken panini, southwest chicken sandwich
Servings: 5
Calories: 737kcal
Author: Christine Rooney

Equipment

Ingredients

For The Panini:

  • 2 lbs. split chicken breasts also known as bone-in chicken breasts
  • 1 Tbsp. olive oil
  • ½ tsp. kosher salt
  • ½ tsp. pepper
  • 2 cups arugula or spinach
  • 1-2 ripe avocadoes
  • 1 loaf gluten free sandwich bread or any hearty sandwich bread if not gluten free
  • 5-6 slices Colby Jack cheese or cheese of choice
  • 2 Tbsp. butter softened

For The Chipotle Mayo:

US Customary - Metric

Instructions

For The Chicken:

  • To roast the chicken, start by heating the oven to 375 degrees Fahrenheit.
  • Place 2 split (also known as bone-in) chicken breasts (equals 2 lbs. of chicken breasts) onto a baking sheet.
    Drizzle 1 Tbsp. of olive oil over the chicken breasts, making sure that both the top and bottom are evenly coated in the oil.
    Sprinkle ¼ tsp. each of kosher salt and pepper over the top of the chicken breasts. Flip the chicken breasts over and sprinkle another ¼ tsp. each of kosher salt and pepper over the second side.
  • Place the chicken breasts skin-side up on the baking sheet.
    Place the baking sheet in the oven and roast the chicken for 40 minutes or so, or until a food thermometer inserted into the thickest part of the chicken reads 165 degrees Fahrenheit.
  • Once the chicken is fully cooked, remove the baking sheet from the oven and set aside, allowing the chicken to cool.
  • Place the cooked and cooled chicken breasts (or a rotisserie chicken if using) onto a cutting board and slice or shred the chicken, depending on your preference.
    Make sure to remove and discard any bones before adding to the sandwich. Feel free to include the skin if you like. If not, simply discard the skin.

For The Chipotle Mayo:

  • Mince 1-2 of the adobo peppers from a can of chipotles in adobo sauce (depending on how spicy you prefer your sauce).
  • Add a heaping ⅓ cup mayo, 2 tsp. lemon juice, 2 Tbsp. chipotles in adobo sauce, ¼ tsp. sugar, ¼ tsp. garlic powder, and ¼ tsp. of kosher salt to a small bowl.
  • Stir the sauce until completely combined using a fork or a small whisk.
    Adjust the sauce to taste. If it's too spicy, add a little bit of sugar. Add more adobo sauce if you prefer it even spicier.

For The Panini:

  • Turn on a panini press. If there is a temperature control, set it to medium heat.
  • Spread a generous amount of softened butter onto two slices of hearty sandwich bread.
  • Flip the bread over and slather desired amount of the chipotle mayo onto one (or both) sides of the bread.
  • Arrange a layer of sliced chicken (can use leftover chicken or rotisserie chicken) on top of the chipotle mayo.
    Add a slice of Colby Jack (or cheese of choice) to the other piece of bread.
    Place the two slices of bread together to form a sandwich.
  • Place the buttered panini into the machine and lower the lid onto the top of the sandwich (don't press down too hard).
  • Cook the panini for 3-5 minutes, or until the cheese has melted and the bread is toasted (cooking times may vary).
  • Remove the panini from the machine and allow to cool slightly. Remove the top slice of bread and add some sliced avocado, greens, or vegetables of choice. Return the bread to the sandwich and slice the panini before serving.
  • Repeat with the remainder of the sandwiches.

Notes

This recipe makes 4-5 panini sandwiches.
Feel free to use leftover cooked chicken, grilled chicken, rotisserie chicken, or leftover turkey in place of the roasted chicken.
The best way to tell if chicken is fully cooked is to insert a food thermometer into the thickest part of the meat. The chicken is done when the temperature reads 165 degrees Fahrenheit.
This sandwich can also be made in a griddle or skillet on the stove top. See copy above for instructions.

Nutrition

Serving: 3cups | Calories: 737kcal | Carbohydrates: 28g | Protein: 50g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 162mg | Sodium: 944mg | Potassium: 540mg | Fiber: 2g | Sugar: 4g | Vitamin A: 780IU | Vitamin C: 2mg | Calcium: 335mg | Iron: 4mg