Panera Chicken Avocado Sandwich (Print Version)
# Ingredients:
→ Sandwich Base
01 -
2 loaves of herb and garlic focaccia
02 -
6 ounces pulled rotisserie chicken meat
03 -
1 mashed avocado, cut into thin pieces
04 -
4 ounces gouda cheese, thinly cut
05 -
¼ cup chopped fresh cilantro leaves
06 -
¼ cup diced Peppadew or sweet and spicy cherry peppers
→ Chipotle Mayo
07 -
¼ cup regular mayo
08 -
6 adobo-soaked chipotle peppers
→ For Cooking
09 -
2 tablespoons water for the steam method
# Instructions:
01 -
Combine the adobo chipotle peppers with your mayo and stir until smooth and evenly mixed. Put aside for later.
02 -
Divide focaccia into 8 equal pieces. Smear spicy mayo across all pieces. On four pieces, stack cheese, avocado, chicken, cilantro, and peppers. Place remaining bread on top.
03 -
Warm a pan on medium-high. Place sandwiches in pan and cook until each side turns golden, about 2-3 minutes per side.
04 -
Angle your pan slightly, pour in water, and quickly put the lid on. Let it steam for a minute until the water's gone and the cheese gets all melty.
# Notes:
01 -
To stop avocado turning brown when prepping early, rub with some lemon juice
02 -
Make your chipotle mayo even tastier by adding a pinch of salt and some crushed garlic