Panera Recipe

Prepare loaf

Preheat oven to 375°F (190°C). Slice the sourdough boule horizontally into 6 equal sandwich-length slabs (or cut into 6 individual sandwich portions). Hollow the interior slightly if you want more room for fillings, leaving a thick bottom and top crust.

Warm a small skillet over medium heat and add 1 tablespoon olive oil. Lightly toast the inside faces of each bread slab 1–2 minutes per side until golden and slightly crisp. Remove and set aside.

In the same skillet, melt 3 tablespoons unsalted butter over medium-low heat and brush on the outside crust of each sandwich slab. This will create a rich, toasted exterior when griddled.

Assemble sandwiches

Spread about 1 tablespoon of the chipotle mayo (prepared below) on the inside of each top and bottom slab. Layer on the fillings: on each bottom slab place approximately 1/3 cup chicken, followed by 2 slices Swiss, 1/4 cup turkey, 1 slice cheddar, 1 strip bacon (halved), a leaf of lettuce, two thin tomato slices, and a few thin rings of red onion. Top with the other slab and press gently.

Heat a heavy skillet or griddle over medium heat. Place assembled sandwiches buttered-side down and grill 3–4 minutes per side until cheese melts and crust is golden brown, pressing occasionally with a spatula for even contact. If cheese hasn't fully melted, cover pan with a lid for 1–2 minutes.

Transfer sandwiches to a cutting board and let rest 2 minutes. Slice each sandwich in half on the diagonal and serve.

In a small bowl combine 1/2 cup mayonnaise and 2 tablespoons plain Greek yogurt until smooth.

Add 1 teaspoon minced chipotle in adobo, 1 teaspoon adobo sauce, 1 teaspoon lemon juice, 1 teaspoon honey, 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk thoroughly to combine and taste; adjust heat by adding more adobo or chipotle if desired.

Refrigerate the sauce for at least 15 minutes to let flavors meld. Use about 1 tablespoon per sandwich inside spread and reserve remaining sauce for dipping or additional sandwiches.

To make a quick Panera-like soup topper for dipping, warm 1 cup low-sodium chicken broth in a small saucepan over medium heat. Add 1/2 cup shredded rotisserie chicken, 1/4 teaspoon dried thyme, 1/8 teaspoon salt, and a pinch (1/16 tsp) black pepper.

Simmer gently 3–4 minutes until heated through. Spoon into small bowls for dipping alongside the grilled sandwiches, or ladle into the hollowed-out bread bowl if using the loaf as a bowl instead of slicing.