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Copycat Panera Frontega Chicken Panini Warm and Satisfying Real Better Than Takeout

Panera Frontega Chicken Panini recipe, served and ready to eat, easy homemade dish

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Enjoy a tasty Copycat Panera Frontega Chicken Panini perfect for an easy lunch or quick lunch option. This pressed chicken sandwich with fresh basil and melty mozzarella offers delicious lunch ideas that everyone will love.

Ingredients

Scale
  • ½ cup mayonnaise *
  • 3 chipotle peppers in adobo sauce from 1 can**
  • 1 loaf focaccia bread cut into quarters and sliced in half horizontally
  • 2 cooked chicken breasts sliced***
  • 8 ounces fresh mozzarella cheese sliced
  • 1 tomato sliced
  • ½ red onion thinly sliced
  • 10 fresh basil leaves chopped

Instructions

  1. Combine the mayonnaise, chipotle peppers, and 1 to 2 teaspoons of the adobo sauce in a food processor bowl and blend until smooth.
  2. Spread the chipotle mayo generously on the top and bottom halves of the focaccia bread.
  3. Stack sliced chicken, mozzarella, tomato, red onion, and chopped basil evenly on the focaccia slices.
  4. Lightly oil or spray a panini press and heat it over medium-high.
  5. Press each sandwich for 4 to 5 minutes until the cheese melts and bread crisps. Serve right away.

Notes

  • For a lighter chipotle sauce, use plain Greek yogurt instead of mayo
  • If chipotle peppers in adobo sauce are unavailable, mix 1 tablespoon tomato paste, 1 tablespoon cider vinegar, ½ teaspoon smoked paprika, ½ teaspoon ground cayenne pepper, and a pinch each of garlic powder and salt as a substitute
  • Any cooked or leftover chicken such as shredded, canned, rotisserie, or poached are suitable
  • Without a panini press, toast sandwiches in a skillet until cheese is melted
  • Store leftover paninis in an airtight container in the refrigerator for up to 2 days and reheat by toasting or baking at 350°F for 5-8 minutes

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