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.
Author:Julia Royale
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes
Yield:4 sandwiches 1x
Category:lunch, Sandwiches
Method:Stovetop
Cuisine:American
Diet:Standard
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
Combine the mayonnaise, chipotle peppers, and 1 to 2 teaspoons of the adobo sauce in a food processor bowl and blend until smooth.
Spread the chipotle mayo generously on the top and bottom halves of the focaccia bread.
Stack sliced chicken, mozzarella, tomato, red onion, and chopped basil evenly on the focaccia slices.
Lightly oil or spray a panini press and heat it over medium-high.
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