I’ve always loved Panera Bread’s Toasted Frontega Chicken panini, so I’m glad that now I can make this delicious sandwich at home. Sliced chicken breast, tomato, mozzarella cheese, red onion, and a homemade chipotle sauce are piled onto focaccia bread, then toasted up to make a warm, melty sandwich. With just a few ingredients and 15 minutes, I can make this Panera copycat recipe for an easy lunch any time!
Panera Frontega Chicken Panini Recipe
Living in St. Louis, I’ve been a frequent Panera (aka Bread Co.) visitor for years and years, and the frontega chicken panini has always been a favorite. Any combo of tomato, mozzarella, and basil is a yes for me, plus the addition of chicken and the best creamy chipotle aioli is what really makes this sandwich a winner! Make your own “pick two” lunch with this sandwich and my copycat strawberry poppyseed chicken salad.
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Stovetop Chicken Panini
If you don’t have a panini press, you can make this homemade frontega chicken sandwich on the stovetop like a grilled cheese. Set a nonstick frying pan or a cast iron skillet over medium heat and press down on the assembled sandwich with a spatula, flipping once to evenly toast both sides.
Toasted Frontega Chicken Recipe
Equipment
- Panini Press (Optional)
Ingredients
- 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
- Add the mayonnaise and chipotle peppers to the bowl of a food processor. Add in 1-2 teaspoons of the adobo sauce from the can. Pulse until smooth.½ cup mayonnaise, 3 chipotle peppers in adobo sauce
- Spread the desired amount of chipotle mayo onto the tops and bottoms of the focaccia.1 loaf focaccia bread
- Layer on sliced chicken, mozzarella cheese, sliced tomato, red onion, and fresh basil.2 cooked chicken breasts, 8 ounces fresh mozzarella cheese, 1 tomato, ½ red onion, 10 fresh basil leaves
- Lightly grease a panini press with olive oil, butter, or nonstick spray and set over medium-high heat. Press each sandwich for 4-5 minutes, or until cheese is melted and bread is crispy. Serve immediately.
Notes
- If you don’t have a panini press, simply toast the assembled sandwiches in a skillet on the stovetop, until cheese is melted.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Variations to Try
I wanted to recreate the Panera Bread panini as closely as possible, but there are lots of ways to change up this frontega chicken recipe.
- Turkey: Use cooked turkey breasts in place of the chicken.
- Pesto: For a less spicy option, use store-bought or homemade pesto in place of the chipotle mayo.
- Cheese: Swap the mozzarella for your favorite melting cheese, such as goat cheese, cheddar, or Monterey Jack.
How to Make Toasted Frontega Chicken Step by Step
Prep: Gather the short list of ingredients for this chicken panini recipe. Cut the focaccia bread into quarters, then slice each quarter in half horizontally. Grab some leftover chicken and slice it up. Then slice 8 ounces of mozzarella cheese, 1 tomato, and 1/2 of a red onion, and chop the basil. If you don’t have leftovers, this seared chicken breast is quick, or make Instant Pot pulled chicken.
Make the Chipotle Sauce: Add ½ cup of mayonnaise and 3 chipotle peppers in adobo sauce to the bowl of a food processor. Then add in 1-2 teaspoons of the adobo sauce from the can, and pulse until smooth.
Sauce the Bread: Spread the desired amount of chipotle mayo onto the tops and bottoms of the focaccia.
Add the Chicken: Distribute the sliced chicken evenly between the sandwiches. I use about 1/2 of a chicken breast per panini.
Add the Cheese: Add about 2 ounces of fresh sliced mozzarella cheese per sandwich.
Add the Tomato: Place tomato slices on top of the mozzarella.
Finish Assembling: Finish each chicken panini with red onion slices and fresh basil. Then place a slice of focaccia on top.
Press the Paninis: Lightly grease a panini press with olive oil, butter, or nonstick spray and set over medium-high heat. Press each sandwich for 4-5 minutes, or until the cheese is melted and the bread is crispy. Serve toasted Frontega chicken sandwiches while hot and fresh!
How to Store and Reheat
Although I recommend enjoying your toasted Frontega chicken paninis the day they are made, store leftover paninis in an airtight container in the refrigerator for up to 2 days. Lightly toast or bake in a 350°F oven for 5-8 minutes to reheat.
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