I have 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 copycat recipe for an easy lunch any time!
Living in St. Louis, I’ve been a frequent Panera 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 sauce is what really makes this sandwich a winner! Make your own “pick two” with this strawberry poppyseed chicken salad.
What’s in this Panera Frontega Chicken Panini Recipe?
- Chicken: Use any cooked chicken, sliced into small strips or pieces. This pan-seared chicken breast is a good option if you don’t have any leftovers.
- Bread: Use fresh focaccia bread, sliced into quarters. Sourdough and other types of bread will work too–anything that fits easily into a sandwich press.
- Chipotle Peppers: A can of chipotle peppers in adobo sauce adds a kick of heat and flavor to the sauce.
- Mayo: Creates a creamy base for the sauce.
- Mozzarella: Fresh slices of mozzarella work best for this sandwich.
- Tomato: Use large slices of tomato, or sliced cherry tomatoes.
- Onion: Slice of red onion add a bite that balances the other ingredients.
- Basil: Fresh basil is the best finish to these toasted chicken sandwiches.
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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 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.
Notes and Tips
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
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 boneless, skinless chicken breasts cooked and sliced
- 8 ounces fresh mozzarella cheese sliced
- 1 tomato sliced
- ½ red onion thinly sliced
- 10 fresh basil leaves chopped
Equipment
- Panini Press Optional
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 boneless, skinless 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
How to Make Toasted Frontega Chicken Step by Step
Make the Sauce: Add ½ cup of mayonnaise and 3 chipotle peppers in adobo sauce to the bowl of a food processor. Add in 1-2 teaspoons of the adobo sauce from the can. Pulse until smooth.
Sauce the Bread: Spread the desired amount of chipotle mayo onto the tops and bottoms of the focaccia.
Assemble the Sandwiches: Layer on 2 sliced boneless, skinless chicken breasts, 8 ounces of fresh mozzarella cheese, 1 sliced tomato, ½of a red onion, and 10 leaves of fresh basil.
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 cheese is melted and bread is crispy. Serve toasted Frontega chicken sandwiches immediately.
This panini is a copycat recipe for the popular Toasted Frontega Chicken sandwich at Panera Bread. It includes chicken, mozzarella, tomatoes, red onions, basil, and chipotle mayonnaise on focaccia bread.
A hearty Italian bread will stand up best to the high heat. I recommend focaccia, but you could also use ciabatta.
Chipotle peppers in adobo sauce are commonly found in the Mexican or international aisle of grocery stores. If your local grocery store does not carry them, make your own replacement by mixing 1 tablespoon tomato paste, 1 tablespoon cider vinegar, ½ teaspoon smoked paprika, ½ teaspoon ground cayenne pepper, a pinch of garlic powder, and a pinch of salt together. Use this mixture in place of the 3 chipotle peppers in adobo sauce.
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