If you’ve ever visited Panera and have tried their Frontega Chicken Panini, you’ll be glad to know that you can make this delicious sandwich at home. With simple, tasty ingredients, you’ll have the most flavorful panini ready to eat in no time.
1loaffocaccia breadcut into quarters and sliced in half horizontally
2boneless, skinless chicken breastscooked and sliced
8ouncesfresh mozzarella cheesesliced
1 tomatosliced
½red onionthinly sliced
10fresh basil leaveschopped
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
Storage: Store Frontega chicken 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.