Step up your sandwich game with a homemade, copycat Panera Frontega Chicken Panini!
Tender focaccia bread is stuffed with pulled chicken, mozzarella cheese, tomato, red onion, fresh basil, and chipotle mayo then pressed until hot and crisp. So simple, SO delish — no restaurant required!
Start by making the chipotle mayo.
To a mini food processor add 1/4 cup low-fat mayo with 1 chipotle pepper in adobo sauce + 1 or 2 teaspoons sauce, depending on how spicy you want it. If you don’t have a food processor, finely minced the chipotle peppers then stir into the mayonnaise.
Chipotles in adobo freeze really well so don’t fret about not using the entire can. Just pop the remainder in a freezer bag then freeze and snap off a pepper or some of the sauce whenever you need it.
Next shred 2 chicken breasts, cooked any which way you like.
Slice up the fresh ingredients next. We’ve got 1 tomato, 1 small red onion, an 8oz mozzarella cheese ball, and 10-12 fresh basil leaves.
Finally, the bread! Panera uses fresh focaccia and so of course I use my Gluten Free Focaccia for making the panini at home! Bake then cool the loaf, and then slice it in half lengthwise. (Note: these photos show store-bought, non GF bread.) Slather the top and bottom with some of the chipotle mayo then layer on the cooked/shredded chicken and thin slices of fresh tomato and red onion.
Next layer on mozzarella cheese slices and chopped fresh basil. Pop the lid on top then press in a panini maker, or cook on the stove, grilled cheese-style. I use my Griddler which we just love!
Five minutes later, presto – Frontega Chicken Panini!
Fresh, fast, crispy, cheese, and easy. What more could you want?
Hope you enjoy this delectable sandwich!
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