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.
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.
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.
