Copycat Panera Frontega Chicken Panini
Copycat Panera Frontega Chicken Panini
This gorgeous sandwich is essentially a caprese salad on top of a mountain of roasted chicken, all between slices of pillowy focaccia bread with chipotle mayo thrown into the mix to spice things up.To watch the video on how to make the copycat Panera frontera chicken panini, click here.
Prep Time
10
minutes
Cook Time
10
minutes
Servings
2
Total time: 20 minutes
Ingredients
- 1-2 chipotle peppers in adobo sauce, minced
- 1 cup mayonnaise
- 1 grocery store rotisserie chicken
- 1 loaf focaccia bread, cut in half and lengthwise
- 12-14 basil leaves
- 8 ounce fresh mozzarella, sliced
- 1 tomato, sliced
- 1 small red onion, sliced
- salt and pepper, to taste
Directions
- Step 1: Make the chipotle mayo by mixing 1 minced chipotle pepper in adobo sauce with 1 cup mayo. Taste to check spiciness and add a second minced pepper if it isn't spicy enough for your taste.
- Step 2: Shred the rotisserie chicken and discard the skin and bones (or save them to make stock!).
- Step 3: Build the sandwiches. Spread 1/4 of the chipotle mayo on each slice of focaccia. On the bottom two slices, layer on 6-7 basil leaves, rotisserie chicken, mozzarella, onions and tomatoes. Season with salt and pepper before topping with the top slice of bread.
- Step 4: Press the sandwich in a panini press. If you don't have a panini press, place sandwich on a hot skillet over medium-high heat and press down with a stock pot lid or the bottom of a smaller pan. When bread starts to crisp up on the bottom, flip. Grill until bread is crispy and cheese has melted, about 5 minutes on each side.