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Copycat Panera Frontega Chicken Panini

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Copycat Panera Frontega Chicken Panini

Heat a panini press or a large heavy pan over medium heat. Brush with oil. Working in batches if necessary, add sandwiches to panini press or pan; close press or top sandwich with another heavy pan.

Ingredients :

  • 1/2 cup mayonnaise
  • 1 chipotle chile in adobo, finely chopped, plus 2 tsp. adobo sauce
  • 1/4 tsp. kosher salt, plus more
  • 1/8 tsp. freshly ground black pepper, plus more
  • 1 1/2 cups shredded rotisserie chicken breast
  • 2 slices focaccia, halved horizontally
  • 1/4 cup fresh basil leaves
  • 4 oz. mozzarella, room temperature, sliced 1/4" thick
  • 1 vine-ripened tomato, sliced 1/4" thick
  • 1/2 red onion, thinly sliced
  • 1 tsp. extra-virgin olive oil

Directions :

  1. In a small bowl, stir mayonnaise, chile, adobo sauce, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  2. Place chicken in a medium heatproof bowl. Cover and microwave in 15-second increments, stirring between each, until warmed through, about 1 minute total.
  3. Lay focaccia bottoms on a clean surface. Spread about 2 tablespoons chipotle mayo over each slice; top with basil. Arrange 3/4 cup chicken over each slice; season with pepper. Top each with 2 slices mozzarella and 2 slices tomato; generously season with salt and pepper. Top each with 2 slices onion. Spread about 2 tablespoons chipotle mayo onto cut sides of each focaccia top and close sandwiches.
  4. Heat a panini press or a large heavy pan over medium heat. Brush with oil. Working in batches if necessary, add sandwiches to panini press or pan; close press or top sandwich with another heavy pan.
  5. Cook sandwiches until focaccia is crisp and golden brown on both sides and mozzarella is melted, 3 to 4 minutes. If toasting in a pan, cook until golden to brown and toasty on the bottom, 2 to 3 minutes, then remove top pan, flip sandwiches, and continue to cook until golden brown on top and mozzarella is melted, 1 to 2 minutes more. Serve hot.
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