Toasted Frontega Chicken Panini – Panera Copycat

This Toasted Frontega Chicken Panini is the bold, smoky sandwich I never stopped craving after my last Panera visit. Made at home in just 15 minutes, it stacks sliced chicken, fresh mozzarella, tomato, red onion, and basil on warm focaccia with a homemade chipotle mayo that honestly beats the original. If you love a pressed sandwich that delivers real restaurant-quality flavor without leaving the house, this one is it.

The first time I recreated this at home, I was shocked at how close it came to the real thing. The secret is spreading that smoky chipotle mayo on both halves of the focaccia – every single bite gets coated in that bold, tangy flavor. This Panera Frontega Chicken Panini copycat is practical enough for a weeknight lunch, impressive enough for guests, and flexible enough to use up any leftover cooked chicken sitting in your fridge. The fresh basil and mozzarella give it a gorgeous Caprese-inspired quality that makes it feel anything but ordinary.

Everything You Need for This Panini

I always recommend using fresh mozzarella here – not shredded, not low-moisture. Fresh mozzarella melts into silky, creamy pockets that make this sandwich truly special. Pro tip: grab a rotisserie chicken from the store to save even more time on busy days.

For the Chipotle Mayo:

• 1/2 cup mayonnaise (or plain Greek yogurt for a lighter version)
• 3 chipotle peppers in adobo sauce (from 1 can), plus 1-2 teaspoons adobo sauce from the same can
• No chipotle peppers? Substitute with 1 tablespoon tomato paste, 1 tablespoon apple cider vinegar, 1/2 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, a pinch of garlic powder, and a pinch of salt

For the Sandwiches (makes 4):

• 1 loaf focaccia bread, cut into quarters and each quarter sliced in half horizontally
• 2 cooked chicken breasts, sliced (rotisserie, pan-seared, poached, shredded, or any leftover cooked chicken)
• 8 oz fresh mozzarella cheese, sliced – I prefer BelGioioso for consistent melt and fresh flavor
• 1 tomato, sliced
• 1/2 red onion, thinly sliced
• 10 fresh basil leaves, chopped

Equipment:

• Panini press or large heavy skillet
• Food processor or blender
• Knife and cutting board

How to Make the Toasted Frontega Chicken Panini

I recommend making the chipotle mayo first so the flavors settle while you prep the rest of the ingredients. It comes together in under two minutes and makes a dramatic difference in the final sandwich.

Step 1: Make the Chipotle Mayo Add the mayonnaise, chipotle peppers, and 1-2 teaspoons of adobo sauce to the bowl of a food processor. Pulse until completely smooth and creamy. Taste and adjust – add more adobo sauce for extra smokiness and heat, or more mayonnaise to mellow the spice. The mayo should be a warm orange-red color with a bold, smoky aroma.

Step 2: Prep Your Ingredients Slice the cooked chicken breast into thin, even pieces. Slice the fresh mozzarella and tomato into rounds. Thinly slice the red onion and chop the fresh basil. Having everything ready before assembly keeps the process fast and smooth.

Step 3: Assemble the Sandwiches Spread a generous amount of chipotle mayo on both the top and bottom cut sides of each focaccia quarter. Do not skip the top half – this ensures bold flavor in every single bite. Layer the bottom half with sliced chicken, fresh mozzarella, sliced tomato, red onion, and chopped basil. Cap with the top focaccia half, chipotle mayo-side facing down.

Step 4: Press the Panini Lightly grease your panini press with olive oil, butter, or nonstick spray. Set to medium-high heat. Press each assembled Frontega Chicken Panini for 4-5 minutes until the mozzarella is fully melted, the focaccia is golden and crispy, and the sandwich is pressed flat and sealed. Work in batches if needed. You are looking for a deep golden crust with visible grill marks and melted cheese peeking from the edges.

Step 5: Serve Immediately Slice in half diagonally and serve right away while the cheese is hot and perfectly melted. Cutting diagonally shows off all those gorgeous colorful layers inside.

Best Ways to Serve Your Frontega Chicken Panini

This panini pairs beautifully with light, fresh sides that balance the richness of the chipotle mayo and melted mozzarella. Here are the best sides for a Toasted Frontega Chicken Panini:

Simple Green Salad: A lightly dressed arugula or mixed greens salad cuts through the richness of the chipotle mayo with bright, peppery freshness.

Tomato Soup: Classic and deeply satisfying. Dipping a corner of this crispy pressed chicken panini into a warm bowl of tomato soup is one of the best lunch combos around.

Kettle Chips or Sweet Potato Chips: The salty crunch alongside the warm, melty sandwich is a casual, crowd-pleasing pairing that works for any age.

Cold Sparkling Lemonade or Iced Tea: A cold, lightly sweet drink balances the smoky heat from the chipotle mayo and refreshes the palate between bites.

More Chicken Recipes Worth Adding to Your Weekly Rotation

If this Toasted Frontega Chicken Panini hit the spot, there are plenty of other bold chicken recipes to keep things exciting at lunch and dinner. The Napa Almond Chicken Salad Panera Copycat is another restaurant-quality favorite made at home, while the Crispy Malibu Chicken brings that same satisfying crunch and melty cheese combination in a totally different direction.

For days when a full sandwich feels like a lot, the lighter Chicken Caesar Salad makes a perfect pairing alongside half a panini, and the Garlic Butter Chicken Bites are a quick and flavorful option when leftover cooked chicken needs a whole new purpose. Any of these dishes pair naturally with the smoky chipotle flavors that make this panini so craveable.

Storing and Reheating Your Panini the Right Way

Store assembled but unpressed sandwiches in an airtight container in the refrigerator for up to 2 days. Keep the chipotle mayo in a separate sealed jar in the fridge for up to 1 week – it is fantastic on wraps, burgers, and grain bowls.

To reheat a pressed panini, place it in a 350 degree F oven for 5-8 minutes or warm it in a skillet over medium heat until the bread crisps back up and the cheese re-melts. Avoid the microwave – it makes the focaccia soft and soggy and ruins the texture completely.

Pro tip: Make a double batch of chipotle mayo on the weekend and use it all week long. It elevates even the simplest sandwiches and takes zero extra effort once it is already made.

Frequently Asked Questions

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