Can I use a different bread instead of focaccia for this Toasted Frontega Chicken Panini?

Absolutely. Ciabatta, sourdough, and crusty Italian bread all work well. Just make sure the bread is sturdy enough to hold up to pressing without falling apart. Soft sandwich bread is not recommended.

What if I do not have chipotle peppers in adobo sauce?

Use the homemade substitute listed in the ingredients - tomato paste, smoked paprika, cayenne, apple cider vinegar, garlic powder, and salt. It closely replicates the smoky, tangy, spicy flavor of chipotle adobo and works great in a pinch.

Can I make the Frontega Chicken Panini ahead of time?

You can assemble the sandwiches up to 2 days ahead and store them unpressed in the fridge. Press them fresh when you are ready to eat for the best texture and melt. Pre-pressed paninis stored overnight lose their crispiness and do not reheat quite as well.

Incredible Toasted Frontega Chicken Panini - A Better-Than-Panera Copycat You Can Make at Home

Name: Toasted Frontega Chicken Panini - Panera Copycat
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 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; 1 loaf focaccia bread, cut into quarters and each quarter sliced in half horizontally; 2 cooked chicken breasts, sliced (rotisserie, pan-seared, poached, or leftover); 8 oz fresh mozzarella cheese, sliced; 1 tomato, sliced; 1/2 red onion, thinly sliced; 10 fresh basil leaves, chopped

Toasted Frontega Chicken Panini – Panera Copycat

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A homemade copycat of Panera’s Frontega Chicken Panini with sliced chicken breast, fresh mozzarella, tomato, red onion, and basil on warm focaccia, pressed with bold smoky chipotle mayo until golden and melted. Ready in just 15 minutes.

Author: Emily Rose Carter
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 4 sandwiches 1x
Category: Lunch
Method: Press, Skillet
Cuisine: American

Ingredients

Scale

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
1 loaf focaccia bread, cut into quarters and each quarter sliced in half horizontally
2 cooked chicken breasts, sliced (rotisserie, pan-seared, poached, or leftover)
8 oz fresh mozzarella cheese, sliced
1 tomato, sliced
1/2 red onion, thinly sliced
10 fresh basil leaves, chopped

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Instructions

Add mayonnaise, chipotle peppers, and 1-2 teaspoons of adobo sauce to a food processor. Pulse until completely smooth. Taste and adjust heat level as desired.
Slice cooked chicken breast into thin, even pieces. Slice fresh mozzarella and tomato into rounds. Thinly slice red onion and chop fresh basil.
Spread a generous amount of chipotle mayo on both the top and bottom cut sides of each focaccia quarter. 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.
Lightly grease a panini press with olive oil or nonstick spray. Set to medium-high heat. Press each sandwich for 4-5 minutes until the mozzarella is fully melted, the bread is golden and crispy, and the sandwich is pressed flat. Work in batches if needed.
Slice in half diagonally and serve immediately while the cheese is hot and melted.

Notes

No panini press: Cook in a greased skillet over medium heat, pressing down firmly with a heavy lid or spatula, for 2-3 minutes per side (4-6 minutes total) until golden and cheese is melted.
Use fresh mozzarella specifically for the best melt and flavor. Shredded low-moisture mozzarella does not perform the same way.
Any cooked chicken works – rotisserie, poached, shredded, or canned. This is an excellent way to use up leftovers.
Lighter version: Substitute plain Greek yogurt for mayonnaise in the chipotle mayo for significantly less fat and calories.
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.

Nutrition

Serving Size: 1 sandwich
Calories: 702 kcal
Sugar: 4 g
Sodium: 1276 mg
Fat: 40 g
Saturated Fat: 11 g
Unsaturated Fat: 22 g
Trans Fat: 1 g
Carbohydrates: 53 g
Fiber: 3 g
Protein: 33 g
Cholesterol: 93 mg

Find it online: https://www.benefitiany.com/toasted-frontega-chicken-panini/