Frontega Chicken Panini Sandwich Recipe Panera Bread Copycat Food

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FRONTEGA CHICKEN PANINI SANDWICH RECIPE {PANERA BREAD COPYCAT}



Frontega Chicken Panini Sandwich Recipe {Panera Bread Copycat} image

This Frontega Chicken Panini Sandwich is spot on to the Panera Bread's version! It's one of the tastiest menu sandwiches and I even have a recipe for homemade Focaccia Bread if you want to make it all from scratch!

Provided by Alyona's Cooking

Categories     Main Dish     sandwiches

Number Of Ingredients 7

22 oz cooked Chicken Breast ((1.5 lbs of poached, grilled or fried))
2 round focaccia loaves
2 ripe tomatoes (sliced)
1/2 purple onion (sliced)
8 slices Mozzerella cheese
1/2 cup Hellmans Spicy Chipotle Mayo
1/4 cup sour cream

Steps:

  • Whisk together the chipotle mayonnaise and sour cream and set aside. Prep all the ingredients.
  • Cut focaccia bread in half, crosswise. Spread a generous amount of the chipotle spread over each side. Top in the following order; chicken pieces, tomatoes, onion, fresh basil and cheese.
  • Grill whole on a panini press over hi heat until cheese melts. Cut each focaccia into 4 pieces and serve.

Nutrition Facts : ServingSize 1 serving, Calories 590 kcal, Carbohydrate 50 g, Protein 39 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 98 mg, Sodium 864 mg, Fiber 2 g, Sugar 3 g

FRONTEGA CHICKEN PANINI - COPYCAT PANERA RECIPE - (3.8/5)



Frontega Chicken Panini - Copycat Panera Recipe - (3.8/5) image

Provided by LORIWHIP

Number Of Ingredients 14

1/8 cup mayo
1/8 cup sour cream
1 chipotle in adobo, minced
5 fresh basil leaves, julienne
2 Focaccia Rolls
Olive Oil
1 1/2 cups cooked chicken, shredded
1 tomato
4 red onion slices
4 slices fresh mozzarella cheese
4 chicken breasts
2 cups chicken broth
3 tablespoons Liquid Smoke
3 tablespoons salt

Steps:

  • CHICKEN: Place chicken, broth, liquid smoke and salt in a slow cooker and cook on high for AT LEAST 4 hours! Once the 4 hours are up, remove chicken from broth and "pull" apart shred. In a small bowl mix together the mayo and sour cream. Stir in the chipotle pepper and basil. Set it in the fridge for 1 hour. Use your panini press to grill or heat a grill pan on medium heat, and place on the rolls, cut side down until they turn a nice gold brown. Layer the chicken, tomato, onion & mozzarella and top with the bread, and place a heavy pan on top or push down hard with a spatula until the mozzarella cheese is melty and gooey! Serve and enjoy!

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