Toasted Frontega Chicken
This Toasted Frontega Chicken sandwich is the ultimate Panera copycat — smoky pulled chicken, creamy mozzarella, chipotle aioli, and fresh basil layered inside black pepper focaccia for the perfect golden, toasty bite. Gourmet flavor, homemade ease.
Equipment
- Mixing bowl
- whisk or small food processor
- Knife and cutting board
- panini press or cast-iron skillet
- spatula or pressing pan
Ingredients
- 1/2 cup high-quality mayonnaise
- 1–2 canned chipotle peppers in adobo, minced
- 1 tsp adobo sauce (from can)
- 1 loaf black pepper focaccia bread
- 1 lb smoked pulled chicken
- 8 oz fresh mozzarella, sliced
- 1 large vine-ripened tomato, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup fresh basil leaves
- 1 tbsp olive oil or unsalted butter (for brushing)
Instructions
- In a small bowl, whisk together the mayonnaise, minced chipotle peppers, and adobo sauce. Adjust spice to taste and set aside.
- Cut focaccia loaf into four sandwich portions and slice each horizontally. Arrange ingredients: chicken, mozzarella, tomato, onion, basil, and aioli.
- Spread aioli generously on both sides of each focaccia. Layer chicken, onion, tomato, basil, and mozzarella. Close the sandwich.
- Brush the outside with olive oil or butter. For the classic method, grill in a panini press for 4–5 minutes until golden and melted.
- Alternatively, use a heavy skillet over medium heat. Press with another pan and toast 3–4 minutes per side until cheese oozes and bread crisps.
- Let the sandwich rest 1 minute before slicing diagonally. Serve immediately while hot and melty.
Notes
For lighter versions, swap half the mayo with Greek yogurt, use part-skim mozzarella, or try whole-wheat focaccia. Prepare the aioli a day ahead for deeper flavor. Slice onions ultra-thin and let the sandwich rest one minute before cutting for perfect texture. Store leftover chipotle aioli up to 1 week.