Panera Bread Frontega Chicken Sandwich Recipe

This Panera Bread Frontega Chicken Recipe is inspired by the bold, zesty flavors of the cafe’s most famous toasted panini. It is a smoky and savory recipe, which calls for smoked chicken and chipotle mayo. It’s a classic, foolproof recipe, ready in about 15 minutes.

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Panera Bread Frontega Chicken Recipe Ingredients

• 2 thick slices Black Pepper Focaccia (or sourdough bread)
• 1 cup smoked chicken breast, shredded or pulled
• 2 slices fresh mozzarella cheese (or shredded)
• 2 slices large tomato
• 1 tablespoon red onion, thinly sliced
• 1 tablespoon fresh basil leaves, torn
• 1 tablespoon butter, softened (for toasting)

For the Chipotle Mayo:

• 1/4 cup mayonnaise
• 1 tablespoon chipotle peppers in adobo sauce, finely minced
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon cumin

How To Make Panera Bread Frontega Chicken Sandwiches

1. Whisk the chipotle mayo: In a small bowl, combine the mayonnaise, minced chipotle peppers, lemon juice, and cumin. Stir until the sauce is uniform and a vibrant orange color. The cumin is the secret ingredient that adds an extra layer of earthy depth to the smoky peppers, mimicking the authentic Panera profile.
2. Prepare the smoked chicken: Take your shredded smoked chicken and toss it with 1 tablespoon of the prepared chipotle mayo. Using smoked chicken is the best way to achieve that signature “Frontega” flavor; if you only have regular roasted chicken, you can add a tiny drop of liquid smoke to the mayo to compensate.
3. Assemble the layers: Spread a thick layer of chipotle mayo on the inside of both focaccia slices. Place the slices of fresh mozzarella on the bottom piece of bread. Top the cheese with the saucy shredded chicken, followed by the tomato slices and the thinly sliced red onions.
4. Toast to a golden brown: Heat a skillet or a panini press over medium heat. Lightly butter the outside of the focaccia slices. Place the sandwich in the pan and grill for 3–4 minutes per side. You want the bread to be crispy and the mozzarella to be perfectly melted and stretchy.
5. The herbal finish: Carefully open the warm sandwich and tuck the fresh, torn basil leaves inside. Adding the basil after the grilling process is the most effective way to preserve its bright green color and peppery aroma, which would otherwise turn black from the high heat.
6. Slice and serve: Press the sandwich back together and slice it diagonally. Serve it immediately while the bread is crunchy and the cheese is still bubbling.

Recipe Tips

• How to choose the best chicken: Look for “Applewood Smoked Chicken” at your local deli counter. If that isn’t available, a rotisserie chicken works well, but the smokiness is what truly defines this specific Panera sandwich.
• Why fresh mozzarella is used: Fresh mozzarella has a higher moisture content and a milder flavor than the aged block variety, which allows the heat of the chipotle and the sweetness of the onions to shine through.
• Can I use a different bread: While black pepper focaccia is the gold standard for this recipe, a thick ciabatta roll or a rustic sourdough loaf are excellent substitutes that provide a satisfying crunch.
• How to tame the heat: If you find chipotle peppers too spicy, use only 1 teaspoon of the adobo sauce from the can and skip the actual pepper pieces when making the mayo.

What To Serve With Panera Bread Frontega Chicken Sandwiches?

This Panera Bread Frontega Chicken Recipe is a smoky, savory main dish that needs a fresh or tangy pairing! A bowl of Panera-style Creamy Tomato Soup is the quintessential choice for a classic “Pick Two” combination that balances the spice of the chipotle. For a balanced meal, a side of Greek Salad or a scoop of Creamy Potato Salad adds a lovely cool contrast that pairs perfectly with the warm panini! A glass of Iced Green Tea or a handful of Salted Kettle Chips pairs wonderfully with the bold, aromatic notes of the fresh basil and red onion.

How To Store Panera Bread Frontega Chicken Sandwiches

• Refrigerate: These paninis are best enjoyed fresh off the grill. However, you can store the individual components (shredded chicken, sauce, and sliced onions) in the refrigerator for up to 3 days.
• Avoid Soggy Bread: Do not assemble and toast the sandwich until you are ready to eat it. Storing a grilled sandwich will cause the focaccia to become soft and the tomatoes to make the bread soggy.
• Basil Note: Always use fresh basil for the best results; dried basil does not provide the same aromatic lift.

Panera Bread Frontega Chicken Nutrition Facts

• Calories: 560
• Total Fat: 34g
• Cholesterol: 85mg
• Sodium: 1,050mg
• Total Carbohydrates: 38g
• Dietary Fiber: 2g
• Protein: 32g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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