Description
A deliciously smoky, cheesy panini inspired by Panera’s Frontega Chicken sandwich, featuring grilled chicken, chipotle mayo, fresh tomato, basil, and smoked mozzarella on focaccia bread.
Ingredients
- 1 focaccia bread, sliced in half horizontally
- 1 cup cooked chicken breast, thinly sliced
- 4 slices smoked mozzarella cheese
- 1 tomato, thinly sliced
- 1/4 cup fresh basil leaves
- 1/4 cup chipotle mayonnaise (mayonnaise mixed with chipotle peppers in adobo sauce)
- 1/4 red onion, thinly sliced (optional)
- 1 tbsp olive oil or melted butter for brushing
Instructions
- Preheat a panini press or grill pan over medium heat.
- Slice the focaccia in half and spread chipotle mayo on the inside of both halves.
- Layer smoked mozzarella, sliced chicken, tomato, basil leaves, and red onion (if using) on the bottom half.
- Top with the other half of focaccia and lightly brush the outside with olive oil or melted butter.
- Grill in the panini press for 3–5 minutes, or until the bread is golden and the cheese is melted.
- Slice in half and serve warm.
Notes
- Use rotisserie or leftover chicken for a quicker option.
- Provolone or gouda can replace smoked mozzarella.
- Try ciabatta or sourdough bread for variation.
- Add jalapeños for an extra spicy kick.
- Reheat leftovers in a skillet or toaster oven to maintain crispiness.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 4g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg
