One of my favorite places to grab lunch is Panera Bread. They have amazing salads and sandwiches. For a while now I’ve been meaning to remake my favorite sandwich there – Frontega Chicken. It’s a scrumptious panini perfect pretty much anytime of the year.
With the leftovers from my One Pot Roast Chicken I finally had the opportunity to make this sandwich. And I’m happy to say it tasted almost exactly like Panera makes. So good and so filling.
I was going to make my own chipotle mayonnaise but then found that Kraft Mayo makes their own version so yay for saving myself a step. The only thing I didn’t use like Panera’s was red onions and focaccia bread. I usually take the onions out of the sandwich so I just left them out. And I couldn’t find focaccia bread at my store so I used my favorite sourdough in its place.
This also gave me the chance to use my small George Foreman grill to panini-ize the sandwich. I’m going to try and use this little grill more often because it’s so quick and easy to make delicious food.
Frontega Chicken a la Panera Bread
Ingredients:
1/2 c leftover roast chicken or cooked chicken
4 slices Sourdough bread
Fresh basil
Kraft Chipotle mayonnaise
1 Tomato, sliced
Mozzarella cheese, slices
Butter, softened
Instructions:
Preheat your grill.
Spread butter on one side of each slice of bread. Flip bread over. On unbuttered side of bread, add chipotle mayonnaise. You can add it to all four pieces or just two depending on your preference.
Add mozzarella cheese to cover each slice of bread. Place shredded chicken on top of two slices of bread. On the other two pieces, place torn pieces of basil and top with slices of tomato. Add the bread together to form two sandwiches.
Slather butter on the grill. Add one sandwich at a time and close the lid. Press down tightly on the lid. Let cook for a few minutes until toasted and the cheese melts.
Enjoy!
