Mia Patel
The Panera Frontega Chicken Panini is a popular sandwich choice, but what exactly is in it? The sandwich is made with focaccia or ciabatta bread, stuffed with pulled chicken, mozzarella cheese, tomato, red onion, fresh basil, and chipotle mayo. The chipotle mayo is made by mixing mayonnaise with chipotle peppers and adobo sauce. The sandwich is then pressed until hot and crisp, creating a crispy-crunchy exterior with a soft and warm interior. While the sandwich is typically made with focaccia, some people substitute ciabatta or sourdough bread for a different flavor. The Frontega Chicken Panini is known for its blend of textures and flavors, combining the crispiness of the bread crust with the softness of the melted cheese and tender chicken.
| Characteristics | Values |
|---|---|
| Bread | Focaccia, Ciabatta, Sourdough |
| Meat | Chicken |
| Cheese | Mozzarella |
| Vegetables | Tomato, Red Onion, Basil |
| Sauce | Chipotle Mayo |
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What You'll Learn
The recipe
The Frontega Chicken Panini from Panera is a popular sandwich that can be easily made at home. The recipe is quite simple and includes fresh, smoky, and cheesy ingredients. Here is a detailed recipe for the Frontega Chicken Panini:
Ingredients:
- Focaccia bread or ciabatta rolls
- Chicken breasts
- Mozzarella cheese
- Tomato
- Red onion
- Basil
- Chipotle peppers in adobo sauce
- Mayonnaise
- Salt and pepper
- Olive oil (optional)
Instructions:
Start by preparing the chipotle mayo, which is the key to this sandwich's flavour. In a small bowl, mix together mayonnaise, chipotle peppers in adobo sauce, salt, and pepper. You can adjust the spiciness by adding more or less chipotle peppers. If you have a food processor, blend the ingredients until smooth.
Next, prepare the chicken. You can grill or smoke the chicken breasts, seasoning them with salt and pepper. Once cooked, shred the chicken and toss it in the chipotle mayo. You can also add a few chunks of applewood to your charcoal for a smokier flavour. Alternatively, use store-bought rotisserie chicken and add a bit of liquid smoke for a quicker option.
Now, it's time to assemble the sandwich. Slice the focaccia bread or ciabatta rolls in half. Spread a generous amount of chipotle mayo on both halves. On the bottom half, layer the pulled chicken, adding a good amount to make it piled high. Next, add slices of fresh mozzarella cheese, tomato, and red onion. You can also add fresh basil leaves for extra flavour. Sprinkle salt and pepper to taste.
Finally, close the sandwich by placing the other half of the bread on top. Brush the exterior of the sandwich with olive oil, if desired, to promote browning and crispness. Place the sandwich in a panini press or use a skillet to grill it. Grill the sandwich for about 5-8 minutes, or until the bread is toasted and the cheese is melted.
Your homemade Frontega Chicken Panini is now ready to be enjoyed! Serve it hot with a cup of soup or a side salad for a complete meal.
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Fan reviews
The Frontega Chicken Panini from Panera has received mixed reviews from customers. Some people have expressed their disappointment with the new version of the sandwich, claiming that it has lost its essence and that the chicken and bread quality has declined. Others have mentioned that the sauce is now too spicy and has a strange smell.
However, there are also positive reviews from customers who enjoy the smoky, cheesy, and crunchy taste of the panini. Some have even tried making the Frontega Chicken Panini at home, using similar ingredients, and have been pleased with the results.
"I just tried the new version and was so disappointed. They've lost the essence of this sandwich. I feel like just making my own from now on. I'll throw some chicken breasts in the instant pot with smoked paprika, chicken bullion, garlic, and water. Then I'll get my other toppings ready - focaccia bread, tomatoes, mozzarella cheese, basil, and red onion. A must is Kensington brand chipotle mayo. Assemble and grill, so much better than Panera!"
"The Frontega Chicken Panini is the only sandwich I eat from Panera, and I love it! I can't wait to try making it at home with gluten-free focaccia. It's one of my favorite paninis, and I'm glad I found a recipe to make it myself since I can't find this type of bread in my area."
"I just had the "enhanced" Frontega Chicken Panini, and I'm not a fan. The chicken was falling off the bread, and it wasn't pulled like it used to be. It was also way too spicy for my taste. It used to be my go-to order, but I won't be getting it again. It's a shame because fans fought to get it back on the menu after it was removed."
"I made the panini at home without the original ingredients and used what I had. It tasted okay, but I'm excited to try it with the recommended ingredients. I'm sure it will be delightful!"
"I made this recipe a hit! Thank you for sharing it. It's so simple, fresh, smoky, cheesy, and crunchy. I used gluten-free focaccia, and it turned out great. I'll definitely be making it again."
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Bread options
The Frontega Chicken Panini from Panera is made with focaccia bread. To make the sandwich at home, you can use either store-bought or homemade focaccia. If you're looking for a gluten-free option, there are recipes for gluten-free focaccia that you can use as a base for your sandwich.
If you don't have access to focaccia or want to try something different, ciabatta is a good substitute. Ciabatta crisps up nicely in the panini press while remaining soft, and it's the bread used in Panera's original Frontega Chicken Panini. You can also use sourdough, which toasts well and adds a flavour twist to the sandwich. If you don't have any of these options, an artisan loaf from the deli section of your grocery store will work. Almost any type of bread, except plain white bread, can be used to make this sandwich.
When preparing the bread for the Frontega Chicken Panini, slice the loaf in half lengthwise. Spread the chipotle mayo on both the top and bottom halves of the bread, then layer on the remaining ingredients. Close the sandwich and cook it in a panini press or a skillet on the stove.
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Chicken prep
The Frontega Chicken Panini at Panera is made with pulled chicken. To prepare the chicken, you can use either cooked or raw chicken breasts. If you are using raw chicken, season the breasts with salt and smoke them on a grill for about two hours at a temperature of 300-350 degrees Fahrenheit. You can also use a rotisserie chicken or cook the chicken in an instant pot with smoked paprika, chicken bullion, garlic, and water. Once the chicken is cooked, shred the meat and mix it with chipotle mayo.
To make the chipotle mayo, combine mayonnaise with chipotle peppers in adobo sauce, salt, and pepper. You can adjust the spiciness by adding more or less chipotle pepper and sauce. If you don't have a food processor, you can finely mince the chipotle peppers and stir them into the mayonnaise. This sauce can be made ahead of time and stored in the fridge for up to a week.
Once the chicken and sauce are prepared, you can assemble the panini. Spread the chipotle mayo on the bread, then layer on the chicken, sliced tomatoes, red onions, fresh basil, and mozzarella cheese. You can use focaccia, ciabatta, or sourdough bread for the panini. Finally, press the sandwich in a panini maker or cook it in a skillet until the bread is toasted and the cheese is melted.
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Chipotle mayo
To make the chipotle mayo, you'll need mayonnaise, chipotle peppers in adobo sauce, and some basic seasonings. The specific measurements can be adjusted to your taste preferences, but a common ratio is 1/4 cup of mayonnaise to 1 chipotle pepper and 1-2 teaspoons of the adobo sauce. If you want to enhance the spiciness, you can add more chipotle peppers or include some of the sauce from the can. Finely mince the chipotle peppers and then mix them with the mayonnaise and adobo sauce. You can use a food processor to blend the ingredients together for a smoother consistency, but it's not necessary. Season the mixture with salt and pepper to taste, and your chipotle mayo is ready!
The chipotle mayo can be made ahead of time and stored in an airtight container in the fridge for up to a week. This sauce is a versatile condiment that can be used in various dishes beyond the Frontega Chicken Panini. It pairs well with chicken dishes, burgers, or even as a dip for vegetables.
When assembling the Frontega Chicken Panini, the chipotle mayo is spread generously on the bread, providing a flavourful base for the other ingredients. The chipotle mayo also helps to bind the sandwich together, ensuring that the ingredients stay in place and creating a cohesive taste experience.
The combination of creamy chipotle mayo, pulled chicken, fresh vegetables, and melted cheese creates a delightful blend of textures and flavours that has made the Frontega Chicken Panini a popular choice at Panera.
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Frequently asked questions
The Frontega Chicken Panini at Panera is made with focaccia or ciabatta bread, stuffed with pulled chicken, mozzarella cheese, tomato, red onion, fresh basil, and chipotle mayo.
Panera uses fresh focaccia bread for the Frontega Chicken Panini. However, you can also use ciabatta or sourdough bread.
The Frontega Chicken Panini uses mozzarella cheese.
To make the chipotle mayo, combine mayonnaise, chipotle peppers, adobo sauce, salt, and pepper in a food processor or blender.
Spread chipotle mayo on both halves of the bread. On the bottom half, add pulled chicken, followed by mozzarella cheese, tomato, and red onion. Top with the other half of the bread and grill until the cheese is melted and the bread is toasted.
