Name: Copycat Panera Frontega Chicken Panini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: Focaccia bread (or ciabatta, sliced horizontally); 1½ cups cooked grilled chicken or rotisserie chicken, sliced or shredded; 4 slices mozzarella cheese (or 1 cup shredded); 1 ripe tomato, thinly sliced; ¼ red onion, thinly sliced; Handful of fresh basil leaves; ¼ cup mayonnaise; 1–2 tsp chipotle peppers in adobo (minced or pureed); Olive oil or melted butter (for brushing)

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Copycat Panera Frontega Chicken Panini is my homemade answer to one of my favorite café sandwiches. It’s smoky, juicy, and packed with flavor — made with grilled chicken, melted mozzarella, tomatoes, red onions, fresh basil, and a bold chipotle mayo, all tucked inside soft focaccia and pressed until warm and crispy. I love how easy it is to recreate this at home without losing any of the flavor I crave from the original.

Why You’ll Love This Recipe

I love this recipe because it brings big, bold flavor with minimal effort. The smoky chipotle mayo adds the perfect amount of heat, and the combination of juicy chicken and melty cheese hits all the right comfort notes. The basil adds a fresh pop that brightens every bite. It’s perfect for a fast lunch, casual dinner, or when I want to serve something that looks impressive without spending hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

focaccia bread (or ciabatta)
cooked grilled chicken breast or rotisserie chicken, sliced or shredded
mozzarella cheese, sliced or shredded
tomato, thinly sliced
red onion, thinly sliced
fresh basil leaves
mayonnaise
chipotle peppers in adobo sauce (minced or pureed)
olive oil or butter (for brushing the bread before grilling)

Directions

I start by making the chipotle mayo: I stir together mayonnaise and minced chipotle peppers until smooth and creamy.
I slice the focaccia horizontally and spread the chipotle mayo on both the top and bottom pieces.
On the bottom half, I layer grilled chicken, mozzarella, tomato slices, red onion, and fresh basil.
I close the sandwich with the top half of the focaccia and gently press it together.
I brush the outside of the bread with olive oil or melted butter.
I grill the sandwich in a panini press or in a skillet with a heavy pan on top for pressure, about 3–4 minutes per side until the bread is crispy and the cheese is melted.
I remove from the heat, let it rest for a minute, then slice and serve warm.

Servings and Timing

This recipe makes 2 full paninis. It takes me about 10 minutes to prep and 10 minutes to cook — done in about 20 minutes total.

Variations

Sometimes I use turkey or roasted veggies instead of chicken for a different twist. If I’m out of focaccia, I use ciabatta, sourdough, or even a baguette. For extra flavor, I sometimes add roasted red peppers or swap mozzarella with provolone or smoked gouda. I’ve even made a lighter version using Greek yogurt in the chipotle mayo.

Storage/Reheating

These paninis are best fresh off the grill, but I store leftovers wrapped in foil in the fridge for up to a day. I reheat them in a skillet or toaster oven so the bread gets crispy again. I don’t recommend microwaving them — it makes the bread soggy and the textures aren’t the same.

FAQs

What bread works best for this panini?

Focaccia is traditional, but I’ve used ciabatta, sourdough, or any thick bread that holds up to grilling.

Can I use store-bought rotisserie chicken?

Yes, I do that all the time. It’s convenient, flavorful, and saves time.

Is there a substitute for chipotle peppers?

If I don’t have chipotle in adobo, I mix a little smoked paprika and hot sauce into the mayo for a similar smoky kick.

Can I make this sandwich vegetarian?

Absolutely — I replace the chicken with grilled vegetables like zucchini, portobello mushrooms, or roasted eggplant.

Can I make it ahead for lunch?

I prep all the ingredients ahead of time but assemble and grill just before serving to keep the bread from getting soggy.

Conclusion

Copycat Panera Frontega Chicken Panini is a smoky, melty, flavor-packed sandwich that’s just as satisfying as the original — and even better because I get to control every ingredient. I love how easy it is to throw together, how versatile it is to customize, and how it always hits the spot when I’m craving a warm, cheesy, café-style sandwich without ever leaving home.