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Frontega Chicken Panini - Copycat Panera


Enjoy this simple quick and easy copycat Frontega Chicken Panini recipe from the comfort of your own home.

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Rate this recipe 3.8/5 (277 Votes)


  • 1/8 cup mayo
  • 1/8 cup sour cream
  • 1 chipotle in adobo, minced
  • 5 fresh basil leaves, julienne
  • 2 Focaccia Rolls
  • Olive Oil
  • 1 1/2 cups cooked chicken, shredded
  • 1 tomato
  • 4 red onion slices
  • 4 slices fresh mozzarella cheese
  • 4 chicken breasts
  • 2 cups chicken broth
  • 3 tablespoons Liquid Smoke
  • 3 tablespoons salt


Servings 2
Preparation time 15mins
Cooking time 260mins


Step 1


Place chicken, broth, liquid smoke and salt in a slow cooker and cook on high for AT LEAST 4 hours!
Once the 4 hours are up, remove chicken from broth and “pull” apart shred.

In a small bowl mix together the mayo and sour cream. Stir in the chipotle pepper and basil. Set it in the fridge for 1 hour.

Use your panini press to grill or heat a grill pan on medium heat, and place on the rolls, cut side down until they turn a nice gold brown.

Layer the chicken, tomato, onion & mozzarella and top with the bread, and place a heavy pan on top or push down hard with a spatula until the mozzarella cheese is melty and gooey!

Serve and enjoy!

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