Lunch
Copycat Panera Frontega Chicken Sandwich
Crispy toasted multigrain bread holds layers of smoky chipotle mayo, creamy melted mozzarella, juicy tomato, crisp red onion, tender shredded chicken, and fragrant basil that burst with every bite.
- Total
- 20 min
- Prep
- 15 min
- Cook
- 5 min
- Serves
- 4
Nutrition per Serving
- Calories
- 474
- Protein
- 38g
- Carbs
- 34g
- Fat
- 20g
- Fiber
- 7g
- Sugar
- 7g
- Sodium
- 533mg
Ingredients
- 2 tbsp mayonnaise
- 2 tbsp plain whole-milk strained (Greek-style) yogurt
- 2 tbsp chopped chipotle peppers in adobo sauce
- 8 slices multigrain bread
- 4 oz fresh mozzarella cheese, cut into 4 slices
- 2 cup shredded cooked chicken breast
- 8 thin slices tomato
- 1/4 cup thinly sliced red onion, separated into rings
- 1/4 cup lightly packed torn fresh basil
- Cooking spray
Instructions
- Combine mayonnaise, yogurt and chipotles in a small bowl.
- Place 4 bread slices on a work surface; top each with 1 mozzarella slice. Then top each with 1/2 cup chicken, 2 tomato slices and 3 red onion rings; sprinkle with basil. Spread 1 1/2 tablespoons chipotle-mayo mixture on each of the remaining 4 bread slices and place, mayo-sides down, onto the sandwiches. Press down firmly.
- Lightly coat both sides of the sandwiches with cooking spray. Heat a griddle, grill pan or skillet over medium heat. Working in batches if necessary, place the sandwiches on the griddle (or pan). Place a heavy saucepan or skillet on top of the sandwiches. Cook until the bottoms are toasted, about 2 minutes. Flip and top again with the heavy pan. Cook until the other side is toasted, about 2 more minutes. Recipe developed by Jasmine Smith