Homemade Frontega Chicken® Sandwich
Skip the drive-thru and make this Homemade Frontega Chicken® Sandwich at home! Inspired by the popular Panera sandwich, this version features juicy rotisserie chicken, fresh mozzarella, tomatoes, fresh basil, red onion, and chipotle aioli layered on homemade No-Knead Focaccia buns.
Servings: 1 sandwich
Calories: 611kcal
Equipment
- Panini press
- Parchment paper
Ingredients
- 1 Focaccia bun, sliced in half horizontally (about 3.5 oucnes)
- 2 teaspoons Chipotle aioli, divided (See Tip 1)
- 3 small 4 basil leaves, torn (about 0.05 grams total)
- 2 ounces rotisserie chicken (See Tip 2)
- 1.5 ounces fresh mozzarella slices, blotted dry (See Tip 3)
- 4 to 5 very thin slices of red onion (about 3 grams)
- 3 thin slices of a small tomato (about 0.8 ounces) (See Tip 4)
Instructions
- Preheat panini press to 350°F.
- Spread 1 teaspoon of Chipotle aioli on the cut side of the bottom and tip of the focaccia bun. Sprinkle the basil on the bottom bun.
- Layer the ingredients as follows: Chicken, mozzarella, sliced onion, sliced tomato.
- Cover with parchment paper and heat in the preheated 350°F panini press for 4 minutes or until heated through.
- Remove from the panini press; slice in half and serve immediately.
- Yield: 1 Copycat Frontega Chicken® Sandwich
Video
Notes
- I used store-bought Chipotle aioli.
- I tried this with all white, all dark, and a combination of white and dark meat. All three worked well.
- Fresh mozzarella is quite wet. I blotted the slices dry several times with paper towels to remove as much moisture as possible.
- I used 2-inch Campari tomatoes in this recipe, and blotted them several times with paper towels to remove as much moisture as possible.
Nutrition
Calories: 611kcal | Carbohydrates: 79g | Protein: 38g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 87mg | Sodium: 783mg | Potassium: 1773mg | Fiber: 13g | Sugar: 32g | Vitamin A: 3444IU | Vitamin C: 84mg | Calcium: 425mg | Iron: 4mg
