Got leftover chicken? This copycat Panera Frontega Chicken Sandwich is easy to make at home. You get smoky flavor and mild heat from the chipotle peppers, while the mayonnaise adds creaminess. The bread is super crispy, with basil adding freshness., August 2022


Credit: Will Dickey

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

1 sandwich
474 calories; protein 38g; carbohydrates 34g; dietary fiber 7g; sugars 7g; added sugar 2g; fat 20g; saturated fat 6g; mono fat 4g; poly fat 6g; cholesterol 84mg; vitamin a iu 696IU; vitamin b3 niacin 13mg; vitamin c 7mg; vitamin d iu 4IU; vitamin e iu 1IU; folate 66mg; vitamin k 27mg; sodium 533mg; calcium 254mg; chromium 1mcg; iron 3mg; magnesium 83mg; phosphorus 347mg; potassium 468mg; zinc 2mg; omega 3 fatty acid 1g; omega 6 fatty acid 4g; niacin equivalents 19mg; selenium 44mcg.