Panera Toasted Frontega Chicken (Copycat Recipe)

This copycat Panera Toasted Frontega Chicken layers smoky pulled chicken, fresh mozzarella, ripe tomato, red onion and fresh basil with a creamy chipotle aioli on black pepper focaccia, then toasts it in the oven until the cheese melts and the bread turns crisp, just like the café does. With rotisserie chicken, it’s on the table in about 20 minutes.

The Frontega is all about balance: smoky chicken, cool tomato, sharp onion, peppery basil and a little chipotle heat holding it together. Once you’ve stirred up the chipotle aioli, the rest is just layering and a quick trip through a hot oven.

Why You’ll Love This Toasted Frontega Chicken

• Easy to customize: Add bacon or avocado, just like ordering at Panera.
• Tastes like Panera: The same build as the menu sandwich: smoked chicken, fresh mozzarella, tomato, red onion, basil and chipotle aioli on black pepper focaccia.
• About 20 minutes: Rotisserie chicken does the heavy lifting.
• Toasted the Panera way: A hot oven melts the mozzarella and crisps the focaccia, no special equipment needed.
• Two-ingredient chipotle aioli: Mayo and chipotle in adobo, stirred together.

What’s on Panera’s Toasted Frontega Chicken?

Panera’s Toasted Frontega Chicken is smoked, pulled chicken, fresh mozzarella, vine-ripened tomatoes, red onions, fresh basil, chipotle aioli, salt and pepper on black pepper focaccia. Bacon and avocado are popular add-ons. This copycat follows that build exactly, with an easy way to get the smoky flavor at home.

Frontega Chicken Panini vs. Toasted Frontega Chicken

If you remember ordering a “Frontega Chicken Panini,” you’re thinking of the same sandwich. Panera originally pressed it on a panini grill and later switched to toasting it, which is where the “Toasted Frontega Chicken” name comes from. This recipe toasts it the current way, with a panini-press option if you miss the old version.

Ingredients You’ll Need

Full amounts are in the printable recipe card below.

• Black pepper focaccia: The signature bread. Plain focaccia with a few cracks of black pepper on top is the closest swap.
• Smoked pulled chicken: Shredded rotisserie chicken tossed with smoked paprika is the easy route. Smoked deli chicken also works.
• Fresh mozzarella: Sliced from a ball. It melts creamier than low-moisture mozzarella.
• Tomato, red onion and fresh basil: Slice the tomato and onion thin so the sandwich is easy to bite.
• Chipotle aioli: Mayonnaise plus a chipotle pepper in adobo, or chipotle hot sauce.
• Salt and black pepper: For the tomato, just like Panera.

How To Make Copycat Panera Toasted Frontega Chicken

Step 1: Heat the oven. Preheat the oven to 400°F and line a baking sheet with parchment.

Step 2: Make the chipotle aioli. Stir the mayonnaise, minced chipotle and adobo sauce together until smooth.

Step 3: Season the chicken. Toss the shredded chicken with the smoked paprika, salt and pepper.

Step 4: Prep the focaccia. Cut the focaccia into 4 squares, then split each one in half horizontally. Spread chipotle aioli on both cut sides.

Step 5: Build. On each bottom piece, layer mozzarella, chicken, tomato, red onion and basil. Season the tomato with a pinch of salt and pepper, then add the top piece.

Step 6: Toast. Bake for 8 to 10 minutes, until the mozzarella melts and the focaccia is crisp at the edges. Slice in half and serve warm.

Panini-press option: Cook the assembled sandwiches in a preheated panini press for 4 to 5 minutes, or in a skillet over medium heat for 3 to 4 minutes per side, pressing with a spatula.

Tips for the Best Copycat Frontega

• Warm cold chicken first. If it’s straight from the fridge, warm it briefly so the center is hot by the time the cheese melts.
• Pat the tomato dry. Extra juice softens the focaccia.
• Slice the onion paper-thin. It should add bite, not crunch.
• Go easy on the aioli. A thin layer on each side is enough; too much slides out when the sandwich warms.

Variations

• Add bacon and avocado: The two most popular Panera add-ons. Tuck them in with the tomato.
• Another Panera chipotle favorite: If you love the smoky aioli, try my copycat Panera Chipotle Chicken Avocado Melt next.

What To Serve With It

Do it Panera-style with a cup of soup. My Instant Pot copycat Panera creamy tomato soup is the classic pairing. For crunch on the side, make a batch of homemade potato chips.

Storing and Reheating

This sandwich is best fresh. Wrap leftovers tightly and refrigerate for up to 2 days. Reheat in a 350°F oven for 8 to 10 minutes, or in a covered skillet over medium-low heat for 3 to 4 minutes per side. For meal prep, keep the chicken, aioli and sliced vegetables in separate containers for up to 3 days and build sandwiches as you need them.

Copycat Frontega Chicken FAQs

What cheese is on Panera’s Frontega Chicken? Fresh mozzarella.

What is the Frontega sauce? It’s a chipotle aioli, a creamy mayo-based sauce with smoky chipotle heat.

Can I use regular chicken instead of smoked? Yes. Toss cooked shredded chicken with smoked paprika to get close to Panera’s smoky flavor.

What bread is the Frontega on? Black pepper focaccia. Ciabatta or plain focaccia are the best substitutes.

Is it the same as the Frontega Chicken Panini? Yes. It’s the same sandwich under its newer “toasted” name.