Cooking with Kat
Copycat Panera Chicken Frontega Panini
Hubby Deliciousness Meter: 9/10
Every time I go to Panera I get the Frontega chicken panini. I decided to make them at home and these are a close second to Panera's! It takes a lot of love (and marinade)
but it is totally worth every bite. A panini maker or grill is required!
* Foccacia rolls or Ciabata Rolls
* Chicken breasts (1/4 per person, antibiotic free)
* Adobo Seasoning
* Sliced tomatoes
* Sliced red onions
* Mozzerella slices
* Mayo
* Sour cream
* Tomato Sauce (1 8oz can per 4 people)
* Rosemary, basil, and thyme
* A panini maker or grill.
Total Prep Time: 20 mins+ 4-24 hours marinade.
Total Cooking Time: 1 hour.
INGREDIENTS
-
To make the marinade first, mix together:
Sour Cream
Mayo
Tomato sauce
Adobo seasoning -
Poke holes in the chicken, add to a ziplock and pour the marinade over it.
Marinade for 4-24 hours (overnight is best) -
Slice the red onion and tomatoes if you haven't already.
-
After the marinading time is up, heat the grill/panini maker.
-
Add rosemary and basil to each side of the chicken, then grill.
-
While the chicken is grilling, add oil to pan and grill the onions & tomato with thyme
-
Slice the chicken into sandwich sized pieces.
-
After all the chicken and veggies are done grilling, add mozzerella to each slice of bread, add the veggies, then chicken. Wipe down the panini maker/grill if needed.
-
Grill the sandwich in the panini maker/grill on each side until the cheese is melty.
-
Repeat steps 7-9 for each sandwich! And voila :)
DIRECTIONS
Press "Ctrl" and "P" at the same time to print!
