Panera Frontega Chicken Panini Pressure Cooker Style
This copycat Panera Frontega Chicken Panini delivers melty mozzarella, spicy mayo, and juicy chicken with minimal effort thanks to the pressure cooker and grill combo.
Equipment
- 1 Panini press
Ingredients
Main ingredients
- 4 ciabatta buns
- 12 oz chicken 2 sliced chicken breasts or ½ shredded rotisserie
- 8 slices mozzarella cheese
- 2 Roma tomatoes sliced
- 0.25 cup fresh basil leaves
- 0.5 cup mayonnaise
- 8 oz chili in adobo diced
- 0.5 red onion sliced
Instructions
Instructions
- Mix the mayonnaise and diced chili in adobo in a small bowl to make the spicy mayo.
- Slice open the ciabatta buns and spread spicy mayo generously on each half.
- Layer mozzarella on the bottom half, then add chicken, tomatoes, red onion, and basil.
- Place the top bun over the ingredients and press gently to compact.
- Preheat the pressure cooker panini grill or use a stovetop grill pan.
- Grill each sandwich for about 4 to 5 minutes until bread is crispy and cheese has melted.
- Remove the panini, slice if desired, and serve hot.
Notes
To make ahead, prep your spicy mayo and sliced veggies in advance. Store leftovers for up to 4 days in the fridge or freeze for later grilling.