A copy-cat of my favorite Panera Sandwich, The Chicken Frontega Panini. Full of smoked, pulled chicken, tossed in a spicy chipotle mayo, and piled high with caprese toppings.
4 large chicken breasts
1 cup mayo
3-4 T chipotle in adobo sauce
3 ripe tomatoes, sliced
1/3 red onion, thinly sliced
8 slices fresh mozzarella
1 loaf of round focaccia or sourdough
s & p to taste
- Stack charcoal chimney with charcoal, and 2-3 larger pieces of applewood. Light the chimney over the burner on the Texas Trio. Let coals heat for about 25 minutes, until they’re a pale grey color and fully heated through. Transfer to side box, and add 2 more pieces of wood, closing the lid, allowing the smoke to build in the grill chamber.
2. Season chicken breasts with salt, and place on grates, allowing to smoke for about two hours, keeping temperature around 300-350. When chicken is done, it will be a golden-brown color, and the temperature will read 165.
3. While chicken is smoking, mix sauce ingredients, the mayo and chipotle in adobo sauce. Slice tomatoes, onions, and cut bread into quarters. Pull chicken from the smoke and let cool. Once cool enough to touch, shred meat and mix with half the sauce.
4. Now we assemble the sandwiches. Spread each half with the remaining sauce and add a pile of shredded chicken to the bottom half, and a slice of fresh mozz. Add another slice of mozzarella to the top and a few slices of tomato and onion. Grill over propane at medium-low heat with the lid closed, about 8 minutes, just long enough for the cheese to melt.
5. Serve sandwiches with a cup of your favorite soup, a side salad, or eat as is! Perfect amount of spice to carry you to summer. Enjoy!
Keywords: remake, panini, smoked chicken, pulled chicken, chipotle mayo