Panera-Style Frontega Chicken Sandwich

This recipe emphasizes whole-food integrity by using a pan-seared method instead of deep-frying and substituting industrial oils with avocado oil.

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Ingredients

  • 2 large organic chicken breasts
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 3 tbsp avocado oil mayonnaise (seed-oil free)
  • 1 tsp chipotle pepper in adobo, finely minced (or 1/2 tsp chipotle powder)
  • 4 slices fresh mozzarella
  • 1 heirloom tomato, sliced
  • 1/4 small red onion, very thinly sliced
  • 8-10 fresh basil leaves
  • 2 whole grain buns (or focaccia-style rolls)

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What you'll need

Instructions

  1. Butterfly or pound the chicken breasts to an even 1/2-inch thickness and pat dry.
  2. Rub the chicken with 1 tablespoon avocado oil and the paprika, garlic powder, salt, and pepper.
  3. Heat the remaining avocado oil in a heavy-bottomed skillet over medium-high heat and sear the chicken 4–5 minutes per side, until the internal temperature reaches 165°F. Rest 5 minutes, then slice.
  4. Stir together the avocado oil mayo and minced chipotle to make the signature chipotle sauce.
  5. Spread chipotle sauce on both halves of each bun, then layer on the sliced chicken, mozzarella, tomato, red onion, and basil leaves.
  6. Return the assembled sandwiches to the skillet over medium heat and press with a heavy pan or spatula, 2–3 minutes per side, until toasted and the mozzarella melts — Frontega-style.
  7. Serve immediately.

FAQ

Why use avocado oil instead of other oils?

Avocado oil is heart-healthy, has a high smoke point, and avoids harmful seed oils like soy or canola.

Can I skip the honey?

Honey adds natural sweetness and moisture; substitute with maple syrup or skip if desired.

What if I can't find seed-oil free mayo?

Use plain Greek yogurt mixed with lemon juice for a creamy, clean alternative.

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