Copycat Panera Frontega Sandwich

Ingredients

• 2 tablespoons mayonnaise
• 2 tablespoons plain whole-milk strained (Greek-style) yogurt
• 2 tablespoons chopped chipotle peppers in adobo sauce
• 8 slices multigrain bread
• 4 ounces fresh mozzarella cheese, cut into 4 slices
• 2 cups shredded cooked chicken breast
• 8 thin slices tomato
• ¼ cup thinly sliced red onion, separated into rings
• ¼ cup lightly packed torn fresh basil
• Cooking spray

Directions

1. Combine mayonnaise, yogurt and chipotles in a small bowl.
2. Place 4 bread slices on a work surface; top each with 1 mozzarella slice. Then top each with 1/2 cup chicken, 2 tomato slices and 3 red onion rings; sprinkle with basil. Spread 1 1/2 tablespoons chipotle-mayo mixture on each of the remaining 4 bread slices and place, mayo-sides down, onto the sandwiches. Press down firmly.
3. Lightly coat both sides of the sandwiches with cooking spray. Heat a griddle, grill pan or skillet over medium heat. Working in batches if necessary, place the sandwiches on the griddle (or pan). Place a heavy saucepan or skillet on top of the sandwiches. Cook until the bottoms are toasted, about 2 minutes. Flip and top again with the heavy pan. Cook until the other side is toasted, about 2 more minutes.