But these healthy and tasty copycat recipes are worth making instead of buying lunch from the chain.
The dressing would also work well as a dip or spread, or over potato or pasta salad.
The ginger, garlic and onion combine with aromatic spices to offer flavor in every bite.
Photo: Will Dickey
Butternut squash (or sweet potato) and spinach add sweetness and color to this warming soup.
Serve with toasted garlic naan.
Caprese Sandwich
This caprese sandwich is fresh from the basil and hearty from thick, crusty ciabatta.
Will Dickey
The sun-dried tomatoes deepen the flavor.
Serve with a salad or a grilled cheese for dunking.
Any extra dressing is delicious served over grilled chicken or flaky white fish, such as cod or flounder.
Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Claire Spollen
Copycat Panera Frontega Chicken Sandwich
Got leftover chicken?
This copycat Panera Frontega Chicken Sandwich is easy to make at home.
You get smoky flavor and mild heat from the chipotle peppers, while the mayonnaise adds creaminess.
Photographer / Jennifer Causey, Food Stylist / Karen Rankin, Prop Stylist / Christine Keely
The bread is super crispy, with basil adding freshness.
If you have a sensitive palate, it’s possible for you to cut back on the spices.
Be sure to use seasonal squash for the best squash flavor.
Photographer: Jen Causey; Food Stylist: Ali Ramee; Prop Stylist: Claire Spollen
Serve the duo for a comforting and easy weeknight dinner for the family.
The soup keeps well in the fridge, so save leftovers for lunch or dinner later in the week.
Enjoy with crusty bread to sop up the leftovers.
White wine and vermouth bring slight acidity, while thyme gives an earthy flavor.
The thick, cheesy slices of whole-wheat bread soak up the delicious broth.
Mix it up with different flavors of hummus and different types of vegetables depending on your mood.
Skillet Broccoli-Cheddar Mac & Cheese
Broccolijust like pastamakes a tasty pairing with sharp Cheddar.
Here, we’ve combined all three ingredients in a homey casserole that’s baked in a cast-iron skillet.
Fred Hardy
Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen Spollen
Blaine Moats
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf
Ali Redmond
