Panera Bread (called St. Louis Bread Company in the St. Louis metropolitan area) is a chain of bakery–cafĂ© quick casual restaurants in the United States and Canada that sells breads, sandwiches, soups, salads, and other bakery items. This site will provide copycat recipes and recipes using products sold at the Panera Bread restaurants. Panera Bread Co. has 1,736 bakery cafes in 45 states and Canada under the Panera Bread, Saint Louis Bread Co. and Paradise Bakery & Cafe brands.

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Mustard Glazed Salmon Salad


MUSTARD GLAZED SALMON SALAD
Panera Bread Recipe

Makes 6 Servings

Croutons and Salmon:
1/2  small loaf of Panera Sourdough bread
4 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon ground black pepper
1 pound salmon fillets
2 tablespoons honey mustard
1 tablespoon minced fresh dill

Salad Dressing:
2 tablespoons cider vinegar
2 tablespoons light sour cream
2 tablespoons reduced fat buttermilk
1 clove garlic minced
pinch paprika
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup olive oil

Salad:
1/2 small head romaine lettuce chopped
6 ounces baby field greens
1 1/4 cups shredded carrots
1/2 pint grape tomatoes halved

For Croutons: Preheat oven to 375 degrees and preheat a rimmed baking sheet in the oven. Cut bread into 1/2 inch cubes. Combine 2 tablespoons of oil, 1/4 teaspoon of salt, thyme, and a pinch of black pepper in a large bowl. Add bread cubes and, using your hands, toss to coat. Transfer to a hot baking sheet, spread in a single layer, and bake until golden brown, about 15 minutes. If your oven has convection, turn it on to help brown croutons all over. Otherwise, turn them halfway through cooking for even browning. Remove and let cool on paper towels. Wipe the baking sheet clean, then return it to the oven to get hot.

For Salmon: Rinse salmon and set on a sheet of heavy duty foil. Combine honey mustard, remaining 2 tablespoons of oil, dill, remaining 1/4 teaspoon of salt, and remaining pepper in a small bowl. Spread over salmon and transfer to a hot baking sheet, using foil as handles. Roast until fish is still filmy and slightly moist in the center, 10 to 15 minutes. Remove and let cool slightly.

For Salad and Dressing: Whisk together vinegar, sour cream, buttermilk, garlic, scallion, paprika, salt, and pepper in a large bowl. Whisk in oil in a slow, steady stream. Add romaine, greens, and carrots and toss gently to coat. Divide salad among plates and scatter on tomatoes. Using tongs, break up fish into bite-size chunks and arrange over each salad. Top with croutons.

Pear Endive Salad


PEAR ENDIVE SALAD
Panera Bread Recipe

Makes 4 Servings

1 1/2 cups pecans
1/2 cup sugar
1 tablespoon water
1 tablespoon good quality balsamic vinegar
3 tablespoons extra virgin olive oil
1/8 teaspoon Dijon mustard
1/8 teaspoon salt
pinch ground black pepper
1 (5 oz.) bag mixed baby salad greens
1 head Belgian endive coarsely chopped
2  small ripe pears, chopped
1 tablespoon lemon juice
4 ounces goat cheese, crumbled
4 thin slices toasted Panera Country Bread

For the pecans: Line a baking sheet with aluminum foil. Stir together sugar and water in saucepan fitted with a candy thermometer and simmer over medium-high heat until mixture reaches 240 degrees, 3 to 5 minutes. Add pecans, stirring constantly with a wooden spoon. Sugar will crystallize on the nuts. Continue stirring until sugar melts, glazes nuts, and turns a light caramel color, 1 to 2 minutes. Immediately spread the nuts in single layer on prepared pan and let them cool. They can be stored at room temperature in an airtight container up to 1 week. Makes about 1 1/2 cups.

For salad and dressing: Put vinegar in a large bowl. Whisk in oil in a slow, steady steam. When oil is fully incorporated, whisk in mustard, salt, and pepper. Add greens and endive, and toss to coat. Divide dressed greens and endive among salad plates.

In a medium bowl, toss the pears with lemon juice to coat. Scatter the pears and the cheese over the greens. Break the pecans into pieces and scatter over the top. Serve with toasted Panera Bread Country Bread.

Tip: If you don’t have goat cheese, serve thin shavings of aged Manchego over the salad.

Mexican Pasta Salad


MEXICAN PASTA SALAD
Panera Bread Recipe

Makes 6 Servings

2 cups small shell pasta
2 tablespoons fresh lime juice
4 tablespoons olive oil
1 clove minced garlic
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh or chunky salsa
1/2  red bell pepper finely chopped
3 plum tomatoes finely chopped
1 cup black olives coarsely chopped
1 can kidney beans rinsed and drained
1 (15 oz) can green chilies
1 tablespoon finely chopped fresh cilantro or parsley
6 slices Panera Bread Tomato Basil

Cook the pasta according to the directions on the package. Drain.  Meanwhile, put the lime juice in a large serving bowl. Whisk in the oil in a slow steady steam until incorporated. Stir in the garlic, salt, pepper, and salsa.

Add the hot pasta to bowl and stir to combine. Stir in the bell pepper, tomatoes, olives, beans, chilies, and cilantro or parsley. Refrigerate until cold, at least 1 hour or up to 2 days. Bring to room temperature before serving.

Fava Bean Salad with Watercress



FAVA BEAN SALAD with WATERCRESS
Panera Bread Recipe

4 Servings

2 1/2 cups shelled fava or soy beans
3/4 cup cucumber - finely chopped
1/3 cup very thinly sliced red onion
2 tbs chopped fresh dill
pinch red pepper flakes
1 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 ounces watercress leaves, no stems
3 ounces shaved pecorino cheese
1/2 loaf Panera Bread Country Bread

Bring a large pot of water to boil. Add shelled beans and blanch 1 minute then remove to a bowl of ice water. When cool, pinch open pale green skins and pop out deep green inner fava beans (no peeling necessary if using edamame). Combine beans, cucumber, onion, dill, and pepper flakes in medium bowl.

Put lemon juice in another medium bowl and whisk in oil in a slow steady stream until incorporated. Whisk in salt and pepper. Pour half of dressing over bean mixture and half over watercress, tossing each to combine. Divide watercress among salad plates. Top with bean mixture and use a vegetable peeler to shave wide strips of pecorino over each salad. Serve with torn chunks of Country Bread.

Note: To save time peeling fresh fava beans, look for shelled and peeled frozen fava beans in Middle Eastern markets. They can be thawed and used as is in this salad.

Pink Ribbon Bagel

Panera Bread is bringing back its Pink Ribbon Bagel for the month of October. A portion of the proceeds from the purchase of each bagel, which are twisted into a ribbon shape, will be donated to breast cancer related causes.

On Oct. 1, 2014 participating Panera Bread bakery cafes will donate 100 percent of the net sales of Pink Ribbon Bagels to breast cancer related causes.


Autumn Squash Soup



AUTUMN SQUASH SOUP
Panera Bread Copycat Recipe


1 large butternut squash, peeled, seeded and chopped (or 20 oz package precut)
1 tablespoon canola oil
salt and pepper to taste
1 15 oz can pumpkin
1 cup vegetable broth
1 cup apple cider
1 cup half and half
1 1/2 tablespoon honey
1/4 teaspoon curry
1/2 teaspoon cinnamon
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Heat oven to 450. Toss chopped butternut squash with canola oil and salt and pepper. Roast for 25 minutes. Let cool 5 minutes. Using a potato ricer, press squash through ricer. (Or puree in blender if you don’t have a ricer)

In a large food processor, blend pureed squash and pumpkin, pouring vegetable broth, apple cider and half and half through the top while blending. Pour into sauce pan and heat over medium to a gentle boil. Add honey and spices. Simmer on low for 10 minutes and serve with roasted pumpkin seeds.

Baked Potato Soup



BAKED POTATO SOUP
Panera  Bread Copycat Recipe

5 russet potatoes
7 cups chicken broth
1 teaspoon thyme
1 teaspoon basil
9 strips thick cut smoked bacon, cooked until crisp
2 cups whole milk
1 tablespoon freeze dried chives
4 tablespoons cornstarch
6 tablespoons whole milk
salt and pepper, to taste
cheddar cheese, for garnish
green onions, for garnish

In a large pot, simmer the potatoes in the chicken broth with the thyme and basil until tender, but not falling apart. Add the crumbled bacon, whole milk, and chives. Season with salt and pepper, to taste.
Bring to a simmer. Mix the cornstarch with the 6 tablespoons of whole milk. Add the cornstarch mixture and stir until thickened. Simmer again. Serve each bowl topped with cheddar cheese and green onions.


Chicken Caprese Panini



CHICKEN CAPRESE PANINI
Panera Bread Copycat Recipe

Serves 2

1 precooked chicken breast or chicken breasts slices
all purpose pesto
2 ciabatta rolls, cut in half
2 slivers of red onion
1/2 cup bottled roasted red pepper
4 ounces fresh mozzarella cheese
cooking spray

Slather both sides of ciabatta rolls with pesto, lots of pesto. Top with chicken through mozzarella cheese. Heat panini press and coat with cooking spray. Place sandwiches inside. When sandwich is heated though and the cheese is melted, remove and serve immediately.

Mediterranean Shrimp Couscous Salad



MEDITERRANEAN SHRIMP COUSCOUS SALAD


Baby spinach and romaine lettuce tossed with our Meyer lemon balsamic vinaigrette and signature couscous blend, then topped with shrimp, feta, kalamata olives and roasted tomatoes.

Butternut Squash Soup



BUTTERNUT SQUASH SOUP
Panera Bread Recipe

2 tablespoons unsalted butter
1 small onion
1 tablespoon fresh rosemary (1 teaspoon dried)
1 small butternut squash, chopped
6 1/3 cups chicken stock
1 1/4 cups heavy cream
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup chopped walnuts
hot pepper sauce

Melt butter over medium heat in a large saucepan. Add the onion and rosemary and cook until soft for about 5 minutes.

Add the chopped squash, chicken stock, heavy cream, salt, white pepper and hot sauce.  Reduce the heat and cover. Simmer for about 2 hours or until the squash is tender.

To Serve: Use a blend to puree the hot soup. Toast the walnuts to use for a garnish. serve in a bread bowl.