Grilled Chicken Spinach Panini (Print)

Warm and savory panini featuring juicy grilled chicken, fresh spinach, melted mozzarella, and garlic butter on crispy bread.

# Components:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon dried Italian herbs

→ Garlic Butter

06 - 3 tablespoons unsalted butter, softened
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh parsley, finely chopped

→ Panini Assembly

09 - 8 slices rustic Italian or sourdough bread
10 - 2 cups fresh baby spinach, washed and dried
11 - 1.5 cups shredded mozzarella cheese
12 - 0.5 cup grated Parmesan cheese
13 - Olive oil for brushing

# Directions:

01 - Preheat a grill pan or outdoor grill to medium-high heat
02 - Brush chicken breasts with olive oil and season with salt, pepper, and Italian herbs. Grill for 5-6 minutes per side until cooked through. Let rest for 5 minutes, then slice thinly
03 - In a small bowl, combine softened butter, minced garlic, and chopped parsley until well blended
04 - Lay out bread slices on a work surface. Spread garlic butter mixture on one side of each slice
05 - On the unbuttered side of 4 bread slices, layer sliced grilled chicken, fresh spinach, mozzarella cheese, and Parmesan cheese. Top with remaining bread slices, buttered side facing outward
06 - Heat a panini press or large skillet over medium heat. Place sandwiches in the press or skillet with a heavy pan on top to weigh down. Cook 3-5 minutes per side until bread is golden and cheese is melted
07 - Remove panini from heat, slice in half diagonally, and serve immediately while hot

# Chef Secrets:

01 -
  • The garlic butter crisps the bread into a shell thats both crunchy and aromatic, turning simple bread into something memorable.
  • You can prep the chicken ahead and have warm, melty sandwiches on the table faster than ordering takeout.
  • Its endlessly adaptable, so you can swap cheeses, add veggies, or use leftover rotisserie chicken without losing any of the magic.
02 -
  • Let the chicken rest after grilling or all the juices will run out when you slice it, leaving the meat dry and the cutting board a mess.
  • Use medium heat when pressing the sandwiches, not high, or youll end up with burnt bread and cold cheese in the middle like I did the first time.
  • Make sure the spinach is completely dry before layering it in, because any moisture will make the bread soggy and ruin that perfect crisp.
03 -
  • Soften your butter to room temperature before mixing it with garlic and parsley so it spreads smoothly and evenly on the bread without tearing it.
  • If you dont have a panini press, use a heavy cast iron skillet or a foil wrapped brick to weigh down the sandwiches while they cook in a regular skillet.
  • Grate your own mozzarella and Parmesan instead of using pre shredded cheese, which contains anti caking agents that prevent it from melting as smoothly.
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