Save My neighbor knocked on my door one Tuesday afternoon with a panini press she didn't want anymore. I wasn't sure I'd use it, but by that weekend I was hooked. The first sandwich I made was this grilled chicken panini, and the smell of garlic butter hitting hot bread filled my kitchen in a way that felt both comforting and exciting. Now it's my go-to whenever I want something hearty that doesn't require much fuss.
I made these panini for my brother after he helped me move furniture, and he ate two in one sitting without saying a word until they were gone. He just looked up and asked if there was more chicken in the fridge. That's when I knew this recipe was a keeper. It's become my unofficial thank you meal ever since.
Ingredients
- Boneless, skinless chicken breasts: These grill up tender and slice beautifully for layering, and I always let them rest so the juices don't run out when I cut them.
- Olive oil: Brushing the chicken with this before grilling keeps it moist and adds a subtle richness that pairs well with the herbs.
- Salt, black pepper, and dried Italian herbs: This simple seasoning blend is all the chicken needs to taste flavorful without overpowering the garlic butter.
- Unsalted butter: Softened butter is key because it spreads easily and lets you control the salt level in the garlic mix.
- Garlic cloves: Fresh minced garlic makes all the difference, the jarred stuff just doesn't give you that punch of flavor.
- Fresh parsley: It adds a hint of brightness to the butter and makes the whole thing feel a little more special.
- Rustic Italian or sourdough bread: Sturdy bread holds up to pressing and doesn't get soggy, plus it crisps up perfectly on the outside.
- Fresh baby spinach: I use baby spinach because it's tender and wilts just enough without making the sandwich watery.
- Shredded mozzarella cheese: This melts into gooey perfection and holds everything together beautifully.
- Grated Parmesan cheese: It adds a salty, nutty layer that balances the mildness of the mozzarella.
Instructions
- Preheat the grill:
- Get your grill pan or outdoor grill nice and hot over medium-high heat so the chicken gets those lovely char marks. You want to hear a sizzle when the chicken hits the grates.
- Season and grill the chicken:
- Brush the chicken breasts with olive oil and sprinkle them with salt, pepper, and Italian herbs, then grill for 5 to 6 minutes per side until they're cooked through and no longer pink inside. Let them rest for 5 minutes before slicing thinly so all the juices stay inside.
- Make the garlic butter:
- In a small bowl, mix the softened butter with minced garlic and chopped parsley until it's smooth and fragrant. This step smells so good you'll want to spread it on everything.
- Prepare the bread:
- Lay out your bread slices on a clean surface and spread the garlic butter on one side of each slice. The buttered side will face out when you assemble the sandwiches.
- Assemble the panini:
- On the unbuttered side of 4 bread slices, layer the sliced grilled chicken, a handful of spinach, mozzarella, and Parmesan, then top with the remaining bread slices with the buttered side facing out. Press down gently so everything sticks together a bit.
- Grill the panini:
- Heat your panini press or a large skillet over medium heat, then place the sandwiches in and press down (if using a skillet, weigh them down with a heavy pan). Cook for 3 to 5 minutes per side until the bread is golden brown and the cheese is melted and oozing.
- Serve hot:
- Slice each panini in half and serve immediately while the cheese is still gooey. The crunch of the bread against the soft, warm filling is what makes this so satisfying.
Save One rainy afternoon, I made these panini for myself and sat by the window with a cup of soup. The sound of the rain mixed with the crunch of the bread, and I realized sometimes the best meals are the ones you make just for you. It reminded me that good food doesn't need an occasion.
Choosing Your Bread
I've tried this recipe with all kinds of bread, and sourdough always wins for flavor, but ciabatta works beautifully if you want something airier. Avoid soft sandwich bread because it just can't handle the heat and weight of a panini press. The crust should be sturdy enough to crisp up without crumbling, and the inside should have enough chew to soak up a little garlic butter without getting mushy.
Make It Your Own
Once you've made this a few times, you'll start seeing all the ways you can change it up. I've added roasted red peppers, swapped provolone for mozzarella, and even tucked in a few sun-dried tomatoes when I had them sitting in the fridge. My friend uses turkey instead of chicken and says it's just as good. The garlic butter and the press are what make it a panini, everything else is flexible.
Storing and Reheating
If you have leftovers, wrap them tightly in foil and store them in the fridge for up to two days. Reheat them in a skillet over low heat or in the oven at 350°F until warmed through, the microwave will make the bread soggy and you'll lose that crispy texture. I usually make extra chicken so I can throw together another panini the next day without any extra work.
- Let the sandwiches cool completely before wrapping to avoid steam buildup.
- Reheat in a dry skillet for the best texture.
- You can freeze the grilled chicken separately and assemble fresh panini anytime.
Save This panini has become one of those recipes I turn to when I want comfort without complication. It's warm, satisfying, and always tastes like I put in more effort than I actually did.
Recipe FAQ
- → Can I prepare the chicken in advance?
Yes, you can grill the chicken up to 2 days ahead and store it in the refrigerator. Simply reheat it gently before assembling your panini, or use it cold if preferred.
- → What cheese works best for this panini?
Mozzarella and Parmesan are excellent choices for melting and flavor. Provolone is a great alternative that adds a slightly sharper taste. Avoid cheeses that don't melt well.
- → Can I use a regular skillet instead of a panini press?
Absolutely. Place the panini in a heated skillet over medium heat, then use a heavy pan or cast iron skillet on top to press it down. Cook until the bread is golden and cheese melts through.
- → What are good side dishes to serve with this panini?
A simple green salad with vinaigrette, tomato soup, roasted vegetables, or crispy potato chips pair wonderfully. The light sides balance the richness of the melted cheese and butter.
- → How can I make this panini vegetarian?
Replace the chicken with roasted vegetables like zucchini, eggplant, or portobello mushrooms. Grill or roast them until tender, then layer with the spinach, cheese, and garlic butter as directed.