Grilled Chicken Spinach Panini (Print Version)

Warm and savory panini with grilled chicken, spinach, melty cheese, and garlic butter on crusty bread pressed to golden perfection.

# 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 or provolone
12 - 0.5 cup grated Parmesan cheese
13 - Olive oil for brushing

# Preparation Steps:

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. Allow to rest for 5 minutes, then slice thinly.
03 - Combine softened butter, minced garlic, and finely chopped parsley in a small bowl and mix thoroughly.
04 - Arrange bread slices on a work surface and 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 with buttered side facing outward.
06 - Heat a panini press or large skillet over medium heat. Place assembled sandwiches in the press or skillet with a heavy pan to weigh down. Cook 3-5 minutes per side until bread achieves golden color and cheese melts completely.
07 - Slice panini diagonally in half and serve immediately while hot.

# Expert Advice:

01 -
  • The garlic butter seeps into every crispy corner and makes the whole sandwich taste like it came from a café.
  • It uses simple ingredients you probably already have, but feels special enough for company.
  • The combination of melted mozzarella and Parmesan creates the perfect cheese pull every single time.
  • You can prep the chicken ahead and assemble these in minutes when hunger strikes.
02 -
  • Don't skip resting the chicken after grilling, cutting it too soon makes all the juices run out and you'll end up with dry slices.
  • If your bread is too thin, it'll get soggy and fall apart under the weight of the fillings, so choose something with structure.
  • Medium heat is crucial when pressing, too high and the bread burns before the cheese melts.
03 -
  • Press down firmly but not too hard when grilling, you want contact with the heat but you don't want to squish out all the filling.
  • If you don't have a panini press, a cast iron skillet weighted down with a heavy pot works just as well and gives you more control.
  • Brush a tiny bit of olive oil on the outside of the bread instead of butter if you want an even crispier crust.
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