Grilled Chicken Spinach Panini (Printable Version)

Warm panini featuring grilled chicken, fresh spinach, melty mozzarella, and garlic butter on rustic Italian bread, pressed until golden.

# What You Need:

→ 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

→ 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

# How To Make It:

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 5 minutes, then slice thinly.
03 - In a small bowl, combine softened butter, minced garlic, and parsley.
04 - Lay out bread slices on work surface. Spread garlic butter on one side of each slice.
05 - On the unbuttered side of 4 bread slices, layer sliced grilled chicken, spinach, mozzarella, and Parmesan. Top with remaining bread slices with buttered side facing outward.
06 - Heat a panini press or large skillet over medium heat. Place sandwiches in press or skillet with a heavy pan weighing down. Cook 3-5 minutes per side until bread is golden and cheese is melted.
07 - Slice panini in half and serve hot.

# Expert Advice:

01 -
  • It uses up leftover grilled chicken without making it taste like leftovers.
  • The garlic butter soaks into the bread and crisps up like magic under pressure.
  • You get that restaurant-style melt and crunch without leaving your kitchen.
  • Spinach sneaks in some greens while tasting like it belongs there.
02 -
  • Do not skip the resting step after grilling the chicken, or the juices will run out the second you slice it and make your bread soggy.
  • Butter the outside of the bread generously because that is what crisps up and gives you the golden crust everyone craves.
  • If your skillet is too hot, the bread will burn before the cheese melts, so keep the heat at medium and be patient.
03 -
  • Grill extra chicken and freeze the sliced leftovers so you can make panini on a whim without any prep.
  • Press down firmly on the sandwiches in the first 30 seconds to help the layers fuse together before the cheese melts.
  • If you do not have a press, use a cast iron skillet as a weight and press down with a spatula every minute or so.
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