Grilled Chicken Spinach Panini (Printer version)

Warm panini with grilled chicken, fresh spinach, mozzarella, and garlic butter on crusty Italian bread, pressed to golden perfection.

# What You'll 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

→ Panini Assembly

09 - 8 slices rustic Italian or sourdough bread
10 - 2 cups fresh baby spinach, washed and dried
11 - 1 1/2 cups shredded mozzarella cheese
12 - 1/2 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 dried Italian herbs. Grill for 5-6 minutes per side until cooked through. Rest for 5 minutes, then slice thinly.
03 - In a small bowl, combine softened butter, minced garlic, and fresh parsley until well blended.
04 - Lay bread slices on work surface and spread garlic butter 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 weighing them down. Cook 3-5 minutes per side until bread is golden and cheese is melted.
07 - Slice panini diagonally in half and serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like a cafe splurge but costs a fraction and takes half the time.
  • The garlic butter soaks into the bread and crisps it to a golden, fragrant shell that makes every bite feel indulgent.
  • You can prep the chicken ahead and assemble these in minutes when hunger strikes.
  • The combination of melty mozzarella and sharp Parmesan creates layers of flavor that plain deli meat just cant match.
02 -
  • Do not skip resting the chicken after grilling, cutting into it too soon will leave you with dry slices and a puddle of juices on your board.
  • Use medium heat for pressing, not high, or the bread will burn before the cheese melts and you'll end up with a crispy shell around cold insides.
  • Make sure the spinach is completely dry before layering it in, or the sandwich will get soggy and won't crisp properly.
  • Butter the outside of the bread generously, it's what creates that golden, crunchy crust that makes a panini a panini.
03 -
  • Press down firmly on the sandwiches if you're using a skillet, the pressure is what creates those gorgeous grill marks and helps the cheese melt evenly.
  • Slice the chicken as thinly as possible so it layers neatly and every bite has a bit of everything.
  • Use freshly grated Parmesan instead of the pre-grated stuff, it melts better and tastes sharper and more complex.
  • If your bread is a little stale, that's actually perfect, it crisps up beautifully and won't get soggy as fast as fresh bread.
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