Grilled Chicken Spinach Panini (Printable)

Juicy grilled chicken with fresh spinach, melted cheese, and garlic butter pressed between crusty bread for a warm, satisfying sandwich.

# Ingredient List:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 0.5 teaspoon salt
04 - 0.5 teaspoon black pepper
05 - 0.5 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

# How to Prepare:

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 - In a small mixing bowl, combine softened butter, minced garlic, and finely chopped parsley.
04 - Arrange 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 assembled sandwiches in the press or skillet with a heavy pan weighing them down. Cook 3-5 minutes per side until bread is golden brown and cheese is fully melted.
07 - Slice panini diagonally in half and serve immediately while hot.

# Expert Suggestions:

01 -
  • It uses up leftover grilled chicken beautifully and turns it into something that feels brand new.
  • The garlic butter soaks into the bread as it toasts, creating crispy, golden edges with bursts of flavor in every bite.
  • It comes together in half an hour but tastes like you spent all afternoon in the kitchen.
  • The melted mozzarella and Parmesan create that perfect cheese pull everyone loves.
02 -
  • Let the grilled chicken rest for at least 5 minutes before slicing or the juices will run out and the meat will be dry.
  • Don't skip drying the spinach thoroughly, wet greens will make the bread soggy and ruin the crispy texture.
  • If you don't have a panini press, a cast iron skillet weighted down with another heavy pan works perfectly and gives you just as much control over the browning.
  • Use medium heat, not high, or the bread will burn before the cheese has a chance to melt all the way through.
03 -
  • Slice the chicken as thinly as possible so it layers evenly and every bite has the right balance of protein, cheese, and greens.
  • Spread the garlic butter all the way to the edges of the bread so every corner gets crispy and flavorful.
  • Let the panini rest for a minute after pressing before slicing, it helps the cheese set just enough so it doesn't all ooze out when you cut.
  • If your bread is too thick, hollow out some of the soft center to make room for more filling without the sandwich becoming unwieldy.
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