Save There was a week last winter when I couldn't stop making these paninis. My daughter had started asking for "the pressed cheese sandwich with the green stuff," and suddenly it became our Wednesday ritual. The smell of garlic butter hitting a hot press is impossible to ignore, and the way the cheese oozes out just slightly at the edges makes it worth every bit of cleanup. I've since learned that good bread and a little patience are all you really need to turn grilled chicken into something special.
I made a double batch of these the day my sister came over unannounced, still in her scrubs from a long shift. She sat at the counter while I pressed the sandwiches, and we barely spoke until she finished hers and reached for another half. Sometimes the best compliment is just silence and a second helping. That day taught me that this panini works as comfort food, quick fuel, or something to share when words aren't necessary.
Ingredients
- Boneless, skinless chicken breasts: Slice them thin after grilling so every bite has tender chicken instead of thick, dry chunks.
- Olive oil: Brushing the chicken before grilling keeps it juicy and adds a subtle richness that plain seasoning can't achieve.
- Salt, black pepper, and dried Italian herbs: This trio is my go-to for chicken because it never competes with the garlic butter or cheese.
- Unsalted butter: Softened butter spreads easily and lets you control the salt level, especially when Parmesan is already salty.
- Garlic cloves: Fresh garlic makes all the difference; the jarred kind just doesn't have the same sharpness or aroma.
- Fresh parsley: A handful of parsley brightens the butter and makes it taste less heavy, even though it's still gloriously rich.
- Rustic Italian or sourdough bread: Sturdy bread holds up to pressing and doesn't turn into mush when the cheese melts.
- Fresh baby spinach: Make sure it's dry or the panini will steam instead of crisp, and nobody wants a soggy sandwich.
- Shredded mozzarella cheese: Mozzarella melts into those beautiful cheese pulls, and provolone works just as well if that's what you have.
- Grated Parmesan cheese: It adds a sharp, nutty layer that keeps the panini from tasting one-note.
Instructions
- Fire Up the Grill:
- Preheat your grill pan or outdoor grill to medium-high heat so it's ready to sear the chicken with those lovely char marks. A hot surface is key to locking in moisture.
- Season and Grill the Chicken:
- Brush the chicken breasts with olive oil, season both sides with salt, pepper, and Italian herbs, then grill for 5 to 6 minutes per side until fully cooked. Let them rest for 5 minutes before slicing thinly so the juices stay inside instead of running all over your cutting board.
- Mix the Garlic Butter:
- In a small bowl, combine softened butter, minced garlic, and chopped parsley until everything is evenly mixed. This is the secret weapon that makes the bread taste like it came from an Italian cafe.
- Butter the Bread:
- Lay out all your bread slices and spread the garlic butter on one side of each. The buttered side will face outward when you assemble the sandwiches.
- Build the Panini:
- On the unbuttered side of four slices, layer sliced chicken, a handful of spinach, mozzarella, and a sprinkle of Parmesan, then top with the remaining bread slices with the buttered side facing out. Press down gently so everything holds together.
- Press and Cook:
- Heat your panini press or a large skillet over medium heat, then cook the sandwiches for 3 to 5 minutes per side until the bread is golden and the cheese is fully melted. If using a skillet, press down with a heavy pan to get that compressed, crispy texture.
- Slice and Serve:
- Cut each panini in half and serve immediately while the cheese is still gooey. The first bite is always the best when it's this hot.
Save One Saturday morning, I packed two of these paninis in foil and took them to the park for a picnic with my nephew. We sat on a blanket, and he declared it "way better than the cafeteria stuff" between bites, which is high praise from a ten-year-old. That day I realized this recipe isn't just about feeding people; it's about creating a moment worth repeating. Food always tastes better when it's shared outside the kitchen.
Choosing Your Bread
I've tried this panini with everything from ciabatta to whole wheat, and the truth is that texture matters more than type. You want bread that's sturdy enough to hold all the fillings without falling apart under pressure, and something with a bit of chew so it doesn't turn into a cracker. Sourdough has that perfect balance of tang and structure, while rustic Italian bread gives you a thicker, softer bite. Avoid soft sandwich bread unless you like the idea of a flat, mushy disaster.
Making It Your Own
This panini is a blank canvas, and I've learned not to be precious about the ingredients. Sometimes I use leftover rotisserie chicken instead of grilling fresh breasts, and it works beautifully as long as the chicken is still moist. Sliced tomatoes or roasted red peppers add a sweet, juicy layer that pairs well with the garlic butter, and I've even swapped mozzarella for fontina when I wanted something a little creamier. The key is to keep the ratios balanced so no single ingredient overpowers the rest.
What to Serve Alongside
A panini this rich doesn't need much competition on the plate, but a simple arugula salad with lemon vinaigrette cuts through the richness and adds a peppery bite. Tomato soup is the obvious pairing, especially if you're leaning into cozy comfort food vibes, and it's perfect for dipping. If you want something lighter, a handful of crispy potato chips or pickles on the side keeps things casual without adding more work to your day.
- Serve with a crisp green salad dressed in olive oil and lemon to balance the buttery bread.
- Tomato soup makes this feel like the ultimate comfort meal and is perfect for dipping.
- A handful of kettle chips or tangy pickles on the side keeps it simple and satisfying.
Save This panini has become one of those recipes I don't really think about anymore; my hands just know what to do. I hope it becomes that kind of easy favorite for you too, the kind you make on a random Tuesday without looking at a recipe.
Recipe FAQs
- → Can I use a regular skillet instead of a panini press?
Yes, absolutely. Place your assembled sandwich in a heated skillet over medium heat, then use a heavy pan or cast iron skillet on top to weigh it down. Cook 3-5 minutes per side until golden brown.
- → How do I know when the chicken is cooked through?
Grill chicken breasts for 5-6 minutes per side until they reach an internal temperature of 165°F (74°C) when measured with a meat thermometer. The juices should run clear when pierced.
- → What's the best way to prevent the bread from getting soggy?
Make sure to spread the garlic butter on the outside of the bread before assembling, and dry your spinach thoroughly after washing. This prevents excess moisture from soaking into the bread.
- → Can I make the garlic butter ahead of time?
Yes, prepare the garlic butter up to 24 hours in advance and refrigerate in an airtight container. Let it soften to room temperature before spreading on the bread for easier application.
- → What type of bread works best for this panini?
Sturdy, crusty breads like Italian, sourdough, or focaccia work best. Avoid soft breads that will squish under the press. Thicker slices hold up better to pressing and grilling.
- → Can I substitute the cheese types?
Certainly. Provolone, fontina, or even Swiss cheese are excellent alternatives to mozzarella. For Parmesan substitutes, try aged Pecorino Romano or Asiago for similar sharpness and texture.