Grilled Chicken Spinach Panini (Printable)

Warm, savory panini with grilled chicken, fresh spinach, melty mozzarella, and garlic butter on crusty Italian bread.

# 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 - 1.5 cups shredded mozzarella cheese
12 - 0.5 cup grated Parmesan cheese
13 - Olive oil for brushing

# How to Make It:

01 - Preheat 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. Allow to rest for 5 minutes, then slice thinly.
03 - Combine softened butter, minced garlic, and finely chopped parsley in a small bowl, mixing until well incorporated.
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 in sequence. Top each with remaining bread slices, buttered side facing outward.
06 - Heat panini press or large skillet to medium heat. Place sandwiches in press or skillet with a heavy pan as weight. Cook 3-5 minutes per side until bread achieves golden color and cheese melts completely.
07 - Remove panini from heat, slice diagonally in half, and serve immediately while warm.

# Expert Advice:

01 -
  • The garlic butter seeps into every layer and crisps the bread into something bakery-worthy.
  • It feels like a restaurant meal but uses pantry staples and leftover chicken without any fuss.
  • You can assemble four sandwiches in the time it takes to argue about what to eat for lunch.
02 -
  • If your spinach is even slightly wet, pat it dry with a towel or the steam will prevent the bread from crisping properly.
  • Don't press the sandwiches on high heat or the outside will burn before the cheese melts, leaving you with a disappointing cold center.
  • Resting the chicken after grilling isn't optional; slicing it too soon turns juicy meat into dry shreds.
03 -
  • Brush the outside of the bread with a little extra garlic butter right before pressing for an even deeper flavor and crispier crust.
  • If you don't have a panini press, use a cast iron skillet to weigh down the sandwich in a regular pan and get the same compressed texture.
  • Let the sandwiches rest for one minute after pressing so the cheese sets slightly and doesn't all spill out when you slice them.
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