Grilled Chicken Spinach Panini

My neighbor knocked on the door one afternoon with a panini press she'd never used, asking if I wanted it. I said yes before she finished the sentence. That same evening, I grilled some chicken I had marinating and built these paninis with whatever was in the fridge. The smell of garlic butter hitting the hot press filled the whole kitchen, and I knew I'd stumbled onto something I'd make again and again.

I made these for my brother when he stopped by unexpectedly on a weeknight. He stood at the counter, ate both halves without sitting down, and asked if I had another one hiding somewhere. I didn't, but I did make them again the following Sunday. That's when I realized this wasn't just a quick dinner, it was the kind of thing people remember and request by name.

Ingredients

• Boneless, skinless chicken breasts: These grill up tender and juicy, and slicing them thin ensures every bite has protein without overwhelming the sandwich.
• Olive oil: Brushing the chicken with olive oil before grilling keeps it moist and helps the seasonings stick beautifully.
• Salt, black pepper, and dried Italian herbs: A simple trio that brings out the natural flavor of the chicken without complicating things.
• Unsalted butter, softened: The base of the garlic butter, it spreads easily and crisps the bread to golden perfection when pressed.
• Garlic, minced: Fresh garlic makes all the difference here, adding a warm, aromatic punch that butter alone can't deliver.
• Fresh parsley, finely chopped: A handful of parsley brightens the garlic butter and adds a pop of color and freshness.
• Rustic Italian or sourdough bread: Sturdy bread holds up to the press and all the fillings without getting soggy or falling apart.
• Fresh baby spinach: Adds a mild, earthy flavor and a bit of green without overpowering the cheese and chicken.
• Shredded mozzarella cheese: Melts beautifully and creates those lovely cheese pulls everyone loves in a panini.
• Grated Parmesan cheese: Adds a salty, nutty depth that rounds out the mozzarella perfectly.
• Olive oil for brushing: If you're using a skillet instead of a press, a light brush of olive oil helps achieve that crispy, golden crust.

Instructions

Preheat the grill:

Get your grill pan or outdoor grill nice and hot over medium-high heat. You want those beautiful char marks on the chicken.

Season and grill the chicken:

Brush the chicken breasts with olive oil, then season both sides with salt, pepper, and Italian herbs. Grill for 5 to 6 minutes per side until cooked through, then let them rest for 5 minutes before slicing thinly.

Make the garlic butter:

In a small bowl, mix the softened butter with minced garlic and chopped parsley until well combined. This is the magic that makes the bread irresistible.

Assemble the panini:

Lay out your bread slices and spread garlic butter on one side of each. On the unbuttered side of 4 slices, layer the grilled chicken, spinach, mozzarella, and Parmesan, then top with the remaining bread slices, buttered side facing out.

Press and cook:

Heat your panini press or a large skillet over medium heat. Place the sandwiches in the press, or in the skillet with a heavy pan on top to weigh them down. Cook for 3 to 5 minutes per side until the bread is golden and the cheese is melted and gooey.

Slice and serve:

Cut each panini in half and serve immediately while the cheese is still stretchy and the bread is crisp. These are best enjoyed hot.

Save

One Saturday, I packed these paninis in foil and brought them to a park picnic. Even after sitting for twenty minutes, they were still warm and delicious. My friend asked for the recipe on the spot, and I realized this dish had become more than just a weeknight solution. It was something worth sharing.

Choosing Your Bread

The bread makes or breaks a panini, and I learned this the hard way with a loaf that turned to mush under the press. Go for something sturdy like sourdough or a rustic Italian loaf with a firm crust. Soft sandwich bread won't hold up to the heat and pressure. If the bread feels too thick, slice it thinner, but make sure it's still strong enough to cradle all that melted cheese and chicken.

Swaps and Variations

Turkey breast works just as well as chicken if that's what you have on hand. I've also added roasted red peppers and sun-dried tomatoes when I wanted something a little bolder. Provolone can stand in for mozzarella if you prefer a sharper, smokier flavor. The beauty of this recipe is that it's flexible, you can adjust the fillings based on what's in your fridge without losing the heart of the sandwich.

Serving Suggestions

I like to serve these paninis with a simple arugula salad dressed in lemon and olive oil, the peppery greens cut through the richness of the cheese. Tomato soup is another classic pairing that never disappoints. If you're feeding a crowd, slice the paninis into smaller pieces and arrange them on a platter, they disappear fast.

• Pair with a light soup or salad to balance the richness.
• Serve with pickle spears or chips for a casual lunch vibe.
• Make extra garlic butter and brush it on the salad bread for dipping.

Save

There's something deeply comforting about pulling a hot, crispy panini off the press and hearing that cheese stretch as you slice it in half. Make this once, and it'll become part of your regular rotation.

Recipe FAQs

→ Can I prepare the chicken ahead of time?

Yes, you can grill the chicken up to 24 hours in advance and store it in the refrigerator. Slice it just before assembling the panini to ensure the best texture and flavor.

→ What's the best way to achieve crispy bread?

Brush the exterior of the bread slices with olive oil or garlic butter before pressing. Use a panini press or place a heavy skillet on top of the sandwich in a regular pan to apply even pressure and heat distribution.

→ Can I use different cheeses?

Absolutely. Provolone, fontina, or Italian blend cheeses work wonderfully. Choose cheeses that melt easily and complement the grilled chicken and spinach flavors.

→ How do I prevent the spinach from making the bread soggy?

Make sure to thoroughly wash and dry the fresh spinach before layering it. Pat it completely dry with paper towels to remove excess moisture before assembling the sandwich.

→ What are good side dishes to serve with this panini?

A simple green salad with vinaigrette, tomato soup, roasted vegetables, or crispy potato chips pair beautifully with this panini. The warm, rich sandwich balances well with light, acidic sides.

→ Can I freeze the assembled panini?

It's not recommended to freeze assembled panini as the bread and cheese texture will change. However, you can freeze the grilled chicken separately and fresh spinach, then assemble and press when ready to cook.