Grilled Chicken Spinach Panini (Printable)

Warm panini featuring grilled chicken, fresh spinach, melty mozzarella, and creamy garlic butter pressed to golden perfection.

# What You'll Need:

→ 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

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 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. Let rest for 5 minutes, then slice thinly.
03 - In a small bowl, mix softened butter, minced garlic, and parsley until well combined.
04 - Lay out bread slices on a work surface. Spread garlic butter on one side of each slice.
05 - On the unbuttered side of 4 bread slices, layer sliced grilled chicken, spinach, mozzarella, and Parmesan. Top with remaining bread slices with buttered side facing outward.
06 - Heat a panini press or large skillet over medium heat. Place sandwiches in the press or skillet, using a heavy pan to weigh down. Cook 3-5 minutes per side until bread is golden and cheese is melted.
07 - Slice panini in half and serve hot.

# Expert Tips:

01 -
  • The garlic butter seeps into every crispy crevice of the bread, making each bite ridiculously satisfying.
  • It feels like a restaurant sandwich but comes together in your own kitchen in thirty minutes.
  • Leftovers reheat beautifully in a skillet, so you can enjoy it twice without any guilt.
02 -
  • Let the chicken rest after grilling or the juices will run out when you slice it, leaving the meat dry.
  • Don't skip the garlic butter on the outside of the bread, it's what gives you that crispy, flavorful crust that makes a panini a panini.
  • If your cheese isn't melting fast enough, lower the heat slightly and give it an extra minute, rushing it will burn the bread.
03 -
  • Press down firmly but not aggressively, you want compression without squashing all the fillings out the sides.
  • If you don't have a panini press, a cast iron skillet on top of your sandwiches in another skillet works perfectly.
  • Warm your plates before serving so the panini stays hot longer and the cheese doesn't cool too quickly.
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