Grilled Chicken Spinach Panini (Printer Friendly)

A warm, savory sandwich featuring grilled chicken, fresh spinach, melted cheese, and garlic butter pressed to golden perfection.

# What You 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 1/2 cups shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - Olive oil for brushing

# Directions:

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 to 6 minutes per side until fully cooked. Allow to rest for 5 minutes, then slice thinly.
03 - Combine softened butter, minced garlic, and chopped fresh parsley in a small bowl until well blended.
04 - Arrange bread slices on 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, shredded mozzarella, and grated Parmesan. Cover with remaining bread slices, buttered side facing outward.
06 - Heat panini press or large skillet over medium heat. Place assembled sandwiches in press or skillet with a heavy pan on top to weigh down. Cook 3 to 5 minutes per side until bread achieves golden color and cheese fully melts.
07 - Remove panini from heat, slice diagonally in half, and serve immediately while hot.

# Pro Advice:

01 -
  • The garlic butter seeps into every golden crevice of the bread, creating crispy, savory edges you cannot stop eating.
  • It uses simple ingredients you probably already have, but tastes like something from a cafe with cloth napkins.
  • The cheese melts into the spinach and chicken in a way that holds everything together without being heavy.
  • You can make it in a skillet if you do not own a panini press, just press down with a heavy pot.
02 -
  • Do not skip letting the chicken rest after grilling, cutting it too soon releases all the juices and you will end up with dry meat and soggy bread.
  • Use medium heat on your panini press or skillet, too high and the bread burns before the cheese melts, too low and it steams instead of crisps.
  • If your spinach is wet, pat it dry with a towel first, excess moisture will make the sandwich soggy and dilute the garlic butter.
03 -
  • Grate your own mozzarella and Parmesan instead of buying pre shredded, it melts smoother and tastes fresher without the anti caking agents.
  • If you do not have a panini press, a cast iron skillet heated over medium heat with a heavy pot pressing down works perfectly.
  • Make extra garlic butter and keep it in the fridge, it is incredible on everything from toast to roasted vegetables.
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