Save to Pinterest The panini press sat on my counter for months before I finally pulled it out on a rainy Tuesday afternoon. I had leftover grilled chicken from the night before and a bag of spinach that needed using, so I layered everything between two slices of sourdough and pressed down. The smell of garlic butter hitting hot metal filled the kitchen instantly. When I bit into that first golden, crispy sandwich with cheese stretching between the halves, I wondered why I'd waited so long to make something this simple and satisfying.
I started making these paninis every Sunday evening after my neighbor mentioned she meal-prepped her chicken for the week. I'd grill extra breasts, slice them up, and store them in the fridge so I could throw together a panini whenever I needed something quick. My kids would come home from practice and assemble their own versions, piling on extra cheese or sneaking in tomato slices. It became our unofficial Sunday tradition, and the kitchen always smelled like toasted bread and melted mozzarella by the time we sat down to eat.
Ingredients
- Boneless, skinless chicken breasts: These grill up quickly and slice beautifully for layering, and seasoning them with Italian herbs keeps the flavor simple but aromatic.
- Olive oil: A light coating helps the chicken stay moist on the grill and prevents sticking without adding heaviness.
- Salt, black pepper, and dried Italian herbs: This trio is all you need to give the chicken a savory backbone that complements the cheese and garlic butter.
- Unsalted butter: Softened butter spreads easily and lets you control the salt level while creating that golden crust on the bread.
- Garlic and fresh parsley: Minced garlic infuses the butter with warmth, and parsley adds a fresh, bright note that cuts through the richness.
- Rustic Italian or sourdough bread: Sturdy bread holds up to pressing and has enough texture to crisp beautifully without getting soggy.
- Fresh baby spinach: It wilts just slightly from the heat, adding color and a mild earthiness that balances the cheese.
- Shredded mozzarella and grated Parmesan: Mozzarella melts into gooey strands, while Parmesan brings a sharp, nutty depth that makes every bite more interesting.
Instructions
- Preheat the grill:
- Get your grill pan or outdoor grill to medium-high heat so it is ready to sear the chicken with those nice charred lines. A hot surface ensures the chicken cooks evenly and develops flavor without drying out.
- Season and grill the chicken:
- Brush the chicken breasts with olive oil, sprinkle with salt, pepper, and Italian herbs, then grill for 5 to 6 minutes per side until cooked through. Let them rest for 5 minutes before slicing thinly so the juices redistribute and the meat stays tender.
- Make the garlic butter:
- In a small bowl, mix softened butter with minced garlic and finely chopped parsley until everything is evenly combined. This mixture will soak into the bread as it toasts, creating layers of flavor in every bite.
- Assemble the sandwiches:
- Lay out your bread slices and spread garlic butter on one side of each piece, then flip four slices over and layer on the chicken, spinach, mozzarella, and Parmesan. Top with the remaining bread slices, buttered side facing out, so the outside crisps up perfectly.
- Press and cook:
- Heat your panini press or a large skillet over medium heat, place the sandwiches inside, and press down firmly if using a skillet with a heavy pan on top. Cook for 3 to 5 minutes per side until the bread is golden brown and the cheese is fully melted and gooey.
- Slice and serve:
- Cut each panini in half diagonally and serve immediately while the cheese is still stretchy and the bread is warm and crisp.
Save to Pinterest One evening, I made these paninis for a friend who had just moved into the neighborhood and didn't have her kitchen unpacked yet. We sat on her porch with paper plates and cold lemonade, and she told me it was the first real meal she'd had in days. She took a second sandwich home, and the next week she texted me asking for the recipe. It reminded me that sometimes the best dishes are the ones that show up exactly when someone needs them, warm and uncomplicated.
What to Serve Alongside
A simple green salad with lemon vinaigrette cuts through the richness of the cheese and butter, adding a fresh, bright contrast. I've also served these with a bowl of tomato soup for dipping, which turns the meal into something cozy and comforting on cold nights. If you want something lighter, try a handful of kettle chips or pickles on the side for crunch and tang.
Make It Your Own
Swap the chicken for thinly sliced turkey breast if that's what you have on hand, or use leftover rotisserie chicken to save even more time. Add sliced tomatoes, roasted red peppers, or caramelized onions between the layers for extra sweetness and depth. If you like a little heat, spread a thin layer of pesto or sprinkle red pepper flakes on the spinach before closing the sandwich.
Storage and Reheating
These paninis are best enjoyed fresh and hot, but you can wrap leftovers tightly in foil and store them in the fridge for up to two days. To reheat, place them in a preheated oven at 350°F for about 10 minutes, or use a skillet over medium heat to crisp them back up. The microwave will work in a pinch, but the bread won't stay as crispy.
- Grill extra chicken at the start of the week and keep it sliced in the fridge for quick assembly anytime.
- You can prep the garlic butter in advance and store it in the fridge for up to a week, ready to spread.
- If you don't have a panini press, a cast iron skillet with a heavy pot on top works just as well for pressing the sandwiches.
Save to Pinterest There's something deeply satisfying about pulling a crispy, golden panini off the press and hearing that first crunch as you bite through the crust into warm, melty cheese. I hope this becomes one of those recipes you reach for on busy nights when you want something that feels special without all the fuss.
Recipe FAQs
- → Can I use a regular skillet instead of a panini press?
Yes, absolutely. Heat a large skillet over medium heat and place the assembled panini inside. Use a heavy pan or press down with a spatula weighted with another pan. Cook 3-5 minutes per side until golden and cheese melts.
- → How do I know when the chicken is fully cooked?
Grill chicken for 5-6 minutes per side until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer. The chicken should be opaque throughout with no pink inside. Let it rest 5 minutes before slicing.
- → What cheese works best for this panini?
Mozzarella is ideal because it melts smoothly and creates those delicious stretchy layers. Provolone offers a stronger flavor if preferred. Combining it with Parmesan adds a sharp, nutty depth that complements the garlic butter beautifully.
- → Can I prepare the garlic butter ahead of time?
Absolutely. Mix the softened butter, minced garlic, and fresh parsley up to 2 days in advance. Store it in an airtight container in the refrigerator. This actually allows the flavors to deepen. Bring it to room temperature before spreading on bread.
- → What are good side dishes to serve with these panini?
A crisp green salad with vinaigrette complements the rich panini nicely. Tomato soup is a classic pairing that echoes Italian flavors. You could also serve roasted vegetables, a lighter pasta salad, or fresh fruit for a well-rounded meal.
- → Can I make this with turkey instead of chicken?
Yes, turkey breast is an excellent substitute. Slice it thinly and grill or pan-sear it using the same seasonings and timing as chicken. The milder flavor of turkey pairs wonderfully with the garlic butter and mozzarella.