Grilled Chicken Spinach Panini (Printable)

Juicy grilled chicken paired with fresh spinach, melted cheese, and garlic butter on crispy Italian bread, 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 - 1.5 cups shredded mozzarella cheese
12 - 0.5 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 Italian herbs. Grill 5-6 minutes per side until cooked through. Rest 5 minutes, then slice thinly.
03 - Combine softened butter, minced garlic, and chopped parsley in a small bowl, mixing until uniform.
04 - Lay bread slices on work surface. Spread garlic butter on one side of each slice.
05 - On 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 panini press or large skillet over medium heat. Place sandwiches in press or skillet with heavy pan on top. Cook 3-5 minutes per side until golden and cheese is melted.
07 - Slice panini diagonally and serve immediately while hot.

# Expert Advice:

01 -
  • It turns basic pantry ingredients into something that tastes like it came from a cafe without any fancy techniques.
  • The garlic butter soaks into the bread as it crisps, creating edges that crunch and a center that stays soft and cheesy.
  • You can have hot, melty sandwiches on the table in under half an hour, even on your busiest weeknights.
02 -
  • Let the chicken rest after grilling or it will lose all its juices when you slice it, leaving the meat dry and the cutting board pooled with liquid.
  • Spread the garlic butter all the way to the edges of the bread so every corner gets crispy and flavorful, not just the center.
  • Don't press too hard or too fast, or the cheese will squeeze out the sides before it has a chance to melt properly inside the sandwich.
03 -
  • Use day-old bread if you have it, since it holds up better under pressure and absorbs the garlic butter without getting soggy.
  • Shred your own mozzarella from a block instead of buying pre-shredded, because it melts smoother and doesn't have the anti-caking agents that can make it gritty.
  • Let the panini rest for a minute after pressing so the cheese sets slightly and doesn't all slide out when you take your first bite.
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