Grilled Chicken Spinach Panini

The smell of garlic butter hitting a hot press is what convinced me paninis were worth the counter space. I'd resisted buying a press for years, smugly using my cast iron skillet and a foil-wrapped brick. Then a friend made me one of these chicken spinach paninis at her place, and the way the cheese oozed out the sides while the bread turned shatteringly crisp changed my mind completely. I ordered a press that night.

I started making these on weeknights when I needed something that felt like a treat but didn't require much thought. My kids, who normally pick spinach out of everything, devour it here because it's pressed into melted cheese and they can't separate it. One evening my daughter asked if we could have "those fancy sandwiches" for her birthday lunch instead of pizza, and I realized I'd accidentally created a new family favorite.

Ingredients

• Boneless, skinless chicken breasts: These grill up quickly and slice beautifully; pound them to even thickness if one end is thicker so they cook uniformly.
• Olive oil: Brushing the chicken before grilling keeps it moist and helps the seasonings stick instead of falling through the grill grates.
• Dried Italian herbs: A simple blend of oregano, basil, and thyme adds that classic Italian flavor without measuring out multiple jars.
• Unsalted butter: Softened butter mixes easily with garlic and spreads smoothly; unsalted lets you control the saltiness.
• Garlic cloves: Fresh minced garlic is worth it here; the aroma when it hits the heat is half the appeal of this sandwich.
• Fresh parsley: It brightens the garlic butter and adds tiny green flecks that make everything look more intentional.
• Rustic Italian or sourdough bread: Sturdy bread with a good crust holds up to pressing and doesn't turn into mush; avoid soft sandwich bread.
• Fresh baby spinach: Make sure it's completely dry or it'll steam and make your panini soggy instead of crisp.
• Shredded mozzarella cheese: Melts beautifully and creates those gorgeous cheese pulls; provolone works too if you want a sharper flavor.
• Grated Parmesan cheese: Adds a salty, nutty depth that mozzarella alone can't achieve, and it crisps up nicely on the edges.

Instructions

Grill the chicken:

Preheat your grill pan to medium-high and brush the chicken with olive oil, then season both sides with salt, pepper, and Italian herbs. Grill for 5 to 6 minutes per side until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing thinly against the grain.

Make the garlic butter:

In a small bowl, mash together the softened butter, minced garlic, and chopped parsley until everything is evenly distributed. This is your secret weapon for golden, flavorful bread.

Assemble the paninis:

Lay out all 8 bread slices and spread garlic butter on one side of each. On the unbuttered side of 4 slices, layer the sliced chicken, a handful of spinach, mozzarella, and a sprinkle of Parmesan, then top with the remaining bread slices with buttered side facing out.

Press and cook:

Heat your panini press or a large skillet over medium heat. Place the sandwiches in the press and cook for 3 to 5 minutes, or if using a skillet, press down with a heavy pan and flip halfway through until the bread is deeply golden and the cheese is fully melted.

Serve immediately:

Slice each panini in half diagonally and serve while still hot. The cheese will be at peak meltiness and the bread at maximum crunch.

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The first time I brought these to a potluck, three people asked for the recipe before I'd even finished setting down the platter. One friend admitted she'd never thought of putting garlic butter on the outside of a sandwich, and I watched her face light up when she bit into the crispy, garlicky crust. That's the moment I realized this recipe was a keeper worth sharing.

Choosing Your Bread

The bread you pick makes or breaks a panini. I learned this the hard way when I used regular sandwich bread and ended up with a compressed, gummy mess. You want something with structure: a rustic Italian loaf, sourdough, or ciabatta. The crust should be firm enough to get crispy, and the interior should have some chew. Slice it about half an inch thick; thinner and it falls apart, thicker and the cheese doesn't have time to melt before the outside burns.

Making It Without a Press

If you don't have a panini press, a heavy skillet and a second pan work perfectly. I did it this way for years. Heat your skillet over medium heat, place the sandwich in, then set another heavy skillet or a foil-wrapped brick on top to weigh it down. After 3 to 4 minutes, carefully flip the whole thing and press again. You won't get the dramatic grill marks, but the taste and texture are just as good.

Smart Shortcuts and Swaps

This recipe is incredibly forgiving and adapts well to what you have on hand. Rotisserie chicken saves time and adds extra flavor if you're in a rush. Turkey breast, grilled steak, or even thick slices of fresh mozzarella work beautifully in place of chicken. Swap the spinach for arugula if you like a peppery bite, or add thin tomato slices and roasted red peppers for extra moisture and sweetness.

• Use pre-minced garlic from a jar if fresh isn't available, just reduce the amount slightly since it's more concentrated.
• Try adding a smear of pesto or sun-dried tomato spread on the inside for an extra layer of flavor.
• If you're meal prepping, grill the chicken and make the garlic butter ahead; assembly takes less than five minutes when everything's ready.

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These paninis have become my answer to almost every lunch dilemma, from quick weekday meals to casual weekend gatherings. There's something deeply satisfying about pulling a hot, crispy sandwich off the press and watching the cheese stretch as you cut into it.

Frequently Asked Recipe Questions

→ Can I prepare the panini ahead of time?

Yes, you can assemble the panini up to 2 hours ahead and refrigerate. Press it just before serving for the best texture and melted cheese.

→ What's the best bread for this panini?

Rustic Italian bread or sourdough works best because they hold up well to pressing and grilling. Choose bread with a sturdy crust that won't collapse under heat.

→ How do I know when the chicken is fully cooked?

Grill chicken breasts for 5-6 minutes per side until the internal temperature reaches 165°F (74°C). Letting them rest 5 minutes after grilling keeps the meat tender and juicy.

→ Can I use a regular skillet instead of a panini press?

Absolutely. Place the panini in a heated skillet and weight it down with a heavy pan or cast iron to achieve the same crispy, pressed results.

→ What substitutions work well for the cheese?

Provolone, fontina, or asiago cheese all pair beautifully with the grilled chicken and spinach. Experiment with your favorite melting cheese for variations.

→ How can I add more flavor to this panini?

Try adding roasted red peppers, sun-dried tomatoes, fresh basil, or a thin layer of pesto. Caramelized onions also complement the chicken and spinach wonderfully.