Grilled Chicken Spinach Panini (Printer-Friendly)

Warm panini with grilled chicken, fresh spinach, melty mozzarella, and garlic butter on crusty bread, pressed to golden perfection.

# What You’ll 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

# How to Make It:

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 for 5-6 minutes per side until cooked through. Rest for 5 minutes, then slice thinly.
03 - Combine softened butter, minced garlic, and fresh parsley in a small bowl.
04 - Lay bread slices on work surface and spread garlic butter on one side of each slice.
05 - On unbuttered side of 4 bread slices, layer grilled chicken, spinach, mozzarella, and Parmesan. Top with remaining bread slices, buttered side facing outward.
06 - Heat panini press or large skillet over medium heat. Place sandwiches in press or skillet with heavy pan to weigh down. Cook 3-5 minutes per side until bread is golden and cheese is melted.
07 - Slice panini diagonally in half and serve immediately while hot.

# Expert Tips:

01 -
  • The garlic butter seeps into every corner of the bread, creating crispy, golden edges that taste like the best garlic bread you've ever had.
  • It feels fancy enough for guests but comes together faster than ordering takeout.
  • Leftover grilled chicken from yesterday's dinner turns into something completely new and exciting.
  • The spinach wilts just enough to add color and freshness without making the sandwich soggy.
02 -
  • Dry your spinach thoroughly after washing or the moisture will steam instead of wilt, leaving you with a soggy middle and sad bread.
  • Don't skip letting the chicken rest after grilling; cutting into it immediately releases all the juices onto your cutting board instead of keeping the meat moist.
  • Medium heat is crucial; too high and the bread burns before the cheese melts, too low and you get pale, soft bread instead of a crispy crust.
03 -
  • Grate your own mozzarella instead of buying pre-shredded; it melts more smoothly because it doesn't have the anti-caking agents.
  • Let the panini rest for a minute after pressing so the cheese sets slightly and doesn't all ooze out when you slice it.
  • Brush the outside of the bread with garlic butter instead of just spreading it for more even coverage and extra crispy edges.
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