Pin it One Sunday afternoon, I was rummaging through the fridge trying to find something quick but satisfying, and I spotted leftover grilled chicken from the night before. I grabbed some spinach, cheese, and a crusty loaf of bread, and decided to throw together a panini. The smell of garlic butter sizzling on golden bread filled the kitchen, and suddenly everyone appeared asking what smelled so good. That simple sandwich became our go-to whenever we wanted comfort without the wait.
I made this for my sister once after she had a rough week at work, and she sat at my kitchen counter in silence, just savoring every bite. She later told me it was exactly what she needed, something warm and simple that didnt require any thought. Now whenever she visits, she hints that she wouldnt mind if this panini made an appearance.
Ingredients
- Boneless, skinless chicken breasts: These grill up tender and juicy, and slicing them thin helps them layer nicely in the sandwich without overpowering the other flavors.
- Olive oil: A light coating keeps the chicken moist on the grill and adds a subtle richness.
- Salt, black pepper, and dried Italian herbs: This simple seasoning blend brings out the chickens flavor without masking it.
- Unsalted butter: Softened butter spreads easily and creates that perfect golden crust when pressed.
- Garlic, minced: Fresh garlic mixed into butter is the secret weapon that makes this panini unforgettable.
- Fresh parsley: A handful of parsley brightens the garlic butter and adds a pop of color.
- Rustic Italian or sourdough bread: A sturdy bread holds up to the filling and crisps beautifully under pressure.
- Fresh baby spinach: Adds a mild, earthy flavor and sneaks in some greens without any fuss.
- Shredded mozzarella cheese: Melts into gooey perfection and binds everything together.
- Grated Parmesan cheese: Adds a sharp, nutty depth that balances the mozzarella.
Instructions
- Grill the Chicken:
- Preheat your grill pan or outdoor grill to medium-high heat. Brush the chicken breasts with olive oil and season both sides with salt, pepper, and Italian herbs, then grill for 5 to 6 minutes per side until cooked through and golden with char marks.
- Rest and Slice:
- Let the chicken rest for 5 minutes so the juices redistribute, then slice it thinly against the grain. This keeps each bite tender and easy to eat.
- Make the Garlic Butter:
- In a small bowl, mix the softened butter with minced garlic and chopped parsley until well combined. The butter should be spreadable and fragrant.
- Assemble the Panini:
- Lay out your bread slices and spread garlic butter on one side of each slice. On the unbuttered side of four slices, layer the sliced chicken, fresh spinach, mozzarella, and Parmesan, then top with the remaining bread slices with buttered side facing out.
- Press and Cook:
- Heat a panini press or large skillet over medium heat. Place the sandwiches in the press or skillet, using a heavy pan to weigh them down if needed, and cook for 3 to 5 minutes per side until the bread is golden and crispy and the cheese has melted completely.
- Serve Hot:
- Slice each panini in half and serve immediately while the cheese is still gooey and the bread is warm and crunchy.
Pin it There was a rainy Thursday evening when I made these paninis for a small gathering of friends, and we ended up sitting around the table for hours, talking and laughing with crumbs on our plates. The sandwiches were long gone, but the warmth lingered. Its funny how food has a way of stretching time like that.
Choosing the Right Bread
The bread you choose can make or break a panini. I learned this the hard way when I used soft sandwich bread once and it turned into a soggy mess under the press. Go for something with structure, like a rustic Italian loaf or sourdough, that can stand up to the heat and hold all the fillings without falling apart. A good crust also gives you that satisfying crunch when you bite in.
Customizing Your Fillings
One of the best things about this panini is how flexible it is. Ive swapped the chicken for turkey, added roasted red peppers when I had them on hand, and even thrown in sun-dried tomatoes for a tangy kick. Sometimes I use provolone instead of mozzarella, and it brings a slightly sharper flavor. Dont be afraid to experiment with whatever youve got in your fridge.
Serving Suggestions
This panini pairs beautifully with a simple side salad dressed in lemon vinaigrette, or a bowl of warm tomato soup for dipping. Ive also served it with sweet potato fries on the side, and it was a hit with kids and adults alike.
- A crisp green salad with arugula and cherry tomatoes balances the richness of the cheese.
- Tomato soup is a classic pairing that never disappoints.
- Pickles or a handful of chips add a satisfying crunch and cut through the buttery flavors.
Pin it This panini has earned a permanent spot in my weekly rotation, and I hope it does the same for you. Theres something deeply satisfying about pulling a hot, golden sandwich off the press and knowing it took less than half an hour to make.
Recipe Q&A
- → How do I ensure the chicken stays juicy?
Don't overcook the chicken breasts. Grill for 5-6 minutes per side until just cooked through, then let rest for 5 minutes before slicing. This allows juices to redistribute throughout the meat.
- → Can I prepare this panini in advance?
You can assemble the panini ahead of time and refrigerate it for up to 2 hours. Press it just before serving for the best texture and melted cheese.
- → What's the best substitute for a panini press?
Use a large skillet over medium heat with a heavy pan, cast iron skillet, or foil-wrapped brick placed on top of the sandwich. This creates similar pressure and achieves golden, crispy bread with melted cheese.
- → Can I use different cheeses?
Absolutely. Provolone, fontina, or a blend of Italian cheeses work wonderfully. Choose cheeses that melt well and complement the garlic butter and spinach.
- → What vegetables can I add?
Sliced tomatoes, roasted red peppers, caramelized onions, or sun-dried tomatoes all add excellent flavor and texture. Layer them with the spinach for best results.
- → Is this suitable for meal prep?
Yes. Grill the chicken and prepare the garlic butter the day before. Assemble and press the panini fresh for optimal taste and texture, though you can store cooked panini briefly in a warm oven.