Grilled Chicken Spinach Panini

My skillet was too hot the first time I tried making paninis at home, and I scorched the bread before the cheese even thought about melting. I stood there holding a smoking sandwich, laughing at myself, then started over with medium heat and a little patience. That second attempt came out golden and perfect, with strings of mozzarella stretching between the halves. Now I make these grilled chicken spinach paninis whenever I want something that feels indulgent but comes together in less than half an hour. The garlic butter seeping into the crust is what really makes it impossible to stop at just one.

I made these for my sister one rainy Saturday afternoon when we were both stuck inside with nothing planned. She took one bite and declared it better than anything wed ordered from the cafe down the street. We ate them on the couch with napkins piled on our laps, cheese dripping everywhere, talking about nothing important. That lazy comfort is exactly what this panini delivers every single time.

Ingredients

• Boneless, skinless chicken breasts: Grilling them gives a light char and smoky flavor that pairs beautifully with the garlic butter, and slicing them thin ensures even distribution in every bite.
• Olive oil: This keeps the chicken moist on the grill and helps the seasoning stick without adding heaviness.
• Salt, black pepper, and dried Italian herbs: A simple trio that seasons the chicken with just enough flavor to complement the cheese and garlic without overpowering anything.
• Unsalted butter, softened: The base of the garlic butter that becomes the crispy, golden crust on the outside of the bread.
• Garlic, minced: Fresh garlic adds a punch of savory warmth that melts into the butter and soaks into every corner of the bread.
• Fresh parsley, finely chopped: A hint of brightness that cuts through the richness and makes the garlic butter taste more vibrant and homemade.
• Rustic Italian or sourdough bread: Sturdy enough to hold up under the press and absorb the garlic butter without getting soggy, with a chewy texture that makes each bite satisfying.
• Fresh baby spinach, washed and dried: Adds color, a bit of earthiness, and a nutritional boost without wilting into mush when pressed.
• Shredded mozzarella cheese: Melts beautifully and creates those irresistible cheese pulls that make every panini feel like a celebration.
• Grated Parmesan cheese: Brings a sharp, salty depth that balances the mild mozzarella and adds a little extra richness to the filling.
• Olive oil for brushing: A light coat on the outside helps achieve that perfect golden crust if youre using a skillet instead of a press.

Instructions

Preheat and prep the grill:

Get your grill pan or outdoor grill going over medium high heat so its ready to give the chicken a nice char. This step ensures even cooking and those beautiful grill marks.

Season and grill the chicken:

Brush the chicken breasts with olive oil, then season both sides with salt, pepper, and Italian herbs before placing them on the hot grill. Cook for 5 to 6 minutes per side until the internal temperature reaches 165 degrees, then let them rest for 5 minutes before slicing thinly against the grain.

Make the garlic butter:

In a small bowl, mix the softened butter with minced garlic and chopped parsley until its smooth and fragrant. This is the secret weapon that transforms ordinary bread into something you cant stop thinking about.

Assemble the sandwiches:

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

Press and cook:

Heat your panini press or a large skillet over medium heat, then place the sandwiches inside and press down firmly. Cook for 3 to 5 minutes per side until the bread is golden brown and crispy and the cheese is fully melted and gooey.

Slice and serve:

Remove the paninis from the heat, slice them in half diagonally, and serve immediately while theyre still hot and the cheese is stretchy. The contrast between the crunchy crust and the melty interior is best enjoyed right away.

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One evening my neighbor knocked on the door just as I pulled these off the press, and I offered her half without thinking twice. She stood in my kitchen eating it over the sink, eyes closed, murmuring about how she needed this recipe immediately. We ended up sitting at the counter with a second round, talking until the sun went down. Food has a way of turning ordinary moments into something you remember.

Choosing Your Bread

The bread you pick makes or breaks a panini, and Ive learned this through trial and error. Soft sandwich bread turns to mush under the press, while a sturdy rustic loaf or sourdough holds its shape and crisps up beautifully. Look for bread with a dense crumb and a thick crust that can stand up to the weight and heat. If your bread is pre sliced, make sure the slices are at least half an inch thick so they dont compress into flatness. Day old bread actually works even better because its slightly drier and soaks up the garlic butter without getting soggy.

Variations and Swaps

This recipe is wonderfully forgiving and adapts to whatever you have on hand or whatever your taste buds are craving. Swap the chicken for turkey, leftover rotisserie chicken, or even thick slices of roasted portobello mushrooms for a vegetarian version. Add sliced tomatoes, roasted red peppers, or caramelized onions between the layers for extra flavor and moisture. You can also experiment with different cheeses like fontina, Gruyere, or sharp cheddar, each bringing its own personality to the sandwich. If youre not a fan of spinach, try arugula for a peppery bite or skip the greens altogether and load up on more cheese.

Serving Suggestions

These paninis are hearty enough to stand alone, but pairing them with something light and fresh balances the richness perfectly. A simple green salad with lemon vinaigrette cuts through the cheese and butter, adding brightness to the plate. Tomato soup is a classic companion that turns this into the ultimate cozy meal, especially on chilly days. You could also serve them alongside roasted vegetables, a handful of crispy potato chips, or a bowl of fruit for a casual lunch that feels special.

• If youre feeding a crowd, slice the paninis into smaller portions and serve them as appetizers or party snacks.
• Wrap any leftovers tightly in foil and reheat them in a skillet to bring back the crispy crust.
• Pair with iced tea, lemonade, or a light white wine for a laid back lunch or dinner.

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Theres something deeply satisfying about biting into a warm panini with cheese stretching between the halves and garlic butter dripping down your fingers. I hope you make these on a day when you need something comforting and quick, and I hope they become a favorite in your kitchen too.

Recipe Q&A

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

Grill the chicken breasts for 5-6 minutes per side until they reach an internal temperature of 165°F (74°C) when measured with a meat thermometer at the thickest part. The chicken should no longer have any pink inside.

→ Can I prepare the panini ahead of time?

You can assemble the sandwiches up to 2 hours in advance and refrigerate them. Add a few extra minutes to the cooking time if they're cold. Don't spread the garlic butter too far in advance as the bread may become soggy.

→ What's the best way to get a golden, crispy exterior?

Make sure the panini press or skillet is preheated to medium heat. Spread the garlic butter generously on the outside of the bread for maximum browning. Cook for 3-5 minutes per side, pressing gently if using a skillet, until the cheese melts and bread achieves a golden-brown color.

→ Can I use different types of cheese?

Absolutely. Provolone, fontina, or a blend of Italian cheeses work wonderfully. Choose cheeses that melt well and complement the spinach and garlic flavors. Avoid harder cheeses that won't melt properly in this short cooking time.

→ How can I add more vegetables without making it too heavy?

Thin slices of roasted red peppers, sun-dried tomatoes, or fresh arugula pair beautifully with this panini. Keep portions moderate so the sandwich remains manageable. Pat dry any moisture from vegetables before assembling to prevent a soggy sandwich.

→ What's the ideal bread choice for this panini?

Rustic Italian bread or sourdough works best because they have a sturdy crumb structure that holds up to pressing and creates a satisfying crunch. Ciabatta is another excellent option. Avoid soft breads that will compress too much when pressed.