Grilled Chicken Spinach Panini

The smell of garlic butter hitting a hot panini press is one of those kitchen aromas that stops people in their tracks. I started making these paninis on weeknights when I needed something that felt indulgent but came together faster than ordering takeout. The combination of juicy grilled chicken, wilted spinach, and two kinds of melted cheese pressed between crispy, golden bread became an instant weeknight hero. It's the kind of sandwich that makes you wonder why you ever settled for cold deli meat.

I made these for a group of friends who showed up unannounced one rainy Saturday afternoon. I had grilled chicken left over from the night before, some spinach that needed using, and good bread from the morning market. Within twenty minutes, I had four golden paninis on the table, and the conversation stopped completely while everyone ate. One friend looked up mid bite and said it tasted like something from a cafe, which might be the best compliment a home cooked meal can get.

Ingredients

• Boneless, skinless chicken breasts: These grill up quickly and slice beautifully for layering, and I always season them generously because bland chicken ruins a good sandwich.
• Olive oil: A light coating keeps the chicken moist on the grill and prevents sticking without adding heaviness.
• Salt, black pepper, and dried Italian herbs: This simple trio brings out the chicken flavor and ties everything together with familiar, comforting notes.
• Unsalted butter, softened: Softened butter spreads easily and crisps the bread to a perfect golden brown when pressed.
• Garlic, minced: Fresh garlic in the butter makes the whole kitchen smell like an Italian bistro and adds a subtle sharpness.
• Fresh parsley, finely chopped: A handful of parsley brightens the garlic butter and adds a pop of color and freshness.
• Rustic Italian or sourdough bread: Sturdy bread with a good crust holds up to grilling and soaks up the garlic butter without getting soggy.
• Fresh baby spinach: Spinach wilts just enough under the heat, adding texture and a mild earthiness that balances the richness.
• Shredded mozzarella cheese: Mozzarella melts beautifully and creates those irresistible cheese pulls everyone loves.
• Grated Parmesan cheese: Parmesan adds a salty, nutty depth that mozzarella alone can't quite achieve.

Instructions

Grill the chicken:

Preheat your grill pan or outdoor grill to medium high heat, brush the chicken with olive oil, and season both sides with salt, pepper, and Italian herbs. Grill for 5 to 6 minutes per side until the juices run clear, then let it 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 everything is evenly distributed. This garlic butter is the secret to the crispy, flavorful crust.

Assemble the paninis:

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, shredded mozzarella, and grated Parmesan, then top with the remaining bread slices, buttered side facing out.

Press and cook:

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

Serve:

Slice each panini in half on the diagonal and serve immediately while the cheese is still gooey and the bread is crispy. The contrast between hot, melty filling and crunchy exterior is what makes this sandwich unforgettable.

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There's something about cutting into a panini and watching the steam rise, the cheese stretch, and the spinach peek out from the edges that makes it feel like a small victory. I've made these on ordinary Tuesdays and served them at casual weekend lunches, and every time, they turn a simple meal into something people remember. It's proof that comfort food doesn't have to be complicated to feel special.

Choosing Your Bread

The bread you choose makes or breaks a panini. I've learned that soft sandwich bread turns into a soggy mess under pressure, while a sturdy rustic loaf or sourdough holds its shape and crisps beautifully. Look for bread with a good crust and a slightly chewy interior. If your bread is too thick, slice it thinner so it presses evenly and the cheese melts all the way through.

Making It Your Own

This recipe is a flexible starting point. I've swapped in turkey, added roasted red peppers, or layered in sun dried tomatoes when I had them on hand. Sometimes I use provolone instead of mozzarella, or a mix of fontina and Gruyere for a richer flavor. The garlic butter can handle fresh basil or oregano instead of parsley. Once you nail the technique, you can riff on the fillings endlessly.

Serving Suggestions

These paninis pair beautifully with a simple green salad dressed in lemon vinaigrette or a bowl of warm tomato soup for dipping. I've also served them with a handful of crispy kettle chips or homemade potato wedges on the side. They're hearty enough to stand alone but also work well as part of a casual spread for lunch or dinner.

• Serve with a light arugula salad tossed in olive oil and lemon for a peppery contrast.
• Pair with tomato basil soup for a classic, comforting combination.
• Add a handful of pickles or marinated olives on the side for a tangy, briny bite.

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This panini has earned a permanent spot in my weeknight rotation because it delivers big flavor with minimal fuss. I hope it becomes one of those recipes you reach for when you want something satisfying, quick, and just a little bit special.

Recipe Questions & Answers

→ Can I prepare the panini ahead of time?

You can assemble the panini up to 2 hours before pressing, then wrap and refrigerate. Press just before serving for the best texture and melted cheese.

→ What cheese works best for this panini?

Mozzarella melts beautifully and pairs perfectly with spinach and garlic. Provolone or fontina offer richer flavors. Combine with Parmesan for added depth and nuttiness.

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

Grill chicken until it reaches an internal temperature of 165°F (74°C). It should be opaque throughout with no pink centers. Let it rest for 5 minutes before slicing.

→ Can I make this without a panini press?

Absolutely. Use a large skillet over medium heat and place a heavy pan or cast-iron skillet on top of the sandwich to weight it down, pressing occasionally for even browning.

→ What are good substitutions for the spinach?

Try arugula for peppery notes, kale for heartiness, or roasted red peppers for sweetness. Fresh basil also complements the garlic butter and chicken beautifully.

→ How should I store leftover panini?

Store cooled panini wrapped in foil in an airtight container for up to 2 days. Reheat gently in a skillet or oven to avoid soggy bread while keeping cheese melted.