Save The panini press was a garage sale find I almost passed up, but my neighbor swore it changed her lunch routine. That first week, I burned three sandwiches trying to figure out the timing. Then I made this grilled chicken spinach panini on a rainy Thursday, and suddenly that clunky appliance made perfect sense. The smell of garlic butter hitting hot bread filled the kitchen, and I understood why people get obsessed with pressed sandwiches.
I started making these on Sundays when my sister would come over to avoid doing her laundry at the laundromat. We'd sit at the counter with halved paninis and iced tea, talking through her week while cheese stretched between bites. She'd always steal the crispiest corner off my plate. Now every time I press one of these, I set aside the best corner piece out of habit, even when I'm eating alone.
Ingredients
- Boneless, skinless chicken breasts: These grill up fast and slice beautifully when you let them rest a few minutes, keeping all the juices inside instead of on your cutting board.
- Olive oil: Brushing it on the chicken before grilling prevents sticking and helps the seasonings cling to the meat.
- Salt, black pepper, and dried Italian herbs: This simple trio makes the chicken taste intentional without needing a long marinade.
- Unsalted butter: Softened butter mixes easily with garlic and spreads smoothly on bread without tearing it.
- Garlic cloves: Fresh minced garlic in the butter is what makes people ask what smells so good.
- Fresh parsley: A little greenery in the garlic butter adds a bright note that balances the richness.
- Rustic Italian or sourdough bread: Sturdy bread holds up to pressing and doesn't turn to mush under all that melted cheese.
- Fresh baby spinach: It wilts just enough from the heat without making the sandwich soggy, and adds color and a little earthiness.
- Shredded mozzarella cheese: Melts into creamy, stretchy goodness that holds everything together.
- Grated Parmesan cheese: Adds a salty, nutty layer that makes the flavor more complex.
Instructions
- Preheat your grill:
- Get your grill pan or outdoor grill going over medium-high heat so it's ready when the chicken is seasoned. A properly heated surface gives you those beautiful grill marks and keeps the meat from sticking.
- Season and grill the chicken:
- Brush the chicken with olive oil, sprinkle on the salt, pepper, and Italian herbs, then grill for 5 to 6 minutes per side until cooked through. Let it rest for 5 minutes before slicing thinly so the juices redistribute instead of running everywhere.
- Make the garlic butter:
- Stir together the softened butter, minced garlic, and chopped parsley in a small bowl until everything is evenly mixed. This is the secret weapon that makes the bread irresistible.
- Assemble the sandwiches:
- Lay out all your bread slices and spread garlic butter on one side of each piece. On the unbuttered side of four slices, pile on the sliced chicken, 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 cook the sandwiches for 3 to 5 minutes per side, pressing down with a heavy pan if you're using a skillet. You want golden, crispy bread and completely melted cheese.
- Slice and serve:
- Cut each panini in half and serve immediately while the cheese is still gooey and the bread is crackling. The first bite is always the best.
Save One afternoon my coworker mentioned she never knew what to do with leftover grilled chicken, and I told her about these paninis. She texted me two days later with a photo of four perfectly golden sandwiches lined up on her counter, saying her kids actually ate spinach without complaining. That's when I realized this recipe does more than feed people, it quietly solves the weeknight dinner problem without anyone noticing they're eating something healthy.
Choosing Your Bread
The bread matters more than you'd think. I've tried soft sandwich bread and it just compresses into a dense, sad layer. Rustic Italian or sourdough has enough structure to stay crispy outside and tender inside. Look for bread with a good crust and an open crumb, the kind that has irregular holes when you slice it. If your loaf is pre-sliced, make sure the slices are at least half an inch thick so they don't fall apart under pressure.
Getting the Cheese Right
Mozzarella is classic because it melts so smoothly, but provolone works if you want a sharper flavor. I've learned to shred cheese from a block instead of buying pre-shredded because it melts better without that weird chalky coating. The Parmesan adds a salty punch that makes every bite more interesting. If you're feeling adventurous, try mixing in a little fontina or adding a smear of pesto under the cheese.
Making It Without a Panini Press
I didn't own a panini press for the first year I made these, and they turned out great in a regular skillet. Use a cast iron pan or another heavy skillet to weigh down the sandwich while it cooks. Press firmly but not so hard that all the filling squishes out the sides. Flip carefully after a few minutes and press again until both sides are golden.
- Wrap the bottom of your weight pan in foil so melted cheese doesn't cement it shut.
- Medium heat is your friend, too hot and the bread burns before the cheese melts.
- If you're cooking multiple sandwiches, keep finished ones warm in a low oven while you press the rest.
Save These paninis have become my answer to almost everything: quick dinners, using up leftovers, impressing someone without trying too hard. Once you've made them a few times, you'll start thinking of them whenever you have good bread and a little time.
Recipe FAQs
- → Can I make this panini ahead of time?
You can grill the chicken and prepare the garlic butter ahead, storing them separately in the refrigerator for up to 2 days. Assemble and press the panini fresh for best results, as the bread is most enjoyable warm and crispy.
- → What's the best way to grill chicken breasts evenly?
Pound the chicken breasts to uniform thickness before grilling to ensure even cooking. Grill for 5-6 minutes per side over medium-high heat until the internal temperature reaches 165°F. Let them rest for 5 minutes before slicing to retain moisture.
- → Can I use a regular skillet instead of a panini press?
Absolutely. Heat a large skillet over medium heat and place the assembled panini inside. Use a heavy pan, cast iron skillet, or foil-wrapped bricks placed on top to press the sandwich while cooking 3-5 minutes per side until golden and cheese melts.
- → What cheese works best for this sandwich?
Mozzarella and Parmesan offer excellent melting and flavor balance. Provolone provides a sharper taste if you prefer. Use freshly shredded cheese for better melting compared to pre-packaged varieties.
- → How do I keep the spinach from making the bread soggy?
Wash and thoroughly dry the fresh baby spinach before assembling. Pat with paper towels to remove excess moisture. Layer the spinach between the cheese and chicken to create a moisture barrier protecting the bread.
- → What sides pair well with this panini?
Serve alongside a crisp green salad, hearty tomato soup, or roasted vegetable sides. Lightly dressed arugula salad complements the rich, buttery flavors of the sandwich.