Save The panini press was a wedding gift I almost returned. It sat in the box for months until one rainy Saturday when I had leftover grilled chicken and no plan for lunch. I buttered some bread, threw in whatever was in the fridge, and pressed it all together. The smell of garlic butter hitting hot metal filled the kitchen, and suddenly I understood what Id been missing. That first bite, with cheese stretching between the halves and spinach just barely wilted, made me a believer.
I made these for my sister after she helped me move apartments. We were both exhausted, covered in dust, and too tired to go out. I grilled the chicken while she unpacked kitchen boxes, and by the time we sat down, the paninis were so good she forgot to complain about the three flights of stairs. She still texts me whenever she makes them, usually with a photo and a thumbs up emoji.
Ingredients
- Boneless, skinless chicken breasts: The base protein that keeps things hearty, and grilling adds a smoky depth you cant get from deli meat.
- Olive oil: Keeps the chicken moist during grilling and prevents sticking on the grates.
- Salt, black pepper, and dried Italian herbs: A simple trio that seasons the chicken without overpowering the garlic butter later.
- Unsalted butter, softened: The canvas for garlic and parsley, and it crisps the bread to golden perfection.
- Garlic, minced: Fresh garlic is non-negotiable here, it blooms in the butter and makes the whole sandwich sing.
- Fresh parsley, finely chopped: Adds a bright, grassy note that cuts through the richness.
- Rustic Italian or sourdough bread: Sturdy enough to hold up under pressure and soak up butter without falling apart.
- Fresh baby spinach: Wilts just enough to add color and a hint of earthiness without turning soggy.
- Shredded mozzarella cheese: Melts beautifully and stretches in all the right ways.
- Grated Parmesan cheese: Adds a salty, nutty punch that mozzarella alone cant deliver.
Instructions
- Preheat the grill:
- Get your grill pan or outdoor grill nice and hot over medium-high heat so the chicken gets those charred lines. A properly heated surface seals in the juices.
- Season and grill the chicken:
- Brush each breast with olive oil, then season both sides with salt, pepper, and Italian herbs before placing them on the grill. Cook for 5 to 6 minutes per side until the internal temperature hits 165 degrees, then let them rest for 5 minutes before slicing thinly against the grain.
- Make the garlic butter:
- In a small bowl, mash together softened butter, minced garlic, and chopped parsley until its evenly combined. This is what transforms plain bread into something crave-worthy.
- Assemble the paninis:
- Lay out all 8 bread slices and spread garlic butter on one side of each. On the unbuttered side of 4 slices, layer sliced chicken, a handful of spinach, mozzarella, and a sprinkle of Parmesan, then top with the remaining bread slices with 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, set a heavy pan on top to weigh them down. Cook for 3 to 5 minutes per side until the bread is golden brown and the cheese is fully melted and gooey.
- Serve:
- Slice each panini in half diagonally and serve immediately while the cheese is still stretchy. The contrast between crispy bread and molten center is everything.
Save One winter evening, I made a double batch of these for a casual game night. Everyone was supposed to bring something, but my paninis disappeared first. My friend Sarah, who usually picks at food, ate two halves and asked if I could teach her how to make them. We stood in my kitchen the next week, her phone recording every step, and now she makes them for her kids every Sunday. Its funny how a sandwich can become a small tradition.
Choosing Your Bread
The bread is more important than you might think. Ive tried this with soft sandwich bread and it just dissolves under pressure, turning into a greasy mess. Rustic Italian or sourdough has the structure to stand up to heat and butter while still giving you that satisfying crunch. Look for slices that are about half an inch thick, anything thinner gets lost, anything thicker wont press evenly. If your loaf is unsliced, cut it yourself so you control the size.
Getting the Cheese Right
Mozzarella melts like a dream, but on its own it can be a little bland. Thats where the Parmesan comes in, adding sharpness and depth. Ive also used provolone when I wanted something with more bite, and fontina when I was feeling fancy. The key is using at least two cheeses so you get both melt and flavor. Shred your own if you can, pre-shredded cheese has anti-caking agents that can make it gummy instead of gooey.
Making It Your Own
This recipe is a template, not a rulebook. Ive added sliced tomatoes in the summer when theyre sweet and juicy, and roasted red peppers in the fall when I want something smoky. Turkey breast works just as well as chicken, and Ive even used rotisserie chicken from the store when I was short on time. If you dont have a panini press, a cast iron skillet and a heavy pot work perfectly. The important part is the garlic butter and the press, everything else is negotiable.
- Try adding a smear of pesto on the inside for an extra layer of flavor.
- Swap spinach for arugula if you want a peppery bite.
- Serve with tomato soup or a simple green salad to round out the meal.
Save Theres something deeply comforting about a hot pressed sandwich made with your own hands. Whether its a quick lunch or something you make for people you care about, this panini delivers every time.
Recipe FAQs
- → 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). The meat should be opaque throughout with no pink inside. Let them rest for 5 minutes before slicing to retain juices.
- → Can I prepare this without a panini press?
Yes, you can use a large skillet instead. Place the assembled sandwich in the skillet and top with a heavy pan or cast iron skillet to press it down. Cook 3-5 minutes per side until the bread is golden and cheese is melted.
- → What cheese works best for this panini?
Mozzarella is traditional and melts beautifully, but provolone offers a richer flavor. You can also use fontina or a blend of cheeses. Avoid hard cheeses that don't melt easily.
- → Can I add vegetables to this sandwich?
Absolutely! Sliced tomatoes, roasted red peppers, sun-dried tomatoes, or caramelized onions complement the chicken and spinach wonderfully. Add them in the layering step before pressing.
- → What would pair well as a side dish?
A simple green salad with vinaigrette or creamy tomato soup are classic pairings. You could also serve it with pasta salad, roasted vegetables, or crispy fries for a heartier meal.
- → Can I make this with turkey instead?
Yes, turkey breast is an excellent substitute for chicken. Use the same grilling time and seasoning. It will have a slightly different but equally delicious flavor profile.