Pin It The smell of garlic butter hitting hot bread is what sold me on paninis forever. I used to think they were just fancy grilled cheese until a friend made me one with actual grilled chicken and spinach tucked inside. The crunch of the golden crust against the soft, melty center changed my mind in one bite. Now I keep cooked chicken in my fridge just so I can throw these together on busy nights. They taste like effort but come together faster than ordering takeout.
I started making these on weeknights when my kids were tired of the same rotation of dinners. They loved anything they could pick up with their hands, and I loved sneaking spinach past them without a fight. The first time I served these, my youngest asked if we were having restaurant food. I didnt correct her. It became our Thursday tradition for a while, and I still get requests for it when someone needs cheering up.
Ingredients
- Boneless, skinless chicken breasts: These grill up fast and slice cleanly, but you can absolutely use rotisserie chicken or leftover grilled thighs to save time.
- Olive oil: Brushing the chicken keeps it moist on the grill and adds a subtle richness that plays well with the garlic butter.
- Salt, black pepper, and dried Italian herbs: Simple seasoning that lets the chicken shine without competing with the garlic and cheese.
- Unsalted butter: Softened butter spreads easily and crisps the bread perfectly when pressed, and using unsalted lets you control the salt level.
- Garlic cloves: Fresh garlic makes all the difference here, it gets sweet and mellow as the butter melts into the bread.
- Fresh parsley: A little brightness that cuts through the richness and makes the garlic butter taste more intentional.
- Rustic Italian or sourdough bread: Sturdy enough to hold up to pressing and thick enough to get crispy outside while staying soft inside.
- Fresh baby spinach: Wilts just enough under the heat and adds color and nutrition without any bitterness.
- Shredded mozzarella cheese: Melts beautifully and gives you those stretchy, gooey pulls everyone loves in a panini.
- Grated Parmesan cheese: Adds a salty, nutty depth that makes the whole sandwich taste more grown up.
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 the internal temperature hits 165 degrees and the juices run clear.
- Rest and slice:
- Let the chicken rest for 5 minutes so the juices redistribute, then slice it thinly against the grain. Thin slices make the sandwich easier to bite through and help the flavors blend better.
- Make the garlic butter:
- In a small bowl, mix the softened butter with minced garlic and chopped parsley until combined. The parsley should be finely chopped so it melts into the butter rather than sitting in clumps.
- 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 chicken, a handful of spinach, mozzarella, and a sprinkle of 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. Place the sandwiches in the press or skillet, using a heavy pan to weigh them down if youre using a skillet, and cook for 3 to 5 minutes per side until the bread is golden brown and the cheese is fully melted.
- Serve hot:
- Slice each panini in half on the diagonal and serve immediately while the cheese is still stretchy and the bread is crisp. They lose their magic once they cool down too much.
Pin It One evening I made these for a friend who had just moved and was living out of boxes. We sat on her floor with paper towels as plates, and she said it was the first real meal shed had in days. The panini was still warm, cheese stretching between bites, and it felt like such a small thing to make but it mattered. Food does that sometimes, it shows up right when someone needs it to feel like home again.
Choosing Your Bread
The bread is half the sandwich, so it matters more than you think. I like a rustic Italian loaf or sourdough because theyre sturdy enough to press without falling apart and they have enough chew to stand up to the fillings. Avoid soft sandwich bread, it turns into mush under pressure. If your bread is pre sliced, make sure the slices are at least half an inch thick. Day old bread actually works better than fresh because it crisps up without getting too dense.
Swapping the Protein
Chicken is what I use most, but turkey breast works just as well and tastes a little lighter. Rotisserie chicken is my shortcut when I dont feel like grilling, just shred it and pile it on. Ive even used leftover steak once, sliced thin, and it turned the panini into something almost fancy. If youre vegetarian, skip the meat entirely and add roasted red peppers or grilled zucchini for substance. The garlic butter and cheese carry enough flavor that the sandwich still feels complete.
Storing and Reheating
These are best eaten fresh, but if you have leftovers, wrap them tightly in foil and store them in the fridge for up to two days. Reheat them in a skillet over medium heat to bring back some of the crispness, the microwave will make them soggy. You can also freeze assembled but uncooked sandwiches wrapped in parchment and foil, then cook them straight from frozen, adding a few extra minutes to the press time. I sometimes make a double batch and freeze half for nights when I dont want to think.
- Wrap leftovers tightly in foil and refrigerate for up to two days.
- Reheat in a skillet, not the microwave, to restore the crispy texture.
- Freeze uncooked assembled sandwiches and cook directly from frozen when needed.
Pin It This panini has become my answer to whats for dinner when I dont have an answer. It feels generous and tastes indulgent, but it never asks too much of me, and thats exactly the kind of recipe I come back to again and again.
Recipe FAQs
- → Can I prepare the chicken in advance?
Yes, grill the chicken up to 24 hours ahead and store it in an airtight container in the refrigerator. Slice it just before assembling your panini for best results.
- → What if I don't have a panini press?
A large skillet works perfectly as an alternative. Place the sandwich in the skillet over medium heat and weigh it down with a heavy pan or cast iron skillet on top for 3-5 minutes per side until golden.
- → How do I prevent the bread from burning while the cheese melts?
Cook over medium rather than high heat, and keep the cooking time to 3-5 minutes per side. You can also cover the skillet with a lid to trap heat and melt the cheese faster.
- → Can I make this vegetarian?
Absolutely. Replace the chicken with grilled portobello mushrooms, eggplant, or zucchini. Season them the same way with olive oil and Italian herbs, then grill until tender.
- → What cheeses work best for this panini?
Mozzarella and Parmesan are traditional choices that melt beautifully. Provolone adds a sharper flavor, while fontina or smoked gouda can provide interesting variations.
- → How should I store leftovers?
Store cooled panini in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven at 350°F for about 10 minutes to restore crispness.