Save The smell of garlic butter hitting hot bread is what pulled my husband into the kitchen that Saturday afternoon. I was experimenting with leftover grilled chicken, some wilted spinach that needed rescuing, and a hunch that my panini press could do better than deli sandwiches. He stood by the counter, watching cheese bubble out the sides, and said it smelled like an Italian cafe. That first bite, with its crispy edges and melty center, proved him right.
I made these for my sister during her last visit, and she ate two before I could plate the salad. She kept marveling at how something so straightforward could taste this good. We sat on the porch with our paninis and iced tea, and she asked for the recipe three times before she left. Now she texts me photos every time she makes them for her book club.
Ingredients
- Boneless, skinless chicken breasts: These grill up quickly and slice beautifully; I always let them rest a few minutes so the juices stay inside instead of running all over my cutting board.
- Olive oil: Brushing this on the chicken before grilling keeps it moist and helps the seasonings stick.
- Salt, black pepper, and dried Italian herbs: This simple trio is all the chicken needs; I learned not to overdo it because the garlic butter and cheese bring plenty of flavor.
- Unsalted butter: Softened butter mixes easily with garlic and spreads like a dream; salted butter made my first batch too salty, so I switched.
- Garlic cloves: Fresh minced garlic makes all the difference; the jarred stuff just does not have the same punch.
- Fresh parsley: This adds a bright, herby note to the butter that cuts through the richness.
- Rustic Italian or sourdough bread: Sturdy bread holds up to the press and does not get soggy; soft sandwich bread turned to mush when I tried it once.
- Fresh baby spinach: I wash and dry it well because wet spinach steams instead of wilting nicely into the cheese.
- Shredded mozzarella cheese: Melts beautifully and stretches in all the right ways; provolone works too if you want a sharper bite.
- Grated Parmesan cheese: This adds a nutty, salty depth that mozzarella alone cannot achieve.
- Olive oil for brushing: I use this if I am cooking in a skillet instead of a panini press to get that golden crust.
Instructions
- Preheat your grill:
- Get your grill pan or outdoor grill to medium high heat so it is ready to sear the chicken the moment it hits the grates. A properly heated surface gives you those beautiful char marks and locks in moisture.
- 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, mix the softened butter with minced garlic and chopped parsley until everything is evenly distributed. The butter should be soft enough to spread easily but not melted.
- Assemble the sandwiches:
- Lay out all 8 bread slices and spread garlic butter on one side of each slice. On the unbuttered side of 4 slices, layer 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 place the sandwiches inside. If using a skillet, press down with a heavy pan and cook for 3 to 5 minutes per side until the bread turns golden and the cheese melts into gooey perfection.
- Slice and serve:
- Cut each panini in half diagonally and serve immediately while the cheese is still stretchy and the bread is warm. The contrast between the crispy exterior and melty interior is what makes these irresistible.
Save These paninis have become my go to when friends drop by unexpectedly. I keep chicken in the freezer and spinach in the crisper, so I am always one panini press away from looking like I planned it all along. The sound of that press closing and the smell that follows never fails to make everyone gather in the kitchen, asking when it will be ready.
Swaps and Substitutions
I have used turkey breast instead of chicken when that is what I had grilled the night before, and it works just as well. Roasted red peppers or thin tomato slices add a sweet, tangy layer that my kids surprisingly loved. If you do not have a panini press, a heavy cast iron skillet pressed on top of the sandwiches in a regular pan does the job, though you will need to flip them carefully.
Storing and Reheating
Leftover paninis keep in the fridge for up to two days wrapped in foil. I reheat them in a skillet over medium low heat, which crisps up the bread again without drying out the filling. Microwaving turns them rubbery, which I learned the hard way during a rushed lunch break.
Serving Suggestions
I love serving these with a simple arugula salad dressed in lemon and olive oil; the peppery greens balance the richness of the cheese and butter. Tomato soup is another favorite pairing, especially in the fall when I want something cozy. A handful of kettle chips on the side never hurts either.
- Pair with a crisp white wine or sparkling water with lemon for an easy weeknight dinner.
- Pack them in foil for picnics; they taste great at room temperature too.
- Double the garlic butter and keep extra in the fridge for garlic bread emergencies.
Save This panini has earned a permanent spot in my weekly rotation because it feels indulgent without any real effort. Every time I make it, someone asks for seconds, and that is all the proof I need that it works.
Common Questions
- → Can I use a regular skillet instead of a panini press?
Yes, absolutely. A heavy skillet works perfectly as an alternative. Simply place the assembled sandwich in the heated skillet, then weigh it down with a heavy pan or cast iron press for 3-5 minutes per side until the bread is golden and the cheese is melted.
- → How do I prevent the chicken from drying out?
The key is not to overcook the chicken. Grill boneless, skinless breasts for 5-6 minutes per side over medium-high heat until just cooked through, then allow them to rest for 5 minutes before slicing. This helps retain their juices and keeps them tender.
- → What cheese works best for this panini?
Mozzarella is excellent for melting and provides a mild, creamy flavor that complements the chicken and spinach. Provolone offers a slightly sharper taste and also melts beautifully. You can use either cheese or combine both for added depth of flavor.
- → Can I prepare this ahead of time?
You can grill the chicken and prepare the garlic butter in advance, storing them separately in the refrigerator. Assemble the sandwiches just before pressing them to ensure the bread is fresh and the cheese melts evenly.
- → What are some variations I can try?
Try adding sliced ripe tomatoes, roasted red peppers, or sun-dried tomatoes for brightness. Substitute turkey breast for a leaner option, or add crispy bacon for smokiness. A thin spread of pesto or a light application of balsamic glaze can also enhance the flavor profile.
- → What sides pair well with this panini?
A simple green salad with light vinaigrette complements the richness of the cheese beautifully. Tomato soup is a classic pairing that warms the meal, or serve with roasted vegetables, crispy chips, or a fresh coleslaw for textural contrast.