Grilled Chicken Spinach Panini

I started making these paninis on rainy Sunday afternoons when I craved something warm and filling but didn't want to spend hours in the kitchen. The smell of garlic butter hitting hot bread is what hooked me first. My kitchen would fill with that toasty, savory aroma, and suddenly the gray weather outside didn't matter. I'd press down on the sandwich with my heaviest skillet, watching the cheese ooze out the sides, and feel like I'd unlocked some kind of comfort food secret. Now it's my go-to whenever I need something quick, satisfying, and a little indulgent.

The first time I made these for friends, I panicked because I didn't own a panini press. I ended up using my cast iron skillet and a smaller pan stacked on top, filled with canned tomatoes for weight. It worked perfectly. Everyone raved about the crispy, buttery crust and the way the mozzarella stretched with every bite. One friend even asked if I'd ordered takeout and was just pretending I'd cooked. That moment taught me that good food doesn't require fancy gadgets, just a little creativity and confidence.

Ingredients

• Boneless, skinless chicken breasts: Grilling them adds a smoky depth that makes the whole sandwich sing, and slicing them thin ensures every bite has protein without being too heavy.
• Olive oil: Brushing the chicken with this keeps it moist on the grill and prevents sticking, plus it carries the seasoning beautifully.
• Salt, black pepper, and dried Italian herbs: This simple trio seasons the chicken without overpowering the garlic butter and cheese that come later.
• Unsalted butter: Softened butter spreads easily and becomes the golden, crispy base when pressed, so don't skip bringing it to room temperature.
• Garlic, minced: Fresh garlic in the butter is non-negotiable; it perfumes the bread and adds a sharp, savory kick that jarred garlic just can't match.
• Fresh parsley: A handful of this brightens the garlic butter and cuts through the richness, making each bite feel a little lighter.
• Rustic Italian or sourdough bread: Sturdy bread holds up to pressing and melting cheese without turning soggy, and the crust gets perfectly crispy.
• Fresh baby spinach: It wilts just enough under the heat to add color and a hint of earthiness without making the sandwich wet.
• Shredded mozzarella cheese: This melts into gooey, stretchy perfection and binds everything together with creamy richness.
• Grated Parmesan cheese: A sprinkle of this adds a salty, nutty layer that elevates the mozzarella from simple to sophisticated.

Instructions

Grill the chicken:

Preheat your grill pan or outdoor grill to medium-high heat. Brush the chicken breasts with olive oil, season both sides with salt, pepper, and Italian herbs, then grill for 5 to 6 minutes per side until the juices run clear and the internal temperature hits 165 degrees. Let them rest for 5 minutes before slicing thinly against the grain so they stay tender and juicy.

Make the garlic butter:

In a small bowl, mix the softened butter with minced garlic and chopped parsley until it's smooth and fragrant. This will be the magic layer that crisps up on the outside of your panini.

Assemble the sandwiches:

Lay out all 8 slices of bread on your counter. Spread the garlic butter generously on one side of each slice, then flip 4 slices over so the buttered side is down. On the unbuttered side, layer the sliced grilled chicken, a handful of baby spinach, a generous amount of mozzarella, and a sprinkle of Parmesan. Top with the remaining bread slices, buttered side facing up.

Press and cook:

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

Serve:

Remove the paninis from the heat, let them cool for just a minute, then slice each in half diagonally. Serve hot while the cheese is still stretchy and the bread is at its crispiest.

Save

One evening, my neighbor knocked on the door just as I was pulling a batch of these off the press. I offered her half of one, and she stood in my doorway, cheese stretching between bites, declaring it the best thing she'd eaten all week. We ended up sitting on my porch, splitting another panini and talking until the sun went down. It reminded me that food is never just about eating; it's about the moments it creates and the people it brings together.

Choosing Your Bread

The bread you pick makes or breaks this panini. I've tried everything from soft sandwich loaves to baguettes, and the best results come from rustic Italian or sourdough with a firm crust and airy crumb. Soft bread turns mushy under the weight of the press and the moisture from the spinach and cheese. Look for something sturdy enough to hold up to grilling but with enough texture to crisp beautifully on the outside. If your bread is a day or two old, even better—it'll soak up the garlic butter without falling apart.

Customizing Your Fillings

This recipe is a starting point, not a rulebook. I've added roasted red peppers when I had a jar open, swapped in turkey when chicken wasn't on hand, and even used arugula instead of spinach for a peppery kick. Sun-dried tomatoes, caramelized onions, or a smear of pesto all work beautifully. The key is balancing moisture and flavor—too many wet ingredients and your bread won't crisp, too many strong flavors and they'll compete instead of complement. Trust your instincts and use what you love.

Serving Suggestions

I usually serve these paninis with a simple green salad dressed in lemon vinaigrette, or a bowl of tomato soup for dipping. The acidity from the salad or soup cuts through the richness of the cheese and butter, making the whole meal feel lighter. Sometimes I'll throw together a quick side of roasted vegetables or a handful of chips if I'm in a rush. The beauty of this dish is that it's hearty enough to stand alone but also plays well with almost any side you can think of.

• Pair with a crisp white wine or sparkling water with lemon for a simple, satisfying lunch.
• Serve with pickles or a tangy coleslaw to balance the richness.
• Leftovers reheat surprisingly well in a skillet over low heat, pressed gently until warmed through.

Save

This panini has become one of those recipes I turn to when I want something comforting but don't want to overthink it. It's proof that a few good ingredients, a little heat, and some garlic butter can turn an ordinary afternoon into something worth savoring.

Recipe FAQs

→ What type of bread works best for this panini?

Rustic Italian bread or sourdough works best as they have a sturdy crust that can withstand pressing without falling apart. Look for bread with a thick exterior and soft interior for the ideal texture.

→ Can I prepare the chicken ahead of time?

Yes, you can grill the chicken several hours in advance and refrigerate it. Slice it just before assembling the panini to ensure it layers evenly and stays fresh.

→ What's the best way to press the panini without a panini press?

Use a large heavy skillet or cast iron pan over medium heat. Place the sandwich inside and weigh it down with another heavy pan or a heat-safe object for 3-5 minutes per side for even cooking and cheese melting.

→ Can I substitute the cheese?

Absolutely. Provolone, fontina, or Swiss cheese work wonderfully. You can use a single cheese or combine different varieties to create your preferred flavor profile.

→ What are some delicious additions to enhance the flavor?

Consider adding sliced tomatoes, roasted red peppers, sun-dried tomatoes, fresh basil, or caramelized onions. These additions complement the chicken and spinach beautifully without overpowering the panini.

→ How do I prevent the bread from becoming too dark while pressing?

Monitor the heat carefully and use medium rather than high heat. If the exterior is browning too quickly, reduce the heat slightly and extend the cooking time to allow the cheese to melt properly throughout.