Save to Pinterest The smell of garlic butter hitting a hot panini press is something I never get tired of. One Saturday afternoon, I threw together what I thought would be a simple grilled chicken sandwich, but the moment that first bite cracked through the golden crust into warm, melty cheese and tender chicken, I knew I'd stumbled onto something worth repeating. My kitchen smelled like an Italian café for hours. Now, this panini is my go-to when I want something that feels special but comes together faster than ordering takeout.
I made this for my sister one rainy Tuesday when she stopped by unexpectedly. She took one bite, closed her eyes, and said it reminded her of the panini we shared in a tiny shop in Florence years ago. We sat at my kitchen counter, rain tapping the windows, and for a few minutes it felt like we were back in that cramped European café. Food has a way of doing that.
Ingredients
- Boneless, skinless chicken breasts: The star protein here; I like to pound them slightly for even cooking, and a quick rest after grilling keeps them juicy instead of dry.
- Olive oil: Brushing the chicken with this before grilling adds moisture and helps the seasonings stick without turning the meat rubbery.
- Salt, black pepper, and dried Italian herbs: Simple seasonings that let the chicken shine without overpowering the garlic butter or cheese.
- Unsalted butter: Softened butter spreads easily and gives you control over the salt level, especially when you're adding Parmesan later.
- Garlic cloves: Fresh garlic makes all the difference; the raw bite mellows beautifully as it cooks into the butter on the press.
- Fresh parsley: A handful of brightness that cuts through the richness and makes the garlic butter feel less heavy.
- Rustic Italian or sourdough bread: Sturdy enough to hold up under pressure but airy enough to crisp perfectly; day-old bread actually works better because it doesn't get soggy.
- Fresh baby spinach: I always wash and dry it well; any lingering water will steam the bread instead of crisping it.
- Shredded mozzarella cheese: Melts like a dream and gives you those Instagram-worthy cheese pulls, though provolone adds a sharper, smokier flavor if you prefer.
- Grated Parmesan cheese: Adds a salty, nutty depth that mozzarella alone can't provide, and it crisps up beautifully on the edges.
Instructions
- Fire Up the Grill:
- Preheat your grill pan or outdoor grill to medium-high heat so it's ready to sear the chicken with those beautiful char marks. You want it hot enough to hear a sizzle when the chicken hits the surface.
- Season and Grill the Chicken:
- Brush the chicken breasts 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 reaches 165°F, 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 it's smooth and fragrant. This is the secret weapon that makes the whole panini sing.
- Assemble the Sandwiches:
- Lay out your bread slices and spread the garlic butter on one side of each piece, then flip four slices over and layer them with sliced chicken, spinach, mozzarella, and Parmesan before topping with the remaining bread, buttered side facing out. Press down gently so everything holds together.
- Press and Cook:
- Heat your panini press or a large skillet over medium heat, then place the sandwiches in the press or skillet, using a heavy pan to weigh them down if you don't have a press. Cook for 3 to 5 minutes per side until the bread is golden brown and the cheese is fully melted and gooey.
- Slice and Serve:
- Remove the panini from the heat, let them cool for just a minute so you don't burn your mouth, then slice them in half diagonally and serve immediately while they're still hot and crispy.
Save to Pinterest There's something about the way the cheese stretches when you pull apart a freshly pressed panini that makes everyone at the table pause and smile. I've made this for quick weeknight dinners, lazy Sunday brunches, and even late-night snacks when nothing else sounded right. It never fails to feel like a small celebration, no matter the occasion.
Choosing Your Bread
The bread you pick can make or break this panini. I learned this the hard way when I used soft sandwich bread once and ended up with a flattened, mushy mess. Go for something with structure—ciabatta, sourdough, or a good rustic Italian loaf. Day-old bread is actually ideal because it's slightly drier and crisps up beautifully without falling apart. If your bread is too fresh and soft, toast it lightly before assembling to give it a head start.
Variations Worth Trying
Once you've nailed the classic version, this panini becomes a canvas for whatever you're craving. I've swapped the chicken for turkey, added roasted red peppers for a sweet smokiness, and even tucked in a few sun-dried tomatoes when I had them hanging around. A smear of pesto on the inside takes it in a completely different direction, and if you're feeling bold, a drizzle of balsamic glaze after cooking adds a tangy-sweet finish that's hard to resist.
Serving Suggestions
This panini is hearty enough to stand alone, but I love pairing it with something light and bright to balance the richness. A simple arugula salad with lemon vinaigrette cuts through the cheese and garlic butter beautifully. On colder days, a bowl of tomato soup on the side turns this into the ultimate comfort meal. If you're serving a crowd, slice each panini into thirds and serve them as appetizers—they disappear faster than you'd think.
- Serve with a crisp green salad dressed in olive oil and lemon.
- Pair with tomato basil soup for dipping.
- Cut into smaller pieces for a party platter that always gets finished.
Save to Pinterest This panini has earned its place in my regular rotation, and I hope it does the same in yours. There's something deeply satisfying about pulling a golden, crispy sandwich off the press and knowing you made something this good with your own hands.
Recipe FAQs
- → How do I prevent the chicken from drying out?
Don't overcook the chicken breasts. Grill them for 5-6 minutes per side until they reach an internal temperature of 165°F. Resting the chicken for 5 minutes after grilling allows the juices to redistribute, keeping the meat tender and moist.
- → Can I use a panini press instead of a skillet?
Yes, a panini press works perfectly and is actually ideal for this sandwich. It applies even pressure on both sides, helping the cheese melt uniformly and creating the signature pressed appearance. If using a skillet, place a heavy cast iron pan or baking sheet on top to weigh down the sandwich.
- → What cheese works best for this panini?
Mozzarella and Parmesan are traditional choices that melt beautifully together. You can also substitute provolone for a slightly sharper flavor, or use a combination of fontina and asiago for more depth. Choose cheeses that melt well for the best results.
- → Can I prepare this ahead of time?
You can assemble the panini up to 2 hours ahead and keep it refrigerated. However, it's best to press and cook it just before serving for optimal texture and melted cheese. The garlic butter can be made the night before and stored in the refrigerator.
- → What are good side dish pairings?
A crisp arugula salad with lemon vinaigrette complements the richness of the cheese. Tomato soup is a classic pairing that balances the savory panini. Roasted vegetables, coleslaw, or a simple caprese salad also work well alongside this main dish.
- → How should I store leftovers?
Wrap cooled panini tightly in foil or plastic wrap and refrigerate for up to 2 days. Reheat gently in a skillet over medium heat for a few minutes to restore the crispy exterior without overcooking the filling. Alternatively, reheat in a panini press for 2-3 minutes.