Grilled Chicken Panini Sandwich
Buttery pesto, smoky grilled chicken, gooey cheese, and crusty Italian bread—this grilled chicken panini sandwich is a warm, savory hug pressed to perfection. Loaded with melty cheese, juicy tomatoes, and herby notes, it’s a cozy, satisfying upgrade to your average sandwich.
2
sandwiches
Ingredients
For the Chicken
- 2 small (250 g) chicken breast cutlets about 1/2 inch thick, or leftover grilled chicken
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) black pepper
- 1/2 tsp (1.5 g) garlic powder
- 1/2 tsp (1 g) dried oregano
- 1/2 tsp (1 g) smoked paprika
- 1/2 tsp (1 g) onion powder
- 1/4 tsp (0.5 g) crushed red pepper flakes optional
For the Panini
- 4 slices sturdy Italian bread ciabatta or focaccia also work
- 2 tbsp (30 ml) basil pesto store-bought or homemade
- 4 slices provolone cheese or mozzarella
- 1 medium (120 g) tomato ripe but not mushy, sliced
- 1/3 cup (50 g) roasted red peppers drained and sliced
- 1 handful (20 g) baby spinach
- olive oil spray for brushing bread
Equipment
- Grill pan or outdoor grill
- Panini press or heavy skillet
- Serrated Knife
Instructions
- Season the chicken: In a bowl, combine olive oil, salt, pepper, garlic powder, oregano, paprika, onion powder, and red pepper flakes (if using). Toss chicken cutlets in the mixture until well coated. Let sit while you heat the grill.
- Grill the chicken: Preheat a grill or grill pan over medium-high heat. Cook the chicken cutlets for about 5 minutes on the first side (without moving), then flip and cook another 2–3 minutes, or until cooked through and lightly charred. Remove to a plate, cover loosely with foil, and let rest 5 minutes. Slice if desired.
- Build the panini: Slice the bread horizontally, then spread a generous swipe of pesto on the cut sides. Layer provolone cheese, grilled chicken, tomato slices, roasted red peppers, and a handful of spinach. Top with the other slice of bread.
- Toast the bread: Lightly spray or brush the outside of each sandwich with olive oil.
- Press and grill: Preheat a panini press (or use a grill pan/skillet with a weight on top). Grill the sandwiches for 3–5 minutes, or until the bread is golden and crisp and the cheese is melted. If using a skillet, flip and press the sandwich again as needed.
- Slice and serve: Cut sandwiches in half on the diagonal using a serrated knife. Serve hot and enjoy!
Notes
Use leftover grilled chicken or swap in turkey for an easy variation. For extra crunch, add sliced red onion or swap the spinach for arugula. Try different breads or cheeses for your own spin. For prep-ahead, grill chicken and store separately up to 2 days before assembling and pressing your panini.
Nutrition
Calories: 620kcal | Carbohydrates: 48g | Protein: 42g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 1510mg | Potassium: 720mg | Fiber: 4g | Sugar: 6g | Vitamin A: 900IU | Vitamin C: 40mg | Calcium: 325mg | Iron: 3.2mg