Grilled Chicken Panini Recipes

I cannot resist a sandwich that crunches, squeaks with melting cheese, and still feels like something I could eat with one hand while juggling a toddler and a grocery bag. This grilled chicken panini is that thing: simple pieces of juicy chicken, tangy mayo or pesto, a little melty cheese, and bread that gets gloriously browned and pressed. It’s fast, forgiving, and hits the kind of cozy-satisfying note that makes weekday dinners feel like an event.

My husband declared this a “forever sandwich” the first week I made it, which felt dramatic and also very accurate. The kids will eat the chicken and hand me the soggy crusts like some kind of prize. Once we ran out of sandwich bread and I wrapped it in foil and put it in the toaster oven like a burrito — not my finest moment, but still edible. It’s become our lazy Saturday lunch hero and the thing I bring when someone needs comfort food and zero fuss.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Creamy Beef and Noodle Casserole Recipe

DINNER

Wiener Schnitzel Delight

DINNER

Easy Parmesan Crusted Chicken

DINNER

Sausage Peppers and Onions Delight

This sandwich is where my impulsive ingredient swaps finally pay off. I’ve used pesto instead of mayo on a whim and never looked back. I once forgot to pat the chicken dry and ended up with a slightly soggy mess — learned to dry, season, and then press. The panini press is magical but a heavy skillet and another skillet as a weight work fine in a pinch. Also, don’t tell anyone, but I sometimes toast the bread first and then assemble so I can avoid soggy-bottom anxiety.

Shopping Tips

– Protein: Pick thin chicken cutlets or small breasts you can butterfly — they grill quickly and fit the bread. If you’re short on time, grab a rotisserie chicken and shred it.
– Cheese: Go for melty types like provolone, mozzarella, or fontina; avoid crumbly cheeses that won’t glue the sandwich together.
– Grains/Pasta: Choose a sturdy bread — ciabatta, sourdough, or a focaccia slice holds up best to pressing without collapsing.
– Vegetables: Use crisp, thinly sliced toppings (tomato, red onion, roasted peppers) to avoid extra moisture inside the sandwich.
– Fats & Oils: A little olive oil or butter on the bread makes the golden crust happen; use a mild oil if you don’t want the flavor to compete.
– Fresh Herbs: Basil or arugula bring brightness — buy a small bunch and keep it wrapped in a damp paper towel so it survives the week.

Prep Ahead Ideas

– Pound or butterfly the chicken and marinate it the night before so flavors actually get in there; keep it in a sealed container or zip-top bag.
– Shred or slice cheese and stack it between parchment in the fridge so it’s ready to go.
– Wash and dry greens and store them wrapped in a paper towel inside a container to prevent limp leaves.
– Pre-slice any veggies and keep them in a shallow box to make assembly a one-handed, chaotic-kitchen miracle.

✔Time-Saving Tricks

– Use leftover or rotisserie chicken when you’re in a pinch — you’ll cut assembly time in half.
– Preheat your panini press or skillet so the bread crisps immediately; sitting sandwiches = soggy sandwiches.
– Pre-slice cheese and veggies the night before; the actual build-and-press step then takes a minute.
– If you don’t want to kneel over a hot stove, finish the sandwich in the oven under the broiler for quick melty cheese.

✔Common Mistakes

– Overstuffing the panini: I once jammed so much filling in that the bread wouldn’t close — the result was a leaking, floppy mess. Trim fillings to a single layer so everything heats evenly.
– Skipping the dry step: wet chicken or watery tomatoes make the bread soggy fast; pat everything dry before assembling.
– Too much heat: burning the outside before the cheese melts is tragic. Medium heat lets the inside catch up.
– Not resting the chicken: if you slice it straight from the pan, juices escape everywhere. Let it sit a beat to stay juicy.

What to Serve It With

– A simple peppery arugula salad with lemon vinaigrette.
– Crispy oven fries or sweet potato wedges for dunking.
– A warm bowl of tomato soup for dunkable nostalgia.
– Quick pickles or a dill pickle spear to cut through richness.

✔Tips & Mistakes

– Preheat your press or skillet; hot surface = crispy crust.
– Salt the chicken early so it seasons through, but not so late that the salt sits on the surface.
– If the sandwich isn’t browning, add a touch more fat to the bread.
– Oops fix: soggy panini? Pop it back on the skillet (dry, medium heat) and press with a heavy pan to revive the crunch.

✔Storage Tips

Leftovers keep in the fridge for a couple days in an airtight container. Reheat in a skillet or toaster oven to bring back the crisp — the microwave will give you sad, chewy bread. Cold panini are fine for breakfast if you’re into cold cheese and crunchy nostalgia; I’ll eat it cold rather than waste it, no shame.

✔Variations and Substitutions

Turkey or thin roast beef work great instead of chicken. Swap mayo for pesto, honey mustard, or a smear of fig jam for sweetness. For a vegetarian twist, use grilled vegetables and a smear of goat cheese or halloumi slices. Avoid watery fillings — roast or drain them first.

Frequently Asked Questions

Grilled Chicken Panini Recipes

Golden, crispy paninis stuffed with juicy grilled chicken, melty mozzarella, and herby pesto. A weeknight-friendly, cafe-style sandwich.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 lb boneless, skinless chicken breast pounded to even thickness
• ▢ 1.5 tbsp olive oil
• ▢ 1 tbsp lemon juice
• ▢ 0.75 tsp kosher salt
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 0.5 tsp garlic powder
• ▢ 0.75 tsp Italian seasoning
• ▢ 12 oz ciabatta bread split and cut into 4 sandwich pieces
• ▢ 0.33 cup basil pesto
• ▢ 6 oz fresh mozzarella sliced
• ▢ 6 oz tomato thinly sliced
• ▢ 2 cup baby spinach
• ▢ 2 oz red onion thinly sliced, optional
• ▢ 1 tbsp unsalted butter softened
• ▢ 1 tbsp balsamic glaze optional, for serving

Instructions

Preparation Steps

• Pound chicken to an even 1/2-inch thickness for quick, even cooking.
• Season chicken with olive oil, lemon juice, salt, pepper, garlic powder, and Italian seasoning. Toss to coat and rest 10 minutes.
• Heat a grill pan or skillet over medium-high. Cook chicken 4–5 minutes per side until 165°F. Rest 5 minutes, then slice.
• Warm a panini press or large skillet on medium. Spread pesto on cut sides of the ciabatta.
• Layer mozzarella, sliced chicken, tomato, red onion, and spinach on the bottom halves. Cap with the tops.
• Lightly butter the outsides of the sandwiches.
• Press or cook 3–4 minutes per side until bread is crisp and cheese melts. Slice and serve with balsamic glaze.

Notes

Swap pesto for sun-dried tomato mayo, or add roasted red peppers for extra sweetness. Leftovers reheat best in a hot skillet for 2–3 minutes per side; avoid microwaving to keep the crust crisp.

This recipe is an original creation inspired by classic Grilled Chicken Panini Recipes flavors. All ingredient ratios and instructions are independently developed.