There’s something deeply satisfying about a perfectly made chicken panini—that beautiful crosshatch of grill marks on golden, toasty bread, the way the cheese oozes out just slightly at the edges, and that first bite where all the warm, savory fillings come together. This chicken panini is a comforting, handheld meal that feels both rustic and a little bit fancy. It’s my go-to for a quick yet impressive lunch, a simple dinner that feels special, or whenever I need to use up leftover roast chicken in the most delicious way possible.

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Why You’ll Love This Chicken Panini

Incredibly versatile: The basic formula is a perfect canvas for your favorite flavors.
Perfect texture: A crisp, golden-brown exterior gives way to a tender, moist, and flavor-packed filling.
Surprisingly fast: Ready in under 10 minutes if using pre-cooked chicken.
Restaurant-quality treat: Recreate a café favorite at home for a fraction of the cost.

Ingredients & Tools

• 2 boneless, skinless chicken breasts (about 450 g total), or 2 cups shredded cooked chicken
• 2 tbsp olive oil, plus more for brushing
• 1 tbsp balsamic vinegar
• 1 tsp dried Italian seasoning
• 1 large garlic clove, minced
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 4 slices of good, sturdy bread (like ciabatta, sourdough, or a thick Italian loaf)
• 4 slices provolone or mozzarella cheese
• 2 tbsp pesto or mayonnaise
• Handful of fresh spinach or arugula
• 4-6 slices of tomato

Tools: A panini press is ideal, but a grill pan or heavy skillet with a foil-wrapped brick or another heavy pan for pressing will work perfectly.

Notes: Don’t be tempted to use flimsy, pre-sliced sandwich bread here—it just can’t stand up to the pressure and will collapse. A sturdy, crusty bread with a soft crumb is your best friend. And if you have the extra minute, letting the chicken marinate even briefly makes a world of difference in flavor penetration.

Nutrition (per serving)

Serves: 2 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Chicken Prep is Key. If using raw chicken breasts, I highly recommend pounding them to an even ½-inch thickness. This ensures they cook quickly and evenly, preventing a dry exterior and a raw interior. It’s a simple step with a huge payoff.
• Your Bread Choice Matters. You need a bread with some structural integrity. Ciabatta, focaccia, or a sturdy sourdough are fantastic. They have a crisp crust and an airy, chewy interior that won’t turn to mush under heat and pressure.
• Don’t Overstuff. It’s tempting to load up your sandwich with every filling imaginable, but a little goes a long way. Overfilling can prevent the bread from sealing properly, leading to a messy squeeze-out and uneven cooking. Aim for balanced layers.
• Room Temperature is Your Friend. If your chicken and cheese are straight from the fridge, let them sit out for 10-15 minutes before assembling. This helps the center of the panini heat through perfectly by the time the bread is golden brown.

How to Make Chicken Panini

Storage & Freshness Guide

• Fridge: Store assembled but uncooked panini wrapped tightly in plastic wrap for up to 1 day. Cooked panini keep in an airtight container for 2–3 days.
• Freezer: Wrap cooked and cooled panini individually in foil, then place in a freezer bag for up to 1 month.
• Reviving: Reheat in a toaster oven or oven at 375°F until warm and crisp, about 8–10 minutes. Avoid the microwave to prevent sogginess.

Serving Suggestions

Complementary Dishes

• A Simple Arugula Salad — The peppery bite of arugula dressed with just a squeeze of lemon juice and a drizzle of olive oil cuts through the richness of the panini beautifully, creating a perfect balanced plate.
• Sweet Potato Fries or Crispy Roasted Potatoes — For a truly indulgent meal, nothing beats a side of something starchy and salty. The sweet and savory combo with the fries is just irresistible.
• A Bowl of Tomato Soup — This is the classic, comforting pairing for a reason. Dunking a corner of your crispy, cheesy panini into a creamy, hot tomato soup is a little bite of heaven.

Drinks

• A Crisp Italian Lager — The clean, effervescent quality of a light beer like a Peroni cleanses the palate between bites and complements the savory, herby notes in the sandwich without overpowering them.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing against the warm, melted cheese and hearty chicken, making each bite feel new again.
• A Dry Rosé — The bright acidity and subtle berry notes in a chilled glass of rosé work wonderfully with the pesto and tomato, elevating your casual lunch into a proper al fresco occasion.

Something Sweet

• Lemon Sorbet — After a rich and savory meal, a scoop of intensely tart and refreshing lemon sorbet is the perfect palate cleanser. It’s light, bright, and feels like a clean finish.
• Dark Chocolate Almond Biscotti — The bitter notes of dark chocolate and the crunchy texture of biscotti are fantastic for dipping into a post-meal espresso, providing a not-too-sweet end to your feast.
• Fresh Berries with Whipped Cream — Sometimes simple is best. A bowl of mixed fresh berries with a dollop of lightly sweetened whipped cream is effortless, elegant, and satisfyingly sweet.

Top Mistakes to Avoid

• Mistake: Using the wrong bread. Soft, thin sandwich bread will be crushed by the press and become unpleasantly soggy. You need a bread with a robust crust and a firm, chewy crumb that can withstand the pressure and heat.
• Mistake: Skipping the fat on the bread’s exterior. Brushing the outside of the bread with olive oil or butter is non-negotiable. This is what creates that wonderfully crisp, golden, and flavorful crust. Without it, you’re just steaming the bread.
• Mistake: Putting cold fillings straight from the fridge. I’ve messed this up before too… Cold chicken and cheese will prevent the center from getting properly hot by the time the bread is perfectly toasted, resulting in a lukewarm sandwich.
• Mistake: Pressing down too hard without a press. If you’re using a DIY weight, you want steady, firm pressure, not so much that you squeeze all the fillings out. The goal is contact and compression, not annihilation.

Expert Tips

• Tip: Create a flavor-packed aioli. Mix a tablespoon of your chosen marinade into some mayonnaise for your spread. It layers the flavor right into every single bite and makes the entire sandwich feel more cohesive and gourmet.
• Tip: Use a waffle iron in a pinch. No panini press? No problem. A preheated waffle iron can create a fantastic, crispy texture on your bread with those signature grid marks. Just be careful not to overfill it.
• Tip: Add a tangy element for balance. A layer of pickled red onions or a few pepperoncini peppers can cut through the richness of the cheese and chicken beautifully, adding a burst of brightness that keeps you coming back for more.
• Tip: Make a big batch for a crowd. You can assemble multiple panini ahead of time, wrap them tightly in foil, and keep them in the fridge. Then, cook them directly from the fridge, adding a couple of extra minutes to the cooking time. It’s a game-changer for entertaining.

FAQs

Can I make a chicken panini without a panini press?
Absolutely! A heavy-bottomed skillet or grill pan is a perfect substitute. Just preheat it over medium heat, place your assembled and oiled sandwich in the pan, and then press down firmly with another heavy skillet, a bacon press, or even a foil-wrapped brick. Cook for 3-4 minutes per side, pressing down occasionally, until golden brown and the cheese is melted. The result is just as delicious—you just get marks on one side at a time instead of both.

What’s the best way to reheat a leftover panini?
The oven or a toaster oven is your best bet to recapture the crispness. Reheating in a microwave will make the bread soggy and chewy. Preheat your oven or toaster oven to 375°F (190°C) and place the panini directly on the rack for about 5-8 minutes, until hot and crisp. For a quick fix, a skillet over medium-low heat works well too—just warm it slowly, flipping once, to re-crisp the bread without burning it.

Can I use different types of cheese?
Of course! Provolone and mozzarella are classics for their excellent melting qualities, but don’t be afraid to experiment. Fontina is wonderfully creamy, Gruyère adds a nutty depth, and a sharp cheddar brings a bold flavor. A mix of cheeses can be fantastic too—just make sure whatever you choose is a good melter. Avoid very hard, aged cheeses or crumbly cheeses like feta for the main melting layer, as they won’t provide that signature gooey pull.

How can I prevent my panini from getting soggy?
The key is creating moisture barriers. First, spread a layer of fat (mayo, pesto, or butter) on the inside of the bread—this helps block moisture from the tomatoes or other wet ingredients. Secondly, pat your tomato slices dry with a paper towel before adding them. And finally, don’t assemble the sandwiches too far in advance; the longer the fillings sit on the bread, the more chance they have to release moisture and make it soft.

What are some good vegetarian alternatives to the chicken?
You can easily create a fantastic vegetarian version. Sliced and grilled portobello mushrooms marinated in the same mixture are meaty and flavorful. Thinly sliced and roasted eggplant or zucchini also work beautifully. For a protein-packed option, a layer of mashed, seasoned cannellini beans or a veggie patty is delicious. Just follow the same assembly and pressing method, and you’ll have a hearty, satisfying meat-free panini.