Rustic Roasted Chicken Panini
This Rustic Roasted Chicken Panini is loaded with flavor. What’s not to love about grilled sourdough bread combined with roasted chicken breast, gooey melted cheese, tangy sun-dried tomatoes, and more?! Our panini recipe is so quick and easy, it can be made in under 15 minutes.
This hearty sandwich is a filling meal on it’s own. If you are looking for a satisfying, but not overly heavy lunch or dinner, try serving a half sandwich with a side of soup or arugula salad. Want to know about the various ways to make this recipe? Read about it in our blog comments & tips.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
Recipe updated as of 3/24/22
RUSTIC ROASTED CHICKEN PANINI
Ingredients
Instructions
- Preheat an electric grill/panini press to 350°F, or heat a panini pan and press on medium heat just a few minutes before you are ready to place the sandwiches on the grill pan. Drain and chop tomatoes.
- Spread chopped tomatoes onto one slice of bread. Place chicken on top of tomatoes then layer on spinach, and provolone. Spread pesto onto remaining slice of bread and top sandwich.
- Melt butter in a small microwave safe glass bowl. Evenly spread melted butter on the top slice of sandwich using a small silicone pastry brush.
- Place sandwich (buttered side down) in panini maker and quickly spread remaining melted butter on top of sandwich. Close lid and cook until heated through and cheese has melted (About 5 - 8 minutes. Depending on your panini maker or press, it could take more or less time to heat through).
- After 5 minutes, check if the cheese is melted and bread is golden brown. With a silicone turner, transfer panini onto cutting board to rest for 1 minute, or so. Using a serrated bread knife, slice in half diagonally and serve warm.
Notes
- We highly recommend making our Ridiculously Easy Lime Chicken. For this recipe, just omit the squeeze of lime after you pull the chicken breasts out of the oven. Otherwise the flavors will work well with this panini. For a quick & easy substitution, use a store bought rotisserie chicken instead!
- These flavors go very well with goat cheese. If substituting provolone with goat cheese, crumble or spread softened 2 tablespoons goat cheese onto one slice of bread, then add chopped sun dried tomatoes on top of goat cheese. Continue to Step 2 beginning with layering chicken.
- The weight of the panini grill/press lid will weigh down the sandwich on its own. After a minute or so, gently press down on the panini press lid just a bit, if needed. Be careful not to press too hard that you squeeze out the filling. If your sandwich appears too thick to close the lid of your electric grill/panini press, gently press down on the sandwich with the palm of your hand while it’s still on the cutting board.
- If you don't have a panini maker, this sandwich can also be made with a grill pan or even a frying pan (like making a grilled cheese). Use another heavy pan or pot to weigh down the sandwich. Once grill marks are (or bottom slice is) golden brown, flip the sandwich over and continue to cook until completely warmed through and cheese has melted.
- If you like very cheesy paninis, add another slice or two of cheese on the inside of both slices of bread.
- Serving Suggestions: Serve a half panini sandwich with a simple soup or an arugula salad for a filling lunch or a light dinner. Can also be served as an appetizer or tapas (mini paninis), when cut into smaller rectangular pieces. See blog post for additional serving suggestions and substitutions.
Nutrition Facts
Calories
858.22Fat (grams)
31.68 gSat. Fat (grams)
14.88 gCarbs (grams)
75.54 gFiber (grams)
5.91 gNet carbs
69.63 gSugar (grams)
9.23 gProtein (grams)
68.09 gSodium (milligrams)
1498.78 mgCholesterol (grams)
147.72 mgNutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
STEP 1
Preheat an electric grill/panini press to 350°F, or heat a panini pan and press on medium heat, just a few minutes before you are ready to place the sandwiches on the grill pan.
Drain and chop 2 tablespoons of sun-dried tomatoes (packed in olive oil).
STEP 2
Assembling this sandwich is quick and easy.
a) On one slice of sourdough deli bread (or your favorite bread), spread 2 tablespoons chopped sun-dried tomatoes.
b) Place 4 ounces roasted chicken breast (see Note below), sliced thinly (about ¼ to ⅓ inch thick) on top of the tomatoes.
c) Layer on ½ cup fresh baby spinach leaves.
d) Add 2 slices provolone cheese.
e) Spread 2 teaspoons basil pesto onto remaining slice of bread.
f) Top sandwich and gently press sandwich with the palm of your hand, if your sandwich is too bulky. The panini maker/press will do the work to press the sandwich.
Note: We highly recommend making our Ridiculously Easy Lime Chicken. For this recipe, just omit the squeeze of lime after you pull the chicken breasts out of the oven. Otherwise the flavors will work well with this panini.
STEP 3
In a microwave, melt 1 teaspoon salted butter in a small microwave safe glass bowl. Using a small silicone pastry brush, evenly spread melted butter on top of sandwich.
STEP 4
Carefully place the sandwich in the panini maker (buttered side down) and quickly spread remaining melted butter on top of sandwich. Close panini maker lid and cook until heated through and cheese has melted (about 5 - 8 minutes).
Note: Depending on your panini maker or press, it could take more or less time to heat through. If you don’t have a panini maker or press, see Notes section for ideas.
STEP 5
After about 5 minutes or so, lift the lid of the panini maker to check if ready.
a) Make sure the cheese is melted and it has golden brown grill marks on the bread. If not, continue to grill.
b) With a silicone turner, transfer panini onto a cutting board to rest for 1 minute, or so.
c) Using a serrated bread knife, slice in half diagonally and serve warm.
Notes:
These flavors go very well with goat cheese. If using goat cheese instead of provolone, first crumble or spread 2 tablespoons softened goat cheese onto one slice of bread. Then place chopped sun dried tomatoes on top of goat cheese and continue with Step 2b.
The weight of the panini grill/press lid will weigh down the sandwich on its own. After a minute or so, gently press down on the panini press lid just a bit, if needed. Be careful not to press too hard that you squeeze out the filling. If your sandwich appears too thick to close the lid of your electric grill/panini press, gently press down on the sandwich with the palm of your hand while it’s still on the cutting board.
If you don't have a panini maker, this sandwich can also be made with a grill pan or even a frying pan (like making a grilled cheese). Use another heavy pan or heavy pot to weigh down the sandwich. Once grill marks are (on bottom slice is) golden brown, flip the sandwich over and continue to cook until completely warmed through and cheese has melted.
If you like very cheesy paninis, then add another slice or two of cheese and make sure to place the cheese on both slices of bread. See more serving suggestions and substitutions below.
My Favorite Versions of this Panini Sandwich
PANINI WITH PROVOLONE
For a delicious bite of northern Italy, this panini recipe combines the flavors of smooth and nutty melted provolone with tangy sun-dried tomatoes and garlicky basil pesto.
PANINI WITH GOAT CHEESE
You will love this version of our panini! If you love goat cheese like we do, then just swap the provolone for goat cheese. The combination of goat cheese and sun-dried tomatoes gives this sandwich an extra tangy flavor profile. These two sharper ingredients are beautifully balanced by the warmth of the roasted chicken and pesto.
Serving Suggestions
1) This whole sandwich is a very hearty meal for one.
2) A half panini sandwich with a side of arugula salad will make a substantial lunch or a light dinner for two. It’s also delicious accompanied with a tomato bisque soup.
3) This panini can also be served as an appetizer or tapas (mini paninis), when cut into smaller rectangular or wedge pieces.
4) Our preferred flavor profiles for this panini are pictured above with provolone cheese and goat cheese versions. For other recommended substitutions, try:
a) Havarti cheese can be used for a creamy and milder sandwich.
b) Replace the chicken with a generous amount of thickly sliced Mozzarella and some fresh basil and you have a deliciously fresh vegetarian Caprese-style panini.
c) Keep an eye out for our other delectable panini sandwich recipes that are coming soon!
VIDEO
Make this scrumptious Rustic Roasted Chicken Panini in under 15 minutes!
Blog Comments & Tips
This is my favorite panini recipe so far!
What more can I say about this simple, but delectable Rustic Roasted Chicken Panini besides…it’s amazing! Sandwiches are not typically my first choice for any meal. So the fact that even I loved it, says something about how good it really is.
This quick and easy panini sandwich recipe can be made in less than 15 minutes. With all ready made ingredients (except the chicken), it’s a quick weeknight or any time meal. We highly recommend making our Ridiculously Easy Lime Chicken (for this recipe, just omit the squeeze of lime after you pull it out of the oven). However, if you are looking for the quickest way to prepare this all in one meal, you can always substitute homemade roasted chicken breast with a rotisserie chicken, or deli chicken. If using provolone on this sandwich, it is also great with turkey as a replacement for the chicken. Check out our other substitution suggestions. Who knew all these ready made ingredients could make such a perfect hot sandwich?!
Every week, my godparents come over for lunch or dinner and of course, I’ve been having them taste test some of the recipes from the PMR Test Kitchens. They enjoyed the paninis so much that they made me promise to invite them the next time we develop another version. When I told them we recently made this panini and it was our favorite sandwich so far, they facetiously scolded me for not inviting them! :-)
So…if you don’t want your godparents (or anyone else in your life) to be upset with you, make sure you invite them over the next time you make this scrumptious rustic roasted chicken panini! This hot sandwich tastes great paired with a lovely Pinot Noir, or a Blonde Ale.
Enjoy and let us know what you think by following us on Instagram, Facebook, Pinterest, and YouTube!
Mich
Footnote: To make an outstanding panini, remember to use high quality ingredients. The trick is to find a great quality sliced sourdough bread to envelop the tasty ingredients in this sandwich.
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