Italian Chicken Panini
A quick and easy pressed sandwich that doesn’t skimp on the flavor!
Equipment
- skillet
- grill press
Ingredients
- 1 tablespoon olive oil
- 4 pieces chicken breast cutlets (4 oz. / 125 g each)
- 4 teaspoon Garlic Rub divided
- 4 slices provolone cheese
- 4 tablespoon butter softened
- 8 slices thick-cut bread (like Texas toast)
- 1 cup marinara sauce divided
- 1 cup baby spinach divided
Instructions
- Heat the oil in a large skillet or grill pan over medium heat for 2–3 minutes. Season the chicken with 2 teaspoon of the rub. Cook until lightly browned, 2–3 minutes per side, or until the chicken reaches 165°F. Add one slice of cheese to each cutlet, remove the chicken from the pan; set aside to let the cheese melt.
- Combine the butter with 2 teaspoon of the rub in a small bowl. Spread the butter mixture on one side of each slice of bread.
- Flip the bread slices over and spread 1 tablespoon of marinara sauce over each. Top 4 slices of bread with cooked chicken and ¼ cup of spinach; top with the remaining bread, butter side up, to form a sandwich.
- Using the same skillet or pan over medium heat, add the sandwiches and top with a grill press or a heavy bottomed pan. Cook until well-browned, about 3 minutes per side.
- Slice the sandwiches in half and serve with the remaining marinara sauce.
Notes
For a peppery flavor, add some arugula. You can also sauté peppers and onions for even more flavor. Try ranch instead of marinara for dipping. It’s delicious. You can use whatever thick-cut, hearty bread.
Nutrition
Serving: 1sandwichCalories: 610kcalCarbohydrates: 50gProtein: 41gFat: 28gSaturated Fat: 15gCholesterol: 115mgSodium: 1070mgSugar: 10g
Tried this recipe?Let us know how it was!