Grilled Chicken Panini Sandwich

Grilled chicken, pesto, Provolone, roasted red peppers, spinach, and tomato all tucked into a toasted Italian loaf. A panini that hits every time.

this Recipe

So I’ve gotta tell you about the first time I made this grilled chicken panini sandwich. I was home alone. Middle of the week. Somewhere between “What do I even have in this kitchen?” and “I refuse to eat a plain salad again.” You ever hit that wall where leftovers just look… tired?

I had chicken in the fridge—grilled the night before with vague dinner intentions that never quite happened. There was a loaf of crusty Italian bread on the counter, a jar of pesto that had been hanging around longer than I want to admit, and some roasted red peppers I bought because I thought I’d do something fancy with them. Spoiler: I didn’t. Until this moment.

So, I threw it all together. Pressed it in a skillet because my panini press is… somewhere, possibly the garage? And the first bite—man, it was hot and melty and messy in the best way. I stood there barefoot in my kitchen, plate balanced in one hand, phone in the other like I might need to call someone and tell them about it. “You won’t believe what I just made.” That kind of moment.

Why You’ll Love This Grilled Chicken Panini Sandwich Recipe?

Honestly? It’s not trying too hard. That’s what makes it great.

The grilled chicken is seasoned just enough—nothing too wild. The pesto does most of the heavy lifting, flavor-wise, and the cheese (hello, Provolone or mozzarella) melts into all the nooks and crannies. The red peppers and tomatoes give it a sweet bite, and then you’ve got spinach in there too, so you can at least pretend it’s healthy.

Plus, you can use whatever press situation you’ve got. Panini press? Cool. Skillet and a heavy can of beans? Also cool. I’ve used a Dutch oven, a foil-wrapped brick, and once… a toaster turned sideways (not recommended, for the record).

It’s the kind of sandwich that makes you feel like you’ve done something right with your day. Like you’ve treated yourself, but with a sandwich instead of cake. Which is oddly satisfying.

Ingredient Notes:

Let’s break it down. Because while this grilled chicken panini sandwich isn’t complicated, the ingredients matter. And yeah, I’ve made it enough times to have opinions.

• Chicken breast cutlets – If you buy whole chicken breasts, slice them thinner or pound them out. You want them to cook quickly and fit the bread. Bonus: thinner chicken = more surface area for seasoning.

• Spice mix – Salt, black pepper, garlic powder, oregano, onion powder, paprika, and a pinch of red pepper flakes if you’re feeling spicy. This combo? A+ every time.

• Olive oil – Not optional. It helps everything stick and gives the chicken that good sear.

• Italian loaf – Ciabatta works. So does focaccia. Once, in a pinch, I used a baguette I sliced open and it was… kinda amazing.

• Pesto – Homemade if you’ve got basil growing on your windowsill and five extra minutes. Store-bought if you’re me on a Thursday afternoon. Either way, it’s what pulls the whole thing together.

• Provolone or mozzarella – I go back and forth. Provolone has a little more bite. Mozzarella melts like a dream. Flip a coin.

• Tomatoes – Ripe ones. Or don’t bother. Seriously. Bland tomatoes are just a disappointment in sandwich form.

• Roasted red peppers – I keep a jar on hand at all times now. That’s how much this sandwich changed my pantry priorities.

• Baby spinach – Optional. I love the color and the way it wilts just a little under the heat. You might not even notice it’s there, but your conscience will.

How To Make Grilled Chicken Panini Sandwich?

This isn’t a recipe you need to follow with a measuring spoon clutched in your hand. It’s more about the vibe. But here’s how I do it.

Step 1: Season and Grill That Chicken
Mix the spices and olive oil in a bowl. Toss in the chicken and coat it evenly. Heat a grill pan or skillet until it’s hot enough that a drop of water sizzles. Cook the chicken for 4–5 minutes on the first side, flip, and do another 2–3 minutes until it’s fully cooked. Pull it off the heat, loosely cover with foil, and let it rest. Chicken needs its moment.

Step 2: Build the Sandwich
Slice your bread horizontally like you’re opening a book you actually want to read. Spread pesto generously on both sides. Don’t skimp. Then: cheese, chicken, tomato, red peppers, spinach. In that order. Top it off with the other half of bread.

Step 3: Press It Like You Mean It
If you’ve got a panini press, this is its time to shine. Spray the outside of the sandwich lightly with olive oil and press it until it’s golden and the cheese is oozy.

No press? No problem. Heat a skillet, add the sandwich, then put a heavy pan on top—maybe even with a can of soup or beans in it to weigh it down. Flip it after a few minutes. You’re going for that golden, crispy crust. You’ll know it when you see it.

Step 4: Slice and Serve
Let it sit for a second before slicing—just enough time to clean up your mess and maybe snap a photo if you’re into that. Then slice, serve, and enjoy every hot, melty bite.

Storage Options:

Honestly? You probably won’t have leftovers. But if you do, wrap the sandwich in foil and stick it in the fridge. Reheat it in a skillet the next day and it’ll still be pretty dang delicious. I don’t recommend microwaving it unless you’re okay with sad, soggy bread. I’ve made that mistake. Once.

Variations and Substitutions:

• Use turkey instead of chicken. Rotisserie leftovers? Perfect.

• Try hummus or sun-dried tomato spread if you’re out of pesto.

• Swap in fontina, brie, gouda—basically any cheese that melts.

• Add extras like caramelized onions, mushrooms, or a fried egg (seriously).

• Go full veggie with grilled zucchini or eggplant instead of meat. Surprisingly filling.

What to Serve with Grilled Chicken Panini Sandwich?

• Kettle chips – Crunchy. Salty. No wrong moves here.

• Tomato soup – Classic. Feels like a hug in a bowl.

• Pickles or olives – Something briny to cut through all the richness.

• A cold beer or lemonade – Depends on the mood, really.

Frequently Asked Questions:

Do I need a panini press?
Nope! I don’t even know where mine is half the time. A skillet + heavy pan = totally panini-able.

Can I make it ahead?
You can grill the chicken and prep the fillings, but wait to press it until you’re ready to eat. That crunch is everything.

What if I don’t like pesto?
Totally fine—use garlic butter, chipotle mayo, whatever you love. This isn’t a one-sauce-fits-all sandwich.

This grilled chicken panini sandwich is cozy comfort meets café vibes—without the tiny table and $16 price tag. It’s a go-to in my kitchen for a reason: it delivers. Every. Single. Time.

Try it. Change it up. Make it your own. And when you do, I’d love to hear how it turned out. What did you swap? What surprised you? What would you do differently next time?

Because the best sandwiches? They’re not just made… they’re shared.

Can’t wait to hear what you think.

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Grilled Chicken Panini Sandwich

Prep Time 15 minutes mins

Cook Time 20 minutes mins

This grilled chicken panini sandwich features seasoned chicken breast, basil pesto, Provolone cheese, tomatoes, roasted red peppers, and spinach on crisp Italian bread, pressed to perfection for a flavorful and satisfying meal.

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4 Servings

Ingredients

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For the Grilled Chicken:

• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon red pepper flakes optional
• ¼ teaspoon onion powder
• ¼ teaspoon paprika
• 1 tablespoon olive oil
• 1 pound chicken breast cutlets

For the Panini Assembly:

• 1 14-ounce Italian loaf, halved horizontally
• ⅓ cup basil pesto
• 6 to 8 slices Provolone or mozzarella cheese
• 2 medium ripe tomatoes thinly sliced
• ½ cup roasted red peppers sliced
• 1 cup fresh baby spinach leaves packed
• Olive oil spray for grilling

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Instructions

 

Prepare the Chicken

1. In a medium-sized mixing bowl, combine the salt, black pepper, garlic powder, oregano, red pepper flakes (if using), onion powder, paprika, and olive oil. Mix well to form a paste. Add the chicken cutlets and toss to coat thoroughly.

Grill the Chicken

1. Preheat an outdoor grill or stovetop grill pan over medium-high heat. Place the chicken cutlets on the grill and cook for approximately 5 minutes on the first side without moving them. Flip and continue cooking for an additional 2 to 3 minutes, or until the chicken is cooked through and no longer pink in the center. Transfer the cooked chicken to a plate and loosely cover with foil to rest.

Assemble the Sandwich

1. Spread the basil pesto evenly over the cut sides of the halved Italian loaf. On the bottom half, layer the cheese slices, grilled chicken, tomato slices, roasted red peppers, and baby spinach. Cover with the top half of the bread and press gently to secure.

Grill the Panini (Two Methods)

1. Panini Press Method: Preheat a panini press. Lightly spray the outside of the sandwich with olive oil. Place the sandwich in the press and cook for 3 to 5 minutes, or until the bread is golden brown and the cheese has melted.
2. Skillet Method: Heat a griddle or skillet over medium heat. Place the sandwich in the pan and cover with a heavy skillet or press. Weigh it down with a can or other object to apply pressure. Cook for 1 to 3 minutes, flip carefully, and cook the other side until the bread is toasted and the cheese is fully melted.

Serve

1. Slice the panini in half and serve immediately while hot.

Notes

To prepare this recipe gluten-free, substitute the Italian loaf with certified gluten-free bread that is sturdy enough to withstand grilling or pressing. Additionally, confirm that the basil pesto and roasted red peppers are free from any gluten-containing additives or cross-contamination. All other ingredients listed are naturally gluten-free, but it is recommended to check product labels to ensure safety for those with gluten intolerance.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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