Name: Grilled Chicken Panini with Lemon-Basil Aioli
Cook time: 5 min
Total time: 5 min
Yield: 2
Ingredients: Bread – 4 slices or 2 panini rolls; Chicken Breasts, grilled – 2; Mozzarella – 125 grams or 4.4 oz; Tomatoes – 3 small tomatoes on the vine; Lemon-Basil Aioli – 4 tbsp; Spinach – handful

Scrumptious and oozing flavor, our grilled chicken panini recipe puts an Italian-inspired twist on a classic choice of panini and is great as a grab-and-go snack or hearty meal.

Grilled Chicken Panini Recipe

Visit any panini shop, and you’re guaranteed to find plenty of chicken options on the menu. Chicken sandwiched between two slices of bread is a tried and tested formula, and makes for both a flavorsome and filling panini.

Our roast chicken panini recipe takes one of the world’s most beloved white meats and elevates it with some classic Italian and French favorites.

Fresh melted mozzarella, sweet tomatoes, fiery aioli, and fragrant herby basil all elevate the delicious, crackly flavor of the roast chicken. This truly is a panini that can coddle your stomach and capture a little piece of your heart at the same time!

Grilled Chicken Panini Ingredients

Let’s get to assembling and preparing this showstopper of a panini. For this recipe, you’ll need the following:

Bread – 4 slices or 2 panini rolls
Chicken Breasts, grilled – 2 large chicken breasts sliced in 2
Mozzarella – 125 grams or 4.4 oz
Tomatoes – 3 small tomatoes on the vine
Lemon-Basil Aioli – 4 tbsp
Spinach – handful

Step-by-Step Instructions

Step 1 – First off, set about assembling your panini(s), ready to be pressed. Slice the panini bread rolls down the middle to create two halves (or simply use 2 slices of your favorite bread for paninis).

On one half, lay a bed of spinach. Slice your grilled chicken, and place this over the bed of spinach. Drizzle your aioli over the top.

On the other half of the panini bread, spread the remaining aioli, slice or tear your mozzarella into pieces, and place that across the bread. Slice your tomatoes, and lay the tomatoes over the top of the mozzarella.

Step 2 – With your panini halves prepared, place them together to create your completed panini.

If you have a panini press, simply place your paninis in and push down. Generally, 5-7 minutes should be enough for a hot panini with melted cheese that tastes utterly delicious.

If you don’t have a panini press, however, it’s time to get creative. Place your paninis in a hot pan, and instead press them with a heavy item of cookware, such as a large cooking pot.

As a general rule of thumb, keep them pressed until you can see the cheese has melted. If they need more time, you can simply place them back in the pan and press them down for a little longer.

Once ready, you’re going to have a hard time stopping yourself from salivating. That creamy, melted mozzarella is going to bind together an incredible array of flavors between two slices of crunchy, golden brown panini bread.

This is such a great choice for lunch, an afternoon snack, and is even filling enough to enjoy at dinner time if served with a side, such as a fresh salad or sweet potato fries.

If you want the true sensual panini experience, be sure to cut your panini in half, and watch the cheese and sauce ooze between the glistening chicken and the juices dribble from the hot tomatoes.

The chicken panini has always been a firm favorite but accompanied by these flavorsome ingredients, this really is a panini that goes above and beyond to deliver flavor on another level. You’re in for a treat!

Roast Chicken Panini Recipe Card

Grilled Chicken Panini with Lemon-Basil Aioli

Yield: 2 panini

Cook Time: 5 minutes

Total Time: 5 minutes

Our roast chicken panini recipe takes one of the world's most beloved white meats and elevates it with some classic Italian and French favorites.

Ingredients

Bread – 4 slices or 2 panini rolls
Chicken Breasts, grilled – 2
Mozzarella – 125 grams or 4.4 oz
Tomatoes – 3 small tomatoes on the vine
Lemon-Basil Aioli – 4 tbsp
Spinach – handful

Instructions

First off, set about assembling your panini(s), ready to be pressed. Slice the panini bread rolls down the middle to create two halves (or simply use 2 slices of your favorite bread for paninis).
On one half, lay a bed of spinach. Slice your grilled chicken, and place this over the bed of spinach. Drizzle your lemon-basil aioli over the top.
On the other half of the panini bread, spread the remaining aioli, slice or tear your mozzarella into pieces, and place that across the bread. Slice your tomatoes, and lay the tomatoes over the top of the mozzarella.
With your panini halves prepared, place them together to create your completed panini.
If you have a panini press, simply place your paninis in and push down. Generally, 5-7 minutes should be enough for a hot panini with melted cheese that tastes utterly delicious. If you don’t have a panini press, however, it’s time to get creative. Place your paninis in a hot pan, and instead press them with a heavy item of cookware, such as a large cooking pot. As a general rule of thumb, keep them pressed until you can see the cheese has melted. If they need more time, you can simply place them back in the pan and press them down for a little longer.