Chicken Avocado Panini
Juicy chicken, creamy avocado, fresh vegetables, and melted mozzarella come together in this warm and crispy panini. Perfect for a quick lunch or easy dinner.
Equipment
- Panini press or grill pan
- Knife
- Cutting board
- Pastry brush
- Spatula
Ingredients
- 4 slices sourdough or white bread
- 4 teaspoons Dijon mustard
- 1 grilled chicken breast, thinly sliced
- 1 ripe avocado, sliced
- 1 medium tomato, cut into thin rounds
- 1 cup baby spinach leaves
- 1 cup shredded mozzarella cheese
- 2 teaspoons olive oil
Instructions
- Preheat a panini press or place a grill pan over medium heat until hot.
- Spread Dijon mustard evenly across one side of each bread slice.
- On two slices of bread, layer the sliced chicken, avocado, tomato, spinach, and mozzarella cheese.
- Place the remaining bread slices on top to complete the sandwiches.
- Lightly coat the outside of each sandwich with olive oil using a pastry brush.
- Transfer the sandwiches to the heated panini press and cook until the bread turns crisp and golden while the cheese melts completely, about 6 to 8 minutes.
- If using a skillet or grill pan, press the sandwiches gently with a spatula or heavy pan while cooking, flipping halfway through for even browning.
- Slice the paninis in half and serve warm with fries, salad, or your preferred side dish.
Notes
- Rotisserie chicken works well for a quicker version of this recipe.
- Try arugula or mixed greens instead of spinach for a peppery flavor.
- For extra crunch, lightly butter the bread before grilling.
- Serve immediately while the cheese is still warm and stretchy.