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Chicken Panini with Artichoke Parmesan Spread

Use a panini machine to grill chicken and then press it into these hearty sandwiches, which were inspired by the classic dip pairing of spinach and artichokes. Air-fried curly fries are the perfect accompaniment (see related recipe at left).

Ingredients:

  • 2 boneless, skinless chicken breasts, tenders removed, breasts
      butterflied and cut in half
  • 2 Tbs. olive oil, plus more for brushing
  • Kosher salt and freshly ground pepper, to taste
  • 8 slices country-style bread, each 1/2 inch (12 mm) thick
  • 1/2 cup (4 fl. oz./125 ml) William-Sonoma Chunky Artichoke
      Parmesan Spread
  • 4 oz. (125 g) shredded mozzarella cheese
  • 1 cup (1 oz./30 g) spinach leaves

Directions:

Preheat an electric panini press on the “sear” setting.

In a bowl, toss the chicken with the olive oil. Season with salt and pepper. Place 2 of the chicken pieces on the preheated panini press, close the lid and cook until cooked through, 3 to 4 minutes. Transfer the chicken to a plate and repeat with the remaining chicken pieces.

Wipe the panini press clean with paper towels and adjust to the “panini” setting.

Brush one side of each bread slice with olive oil. Turn the slices over and spread each with 1 Tbs. artichoke spread. Divide the cheese and spinach among 4 of the slices, topping each with 1 piece of chicken. Top each sandwich with 1 of the remaining bread slices, oiled side up.

Place 2 sandwiches on the panini press, close the lid and cook until the bread is golden and the cheese is melted, 5 to 6 minutes. Transfer to a plate. Repeat to cook the remaining sandwiches.

Cut the sandwiches in half and serve immediately. Serves 4.

Williams-Sonoma Test Kitchen