Chicken Salad Panini
Transform your lunch routine with this irresistible Chicken Salad Panini, a perfect blend of creamy, crunchy, and melty goodness. Made with tender shredded chicken, a zesty mix of Dijon mustard, celery, and red onion, and topped with fresh arugula (or baby spinach) and gooey provolone cheese, this sandwich is elevated to gourmet status when pressed until golden on crispy Italian bread or ciabatta rolls. Ready in just 25 minutes, this quick and satisfying panini combines the comfort of a classic chicken salad with the indulgence of warm, toasted perfection. It’s ideal for a lunchtime upgrade, a casual dinner, or even a crowd-pleasing meal for guests. Serve warm and enjoy a flavorful bite with every layer.
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 0.5 cups Mayonnaise
- 0.5 cups Celery, finely chopped
- 0.25 cups Red onion, finely chopped
- 1 tablespoon Dijon mustard
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 4 pieces Italian bread or ciabatta rolls
- 2 tablespoons Butter, softened
- 1 cup Arugula or baby spinach
- 4 slices Provolone cheese slices
Instructions
In a large bowl, combine the shredded chicken, mayonnaise, chopped celery, chopped red onion, Dijon mustard, salt, and black pepper. Mix well until all the ingredients are evenly combined to create the chicken salad.
Preheat a panini press or a non-stick skillet over medium heat.
Slice the Italian bread or ciabatta rolls in half lengthwise. Spread a thin layer of softened butter on the outer sides of each piece of bread to ensure a golden, crispy texture when toasted.
On the unbuttered side of one bread slice, layer a generous portion of the chicken salad, a handful of arugula or baby spinach, and a slice of provolone cheese. Top with the second slice of bread, buttered side facing out. Repeat for the remaining sandwiches.
Place the assembled sandwiches in the preheated panini press. If using a skillet, press the sandwiches down with a spatula or a heavy pan. Cook for 3-5 minutes on each side, or until the bread is golden brown and the cheese is melted.
Remove the panini from the press or skillet and let them cool for 1-2 minutes. Slice each sandwich in half and serve warm.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1187 mg | 52% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.0 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 262 mg | 20% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 455 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
