Spring Chicken Panini

Asparagus is finally popping up in our garden so I have to start preparing recipes to use those bad boys – like this Spring Chicken Panini.

Amp up your boring sandwich by adding lots of cheese, spring veggies, and some chicken by making this Spring Chicken Panini!

Ya ya I know I just made a Spring Vegetable Pizza but what can I say? This weather gets me excited. Honestly, I love every time a new season starts. And not just the spring kind of season – I mean seasons of life.


I can’t believe in one month my baby boy will be 3! We are full under way planning a construction themed birthday party. So our coat closet is full of yellow caution tape, hard hats and construction signs. Trouble is trying to explain to a toddler he cannot play with any of it for two more weeks until his party.

Mise en place for a delicious Spring Chicken Panini

Also if you don’t have a panini press you need one! It is one of my favorite kitchen tools. And with it I make amazing sandwiches like this one.

If you need one more reason to try this sandwich – my two picky eater toddlers devoured it. I of course didn’t tell them it was full of protein and had two green veggies in it. Some things like that are better to keep to yourself. I mean they just thought it was a chicken grilled cheese – which it is, right?

Spring Chicken Panini the perfect meal for lunch or dinner

5.0 from 1 reviews
Spring Chicken Panini
 
Serves: 2 sandwiches
Ingredients
  • 4 slices sourdough bread
  • 2 slices provolone cheese
  • ⅓ cup shredded Parmesan cheese
  • ¾ cup shredded chicken*
  • ⅓ cup spinach leaves, loosely packed (10-12 leaves)
  • 2 tablespoons shaved asparagus ribbons**
Honey Mustard Sauce
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 2 tablespoon mayonnaise
Pesto Mayonnaise
  • 1 teaspoon basil pesto
  • ¼ cup mayonnaise
Instructions
  1. In a small bowl combine the ingredients for the honey mustard sauce. Spread mixture on one side of bread.
  2. In another small bowl combine the ingredients for the pesto mayonnaise. Spread mixture on other slice of bread.
  3. Top with shredded Parmesan cheese, followed by spinach, asparagus, chicken. Top with slice of provolone followed by other slice of bread.
  4. Preheat grill pan to medium heat or panini press until ready. Grill for 2-3 minutes, then flip over and press down with another pan to add weight. Or if using panini press until it signals it's done.
Notes
*I used Rotisserie chicken
**Using a vegetable peeler, peel asparagus into ribbons

 

About the author

Lauren Hall

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Comments

  1. That pesto mayo is genius! I am going to be putting that on every sandwich I make now!

  2. Erin @ The Speckled Palate says:

    I’m a little bit IN LOVE with the fact that you used fresh asparagus in these paninis! Brilliant! I cannot wait to make one for myself.

  3. Yes, I’m so excited that it’s time for asparagus again! This sandwich looks so tasty – I just want to wrap my hands around it and dig in! Yum!

  4. Paninis are my weakness… looks fantastic!!

  5. That sounds terrific, I’d love one right now!

  6. This panini looks so good with that melty cheese!

  7. What a wonderful way to use asparagus! I’m loving these paninis!

  8. This is a perfect breakfast idea, Lauren! I am definitely starting the day with this panini!