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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

Amp up your boring sandwich by adding lots of cheese, spring veggies, and some chicken by making this Spring Chicken Panini!
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5 from 1 vote

Spring Chicken Panini

Servings 2 sandwiches

Ingredients

  • 4 slices sourdough bread
  • 2 slices provolone cheese
  • 1/3 cup shredded Parmesan cheese
  • 3/4 cup shredded chicken*
  • 1/3 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
  • 1/4 cup mayonnaise

Instructions

  • In a small bowl combine the ingredients for the honey mustard sauce. Spread mixture on one side of bread.
  • In another small bowl combine the ingredients for the pesto mayonnaise. Spread mixture on other slice of bread.
  • Top with shredded Parmesan cheese, followed by spinach, asparagus, chicken. Top with slice of provolone followed by other slice of bread.
  • 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

 

Agness of Run Agness Run

Wednesday 3rd of May 2017

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

Dee

Friday 21st of April 2017

What a wonderful way to use asparagus! I'm loving these paninis!

Sandi G

Friday 21st of April 2017

This panini looks so good with that melty cheese!

Kimberly @ The Daring Gourmet

Friday 21st of April 2017

That sounds terrific, I'd love one right now!

Amanda | The Chunky Chef

Thursday 20th of April 2017

Paninis are my weakness... looks fantastic!!

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