Entrée: United States – Chicken and Spinach Panini

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 slices whole wheat bread
1 large boneless, skinless chicken breast, cooked and sliced, about 8 oz (225 g)
2 cups (60 g) wilted spinach
1 / 2 yellow onion, thinly sliced and softened
1 clove garlic, minced
1 cup (240 ml) (4 oz (115 g)) cheddar, sliced or shredded

Show original ingredient measurements

4 slices whole wheat bread
1 large boneless, skinless chicken breast, cooked and sliced, about 8 oz (225 g)
2 cups (60 g) wilted spinach
1 / 2 yellow onion, thinly sliced and softened
1 clove garlic, minced
1 cup (4 oz / 115 g) cheddar, sliced or shredded

Instructions

1. Cook and thinly slice the Chicken Breast.  
2. Sauté Yellow Onion and Garlic until softened; add Spinach and wilt.  
3. Assemble sandwiches: layer Chicken, the spinach–onion mixture, and Cheddar between two slices of Whole Wheat Bread.  
4. Press the sandwich in a grill or skillet with a weight until bread is toasted and Cheddar is melted, flipping if necessary.  
5. Slice in half and serve hot.