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Chicken Florentine Panini

A quick panini layered with juicy chicken, sautéed onions, spinach, and provolone for a warm, flavorful lunch or dinner.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Servings: 4 servings

Ingredients

  • 1/4 cup mayonnaise
  • 1 garlic clove minced
  • 1 refrigerated pizza crust 10-ounce tub
  • 1 1/2 tablespoons olive oil divided
  • 1 medium red onion cut in half and thinly sliced
  • 2 teaspoons granulated sugar
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon crushed red pepper flakes
  • 2 boneless skinless chicken breasts
  • salt to taste
  • black pepper to taste
  • 1/4 teaspoon dried thyme
  • 1 package frozen chopped spinach 9-ounce, thawed and squeezed dry
  • 8 provolone cheese slices

Instructions

  • In a small bowl, stir together the mayonnaise and minced garlic; refrigerate until ready to assemble.
  • Preheat the oven to 375°F (190°C). Unroll the refrigerated pizza crust onto a 15×10-inch jelly roll pan and press to fit the pan.
  • Bake the crust for 10 minutes, then remove and let cool slightly; cut the baked crust into 4 equal rectangles.
  • Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat. Add the sliced red onion and sauté 3 minutes.
  • Add the granulated sugar, balsamic vinegar, and crushed red pepper flakes to the onions and sauté another 5 minutes until soft; transfer onions to a bowl and set aside.
  • Wipe the skillet clean. Flatten each chicken breast to about 1/4-inch thickness using a meat mallet or rolling pin; season both sides with salt, pepper, and dried thyme.
  • Heat the remaining 1/2 tablespoon olive oil in the skillet over medium-high heat. Cook the chicken 4–5 minutes per side, until cooked through; transfer to a cutting board, rest 5 minutes, then slice.
  • Assemble 2 sandwiches by spreading the mayonnaise mixture on one rectangle each. On the other 2 rectangles, arrange sliced chicken, squeezed spinach, and sautéed onions, then top with provolone. Place the mayonnaise-spread rectangles on top, mayo side down.
  • Lightly grease a cast iron skillet with a bit of olive oil and heat over medium-high. Cook sandwiches, pressing gently with a spatula, until golden brown on the bottom, then flip and brown the other side.
  • Cut each sandwich in half and serve warm.

Equipment

  • Jelly Roll Pan
  • large nonstick skillet
  • Cast-Iron Skillet
  • Mixing Bowl
  • meat mallet or rolling pin
  • Cutting Board

Notes

  • Mayonnaise mixture can be made a day ahead and refrigerated.
  • Squeeze spinach thoroughly to avoid soggy sandwiches.
  • Flatten chicken evenly for quick, even cooking.
  • Use a spatula to press sandwiches while toasting for a crisp exterior.