Description
This Chicken and Avocado Panini combines juicy, seasoned chicken with creamy mashed avocado, fresh spinach, and sharp cheddar cheese, all pressed between crispy sourdough bread slices. Ready in just 25 minutes, this satisfying grilled sandwich offers a perfect balance of flavors and textures for a delightful lunch or light dinner.
Ingredients
Scale
Chicken:
- 3 boneless, skinless chicken breasts (about 450g)
- Salt and pepper to taste
- 1 tablespoon olive oil (for cooking)
Panini Filling:
- 2 ripe avocados
- 1 cup fresh spinach leaves
- 1 cup shredded sharp cheddar cheese
Bread and Finishing:
- 4 slices sourdough bread
- 1 tablespoon olive oil (for brushing bread)
Instructions
- Prepare Chicken: Dice the chicken breasts into bite-sized pieces and season them generously with salt and pepper to enhance their flavor.
- Cook Chicken: Heat a skillet over medium heat and add one tablespoon of olive oil. Add the seasoned chicken pieces and cook for 7-10 minutes, stirring occasionally, until the chicken is golden brown on the outside and cooked through internally.
- Mash Avocado: While the chicken cooks, peel and pit the ripe avocados, then mash them in a bowl with a pinch of salt until smooth and creamy.
- Assemble Panini: On one slice of sourdough bread, layer fresh spinach leaves, the cooked chicken pieces, mashed avocado, and shredded cheddar cheese. Top with another slice of bread to form the sandwich.
- Prepare for Grilling: Brush both sides of the assembled panini with olive oil to ensure a crispy, golden crust when grilled.
- Grill Panini: Place the sandwich on a heated skillet or panini press over medium-low heat. Grill each side for 3-4 minutes, or until the bread is golden brown and the cheese has melted thoroughly.
- Serve: Remove the panini from the skillet, slice it diagonally for presentation, and serve immediately while warm and melty.
Notes
- For extra flavor, consider adding a dash of garlic powder or smoked paprika to the chicken seasoning.
- If you don’t have a panini press, a regular skillet works great; pressing the sandwich gently with a spatula helps achieve good contact and melting.
- Use ripe avocados for a creamy texture; underripe will be tough and less flavorful.
- Sourdough bread is recommended for its sturdy texture and tangy flavor, but other thick sliced bread can be substituted.
- Leftover panini can be reheated in a skillet or oven, but best enjoyed fresh.
