Chicken Spinach Parm Panini

Serves 4 | Finish in 15 minutes

Need to feed your hungry family in a hurry, but don’t want to hit the drive-thru? This recipe for Chicken Spinach Parm Panini makes it to the table in 15 minutes or less and is a healthier (and tastier) dinner solution for busy work and school nights.


1 stick softened butter
1 ½ Tbsp. Litehouse® Instantly Fresh Italian Herb Blend
8 slices whole grain bread
4 slices provolone cheese
¼ cup spaghetti sauce from jar
4 pre-cooked chicken breast tenders from deli*
2 oz. baby spinach
¼ cup Opadipity Spinach Parmesan Dip


Place butter in small bowl and mix in herb blend with spatula until combined. Spread a thin layer of compound butter on each slice of bread. Remaining butter can be kept covered tightly in the refrigerator for up to a month. To assemble sandwich, place slice of cheese on slice of bread, butter side down. Top cheese with 1 tablespoon spaghetti sauce and then one cooked chicken tender. Top other slice of bread (butter side down) with handful of spinach and 1 tablespoon of spinach parmesan dip. Repeat for remaining sandwiches. To cook sandwich, bring both sides together and grill in panini press until golden brown and cheese has melted, approximately 4 - 5 minutes. This recipe may also be cooked in a skillet over medium heat, flipping once to brown both sides.

*Tip: You may also cook frozen chicken tenders in the oven, according to manufacturer’s directions.

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