If you’re craving something warm, hearty, and a little luxurious for lunch, look no further than this Chicken and Avocado Panini Recipe. Packed with melty cheese, juicy chicken, and creamy ripe avocado, all pressed between slices of golden, buttery bread, it’s a sandwich that feels a bit like a hug on a plate. Whether you’re making a quick weekday lunch or treating yourself on the weekend, this is the kind of simple recipe that always hits the spot and impresses anyone lucky enough to get a bite.
Ingredients You’ll Need
One of my favorite things about this Chicken and Avocado Panini Recipe is how each ingredient layers on flavor and texture, without any complicated steps or hard-to-find items. Here’s what you’ll need to make this panini truly unforgettable:
- Cooked chicken breast: Sliced chicken brings savory protein and makes the sandwich wonderfully filling; rotisserie chicken or leftover chicken is perfect here.
- Ripe avocado: Sliced avocado adds creamy richness and a vibrant pop of color that pairs perfectly with the chicken.
- Provolone or mozzarella cheese: Melts beautifully to hold all the fillings together with a gentle, mellow flavor.
- Hearty sandwich bread (sourdough or ciabatta): These sturdy breads crisp up golden on the outside while staying tender inside—key for a panini that doesn’t get soggy.
- Mayonnaise: A swipe of mayo on the bread keeps every bite moist and adds savory depth.
- Dijon mustard: Brings a subtle tang and a little kick that balances the creamy ingredients.
- Butter (softened): Spreading butter on the outer sides guarantees that golden, crunchy finish paninis are famous for.
- Salt and black pepper: Simple seasonings that make the flavors pop, especially on the avocado.
- Fresh spinach or arugula leaves (optional): If you like a fresh, peppery bite and a bit of green crunch, a handful of greens is a great addition.
How to Make Chicken and Avocado Panini Recipe
Step 1: Make the Mayo-Mustard Spread
Start by stirring together the mayonnaise and Dijon mustard in a small bowl. This simple spread is the unsung hero of the sandwich, acting as a tasty barrier that infuses the bread with flavor and keeps everything moist. Don’t skip this step—the tangy creaminess works magic!
Step 2: Prep and Assemble the Sandwich
Lay out your bread slices and spread that delicious mayo-mustard mixture onto one side of each slice. On two of the slices, begin building your stack: add a layer of sliced chicken breast, then arrange the avocado slices over the top. If you’re using spinach or arugula, scatter some greens over the avocado. Finish with a generous layer of cheese, then season the avocado lightly with salt and black pepper. Place the remaining bread slices on top, mayo side facing in, to seal it all together.
Step 3: Butter the Bread
Spread the softened butter on the outsides of the sandwiches. This step turns ordinary bread into that irresistibly golden, crispy exterior paninis are known for, and adds cozy flavor with every bite. Make sure to cover the edges for maximum crunch!
Step 4: Cook the Panini
Heat your panini press or a skillet over medium heat. If you’re using a panini press, place the sandwiches inside, close gently, and let them cook for 4 to 5 minutes, until the bread is beautifully browned and the cheese is gooey and melted. Using a skillet? Place the sandwiches in the pan, and cook for 2 to 3 minutes on each side, pressing gently with a spatula to get that classic panini shape. Either way, keep an eye on things—the aroma will let you know when they’re ready!
Step 5: Slice and Serve
Remove the panini from the press or skillet and let them sit for a minute (the cheese is very hot!). Then, slice each in half and serve warm. The cheese will pull in lovely strings, the avocado will be creamy, and the whole thing will be absolutely irresistible.
How to Serve Chicken and Avocado Panini Recipe
Garnishes
A little flourish goes a long way with this sandwich. Try adding a sprinkle of fresh chopped parsley, a light dusting of cracked black pepper, or a few chili flakes if you like heat. Serve with a wedge of lemon on the side for those who crave a bit more brightness.
Side Dishes
The Chicken and Avocado Panini Recipe loves classic partners! Pair your panini with a bowl of tomato soup for dunking, a simple green salad drizzled with vinaigrette, or a handful of kettle chips for a bit of crunch. Fresh fruit or a cucumber salad are refreshing options if you want to keep things light.
Creative Ways to Present
If you’re serving a crowd, consider slicing each panini into quarters for an easy appetizer platter. For a pretty touch, stake each portion with a toothpick and tuck a baby spinach leaf or a grape tomato on top. This is also an excellent recipe to wrap up and take for a picnic—it travels well and is just as tasty eaten outdoors.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Chicken and Avocado Panini Recipe, let the sandwiches cool to room temperature. Then wrap them tightly in foil or plastic wrap and refrigerate. They’ll taste fresh for up to 2 days, though the avocado might darken a bit (it will still be delicious!).
Freezing
You can freeze assembled, uncooked panini (without avocado for best texture). Simply wrap tightly and store in a freezer bag for up to one month. When ready to enjoy, thaw in the refrigerator, add fresh avocado, and proceed with cooking as usual.
Reheating
To reheat your panini, pop them in a toaster oven or back into your skillet for a few minutes until warmed through and the bread crisps up again. Avoid microwaving if possible, as it can make the bread soggy—but if you must, use a sandwich press afterward to recapture some crunch.
FAQs
Can I use rotisserie chicken in the Chicken and Avocado Panini Recipe?
Absolutely! Rotisserie chicken is one of my favorite shortcuts for this recipe. It’s flavorful, juicy, and super convenient—just slice or shred and layer onto your sandwich.
What bread works best for this panini?
Sourdough and ciabatta are both sturdy choices that crisp up beautifully without falling apart. Whole-grain bread works well if you want something a bit healthier, and even a crusty baguette can be lovely for a chewier bite.
Is there a dairy-free way to make the Chicken and Avocado Panini Recipe?
Yes! Swap out the cheese for your favorite dairy-free alternative and use plant-based butter for the outside. Just be sure your bread is dairy-free as well, and you’ll have a sandwich everyone can enjoy.
Can I add other veggies to the panini?
Definitely. Roasted red peppers, thinly sliced tomatoes, or caramelized onions make fantastic additions, and they stack nicely alongside the chicken and avocado. Just don’t overload the sandwich so it can still press and crisp up evenly.
Do I need a panini press to make this Chicken and Avocado Panini Recipe?
No press? No problem! A regular skillet works perfectly—just use a spatula to gently press down or place another heavy pan on top for that iconic panini look and texture.
Final Thoughts
If you’re looking for a meal that’s genuinely satisfying, easy to pull together, and downright delicious, you can’t go wrong with this Chicken and Avocado Panini Recipe. It’s become a staple in my house, and once you try it, I think you’ll keep coming back for more. Don’t be afraid to make it your own—enjoy every melty, toasty bite!
Print
Chicken and Avocado Panini Recipe
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a delicious Chicken and Avocado Panini for a satisfying lunch or dinner. This recipe combines tender chicken, creamy avocado, and gooey cheese, all grilled to perfection in a crispy sandwich.
Ingredients
Ingredients:
- 2 cups cooked chicken breast, sliced
- 1 ripe avocado, sliced
- 4 slices provolone or mozzarella cheese
- 4 slices hearty sandwich bread (such as sourdough or ciabatta)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon butter, softened
- Salt and black pepper to taste
- Optional fresh spinach or arugula leaves
Instructions
- In a small bowl, mix mayonnaise and Dijon mustard; spread evenly on one side of each bread slice. Layer chicken, avocado slices, and cheese on two of the bread slices. Season avocado lightly with salt and pepper. Add spinach or arugula if using. Top with remaining bread slices, mayonnaise side facing in.
- Butter the outsides of each sandwich. Heat a panini press or skillet over medium heat. Cook sandwiches in the press for 4–5 minutes until bread is golden brown and cheese is melted. If using a skillet, cook 2–3 minutes per side, pressing down gently with a spatula. Slice in half and serve warm.
Notes
Notes:
- For extra flavor, drizzle chicken with a bit of olive oil and sprinkle with Italian seasoning before assembling.
- Whole-grain bread can be used for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course, Sandwich
- Method: Panini Press or Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 75 mg
