Artichoke and Spinach Dip Chicken Panini Recipe

Name: Artichoke and Spinach Dip Chicken Panini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 14-ounce jar marinated artichoke hearts, drained and chopped; 2 cups baby spinach, chopped; 1 cup sour cream; 1 cup grated fontina; 1/4 cup grated Parmesan; Salt and pepper; 8 slices rye bread; 2 grilled boneless skinless chicken breasts, sliced thin on the bias; 1 cup jarred roasted red peppers, sliced; Olive oil, for brushing

Servings: persons

One 14-ounce jar marinated artichoke hearts, drained and chopped
2 cups baby spinach, chopped
1 cup sour cream
1 cup grated fontina
1/4 cup grated Parmesan
Salt and pepper
8 slices rye bread
2 grilled boneless skinless chicken breasts, sliced thin on the bias
1 cup jarred roasted red peppers, sliced
Olive oil, for brushing

1
Stir together the artichokes, spinach, sour cream, fontina and Parmesan in a bowl.
2
Season the mixture with salt and pepper to taste.
3
Preheat a grill pan or panini press on medium heat.
4
Spread the artichoke mixture on all the slices of bread.
5
Place 1 layer of chicken on 4 of the bread slices, then top each with a couple of layers of roasted red peppers.
6
Top with the remaining bread.
7
Brush the outside of each sandwich with some olive oil.
8
Place the sandwiches on the grill pan or in the panini press.
9
If using a grill pan, place a cast-iron skillet or brick wrapped in foil on top of the sandwiches to weigh them down.
10
Cook, flipping halfway through, until golden brown and the cheese is melted and gooey in the center, 3 to 5 minutes per side.
11
If using a panini press cook 6 to 10 minutes total.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: One 14-ounce jar marinated artichoke hearts, drained and chopped, 2 cups baby spinach, chopped, 1 cup sour cream, 1 cup grated fontina, and more.

Yes, Artichoke and Spinach Dip Chicken Panini falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Artichoke and Spinach Dip Chicken Panini

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