Garlic and Herb Chicken Panini

  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: about 15 pieces
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1 large baguette

One 6.5-ounce container garlic and herb cheese spread, such as Rondele 

1/2 recipe Chicken, Spinach and Artichoke Base, recipe follows

6 slices deli provolone cheese

2 tablespoons extra-virgin olive oil 

Chicken, Spinach and Artichoke Base:

Two 9-ounce bags refrigerated grilled garlic and herb chicken breast

One 14-ounce can artichoke hearts, drained and roughly chopped 

One 5-ounce bag fresh spinach 

1 tablespoon extra-virgin olive oil 

Pinch of red pepper flakes 

Kosher salt and freshly ground black pepper 


  1. Preheat the oven to 400 degrees F.
  2. Slice the baguette in half lengthwise. Remove some of the interior bread to make room for the filling. Spread the garlic and herb cheese on both the top and bottom halves of the baguette. Spread the Chicken, Spinach and Artichoke Base on the bottom half. Layer the sliced provolone on top. Cover with the top half of the baguette and cut in half crosswise. Place the halves side by side on a baking sheet and brush the tops with the olive oil. Place another baking sheet on top and put a heavy pot or cast-iron skillet on top to weigh it down.
  3. Bake until the bread is crispy and the filling is hot, 10 to 12 minutes. Slice into small pieces and secure each piece with a cocktail pick. Serve warm.

Chicken, Spinach and Artichoke Base:

  1. Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.
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