Crispy Chicken Feta Panini with Lemon-Oregano Wedges &Amp; Garlic Dijonnaise

This panini is anything but ordinary. We’re piling creamy sautéed spinach, ripe tomato slices and two kinds of cheese-feta and mozzarella-onto crusty sourdough, then pressing it all until golden and crisp. The secret? A slather of garlicky Dijonnaise that adds a tangy kick.

On the side, crispy potato wedges roasted with oregano and lemon make the perfect companion. Serve with extra Dijonnaise for dipping and you’ve got a dinner that proves sandwiches deserve a spot at the evening table.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, oregano, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. While potatoes roast, peel and mince or grate garlic. Quarter lemon. Thinly slice tomato into rounds and season with salt and pepper. Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.
3. In a small bowl, combine mayonnaise, mustard, ¼ tsp sugar (½ tsp for 4 servings), juice from one lemon wedge (two wedges for 4) and a pinch of garlic. Season with salt and pepper to taste.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add spinach and remaining garlic; season with salt and pepper. Cook, stirring, until spinach is wilted, 2-3 minutes. Turn off heat. Transfer spinach to a second small bowl; stir in cream cheese until combined. Wipe out pan.
5. Spread half the sourdough slices with creamy spinach; top with even layers of feta, mozzarella and tomato. Spread remaining sourdough slices with Dijonnaise (save some for serving). Close sandwiches.
6. Melt 1 TBSP butter in pan used for spinach over medium heat. Once hot, add sandwiches and push around in pan until melted butter has absorbed. (For 4 servings, work in batches or use a second pan, using 1 TBSP butter for each batch.) Cook until bread is golden brown and cheese is slightly melted, 4-6 minutes. Add another 1 TBSP butter to pan, then flip sandwiches and push around again until melted butter has absorbed. Cook until bread is golden brown and cheese is fully melted, 4-6 minutes. TIP: If you have a heavy-bottomed pan, place on top of the sandwiches as they cook for a real panini experience!
7. Squeeze one lemon wedge over potatoes (two wedges for 4 servings). Halve panini on a diagonal and divide between plates. Serve with potato wedges and remaining Dijonnaise on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, ciabatta or a sturdy white bread works well, but sourdough gives the best crunch and tang.

Can I make this panini without a panini press?

Absolutely. Use a heavy skillet and press the sandwiches with another heavy pan or a foil-wrapped brick.

How do I store leftovers?

Wrap cooled panini in foil and refrigerate for up to 2 days. Reheat in a skillet or oven to restore crispness.