Spinach Artichoke Panini with Roasted Chicken

Fun facts about Maddi: I LOVE artichokes. Seriously; if you’ve got spinach artichoke dip at your party, I will be there to eat it. Growing up, my mom would prepare whole artichokes with a lemon hollandaise sauce and they were amazing. I’ve remained a faithful fan of artichokes through the years, and usually keep jars of them on hand. So I was thinking to myself, what is one of the most delish ways to use said stash of artichoke hearts? And thus this panini was born. IMG_7512I started by roasting some simply-seasoned (just lemon pepper and a little sea salt) chicken breasts in the oven to use in salads/sandwiches/etc. throughout the week. You can also grab a rotisserie chicken if you’re short on time.  IMG_7514Then I mixed up this simple herbed ricotta spread with some basic seasonings and a hint of lemon. It’s much lighter and more refreshing than the cream cheese base you usually find in spinach artichoke dip, without lacking all of the flavors I love! IMG_7515I love the Kirkland brand artichoke hearts, and usually keep a jar in the fridge. You can also find cans of them at any grocery store, or even cook your own if you’re into that and feeling ambitious! IMG_7520Just smush it all together and feast your eyes on the crispy, melty, golden masterpiece that it becomes. I’m practically drooling just thinking about it. IMG_7521IMG_7523All of my artichoke lovers out there better run to the kitchen and make this ASAP! I promise you will have no regrets! Now get cookin good lookin.

Spinach Artichoke Panini with Roasted Chicken

  • Servings: 2
  • Difficulty: easy
  • Print

A hearty, dreamy, hot sandwich stuffed with chicken, artichokes, spinach, and cheeses.

Credit: sprinklesandsuch.com


  • 2-4 slices of sourdough bread
  • Herbed ricotta spread (1/4 cup ricotta cheese, 1/4 tsp Italian seasoning, a squeeze of lemon, salt and pepper to taste)
  • 1 seasoned roasted chicken breast, sliced or shredded
  • 1 handful of baby spinach
  • 4-6 cooked artichoke hearts, chopped
  • Shredded cheese of choice (I used a blend of mozzarella, provolone, and parmesan)


  1. Mix together ingredients for herbed ricotta spread in a small bowl, and spread generously on each slice of bread.
  2. Layer cheese, chicken, spinach, and artichokes between bread slices and press the sandwich together so everything is compressed and stays inside the bread (can use a plate weighed down with a can or jar of food).
  3. Cook in a panini press if one is available, or heat a lightly oiled/buttered frying pan over medium-low heat. Cook the panini for a few minutes on each side until golden brown and melted, continuing to compress it. Enjoy while it’s warm!


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