Prep Time 15 mins
Cook Time 15 mins
Rest Time 5 mins
Total Time 35 mins
Cooking Method: ,
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Cooking Temp: 190  C
Servings: 2
Best Season: All Seasons
Description

This Honey-Glazed Chicken Panini with Arugula is a gourmet sandwich packed with flavor and texture. Featuring juicy grilled chicken glazed with a sweet honey sauce, sharp arugula, melty provolone cheese, and a touch of tangy Dijon mayo, all pressed between crispy ciabatta bread — it's perfect for lunch, brunch, or an easy dinner.

Ingredients
    For the Honey-Glazed Chicken:
  • 2 pcs boneless, skinless chicken breasts (halved lengthwise for thinner cuts)
  • 1 tbsp olive oil
  • 1.5 tbsp honey
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • Salt and black pepper to taste
    • For the Sandwich Base:
  • 2 ciabatta rolls (halved horizontally)
  • 1 tbsp butter (softened, for toasting)
  • 1 tbsp Dijon mustard
  • 2 tbsp mayonnaise
  • 1 tsp lemon juice
    • For the Toppings:
  • 1 cup fresh arugula (washed and dried)
  • 4 slices provolone cheese
  • 0.5 small red onion (thinly sliced)
  • Optional: a few tomato slices
Instructions
    Prepare the Glaze
  1. 1
    In a small bowl, mix honey, Dijon mustard, garlic powder, salt, and black pepper. Set aside.
    2. Cook the Chicken
  2. 2
    Heat olive oil in a skillet over medium heat. Add chicken pieces and cook for 3-4 minutes per side until golden and cooked through. In the final minute, pour the honey glaze over the chicken and cook until it thickens slightly and coats the meat. Remove from heat and let rest for 5 minutes.
    3. Toast the Bread
  3. 3
    Spread softened butter on the cut sides of the ciabatta rolls. Toast them in a grill pan or panini press until golden. Mix Dijon mustard, mayonnaise, and lemon juice in a small bowl to make the spread.
    4. Assemble the Sandwich
  4. 4
    Spread the Dijon mayo mixture on the bottom half of the toasted bread. Add a slice of provolone, a piece of honey-glazed chicken, red onion slices, arugula, and an optional tomato slice. Top with another slice of cheese, then close the sandwich with the top half of the bread.
    5. Grill the Panini
  5. 5
    Place the sandwich in a panini press or back in the grill pan. Press and grill until the cheese melts and the outside is golden and crisp (around 4–5 minutes).
    6. Serve
  6. 6
    Slice the panini in half and serve warm with chips or a side salad.
Note
  • Chicken Tip: Pound the chicken slightly for even cooking.
  • Glaze Variation: Add a splash of soy sauce or balsamic vinegar for more depth.
  • Bread Swap: Sourdough, focaccia, or even multigrain bread work well.
  • Storage: Best served fresh, but you can store grilled chicken in the fridge for up to 3 days. Reheat before assembling.
Keywords: honey glazed chicken, easy chicken panini, healthy lunch sandwich, arugula sandwich, grilled chicken sandwich
Read it online: https://petitepanini.com/recipe/honey-glazed-chicken-panini-with-arugula-recipe/