Greek Souvlaki Chicken Panini

Name: Greek Souvlaki Chicken Panini
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, pounded to ½-inch (1.3 cm) thickness; 3 tbsp (45 ml) extra-virgin olive oil; 2 tbsp (30 ml) fresh lemon juice; 3 garlic cloves, minced; 1 tbsp (3 g) dried oregano; ¾ tsp (4 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; ¼ tsp (½ g) red pepper flakes (optional); 1 cup (240 ml) prepared tzatziki sauce; 4 ciabatta or panini rolls, halved horizontally; 2 ripe Roma tomatoes, sliced into ¼-inch (6 mm) rounds; 1 red onion, sliced into thin rings; 1 English cucumber, sliced lengthwise into thin strips; ½ cup (85 g) crumbled feta cheese; 2 cups (60 g) fresh spinach or arugula

From the MyKitchenBank Kitchen

A warm, pressed sandwich inspired by Greek souvlaki: grilled marinated chicken, creamy tzatziki, fresh tomatoes, red onion, and crisp cucumber tucked into a crusty panini bread and pressed until golden. Juicy, Mediterranean, and ready in under an hour.

Prep: 25 min
Cook: 20 min
Wait: 15 min
Total: 1 hr
Makes: 4 paninis

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Ingredients

4 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken breasts, pounded to ½-inch (1.3 cm) thickness
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
3 garlic cloves, minced
1 tbsp (3 g) dried oregano
¾ tsp (4 g) kosher salt
½ tsp (1 g) freshly ground black pepper
¼ tsp (0.5 g) red pepper flakes (optional)
For assembly
1 cup (240 ml) prepared tzatziki sauce
4 ciabatta or panini rolls, halved horizontally
2 ripe Roma tomatoes, sliced into ¼-inch (6 mm) rounds
1 red onion, sliced into thin rings
1 English cucumber, sliced lengthwise into thin strips
½ cup (85 g) crumbled feta cheese
2 cups (60 g) fresh spinach or arugula

Equipment (7)

Medium bowl (for marinade)
9×13-inch (23×33 cm) baking dish or shallow container
Large skillet or grill pan (12-inch / 30 cm)
Panini press or sandwich press
Cutting board
Sharp knife
Meat mallet (optional, for even thickness)

Steps

Before you start

Pat chicken breasts dry before marinating so they absorb flavors better
Preheat your panini press 10 minutes before assembling sandwiches
Have all toppings prepped and ready before you start cooking the chicken

1
Make the marinade
- In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, kosher salt, black pepper, and red pepper flakes (if using).
- Stir until combined and the salt dissolves, about 30 seconds.
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Ready when: Mixture is smooth and fragrant
Tip: Make the marinade just before use so the garlic stays fresh and bright
2
Marinate the chicken
- Place the pounded chicken breasts in a shallow baking dish.
- Pour the marinade over them, turning to coat all sides evenly.
- Let sit at room temperature for 15 minutes, turning halfway through, so the chicken absorbs the Mediterranean flavors without becoming tough.
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Ready when: Chicken is well coated on both sides
Tip: Don't marinate longer than 30 minutes or the lemon juice will begin to cure the protein, making it tough
3
Preheat the panini press
- Turn on your panini press or sandwich press and let it heat for 10 minutes until hot.
- If using a skillet or grill pan as a substitute, set it over medium-high heat and let it preheat.
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Ready when: Press is hot (you can feel heat when you hold your hand above it)
Tip: A properly preheated press ensures even browning and marks
4
Cook the chickenOven 165°F / 75°C
- Heat a large skillet or grill pan over medium-high heat.
- Working in batches if needed (don't crowd the pan), cook the marinated chicken breasts for 4–5 minutes per side until the internal temperature reaches 165°F (74°C) and the chicken is golden brown with light char marks.
- Transfer to a clean cutting board.
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Ready when: Internal temperature is 165°F (74°C); meat is no longer pink and has light char marks
Tip: Use a meat thermometer to avoid overcooking; overcooked chicken will be dry in the panini
5
Slice the chicken
- Once the chicken has rested for 1–2 minutes, slice each breast diagonally into ½-inch-wide (1.3 cm) strips to maximize surface area and ensure even heating in the press.
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Ready when: Chicken is sliced into uniform strips
Tip: Slicing on a bias gives you longer strips and makes for a prettier, easier-to-eat panini
6
Assemble the first half
- Open one ciabatta roll.
- Spread 2–3 tablespoons of tzatziki on the bottom half.
- Layer on a small handful of fresh spinach or arugula, then add about 3–4 slices of cooked chicken, a few tomato slices, a small handful of red onion rings, a few cucumber strips, and a sprinkle of crumbled feta (about 2 tablespoons).
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Ready when: Bottom half is layered evenly without overstuffing
Tip: Don't overstuff; if the sandwich is too thick, the press won't seal it properly and fillings will squeeze out
7
Close and press
- Close the sandwich with the top half of the roll, pressing gently so it sits flat.
- Place the assembled sandwich on the preheated panini press and close the lid.
- Press for 2–3 minutes until the bread is golden brown and crispy and the cheese starts to soften.
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Ready when: Bread is golden brown with light grill marks; you can smell the toasted bread
Tip: Don't press too hard or you'll squeeze out all the fillings; let the press's weight do the work
8
Repeat for remaining paninis
- Transfer the first finished panini to a cutting board and tent loosely with foil to keep it warm.
- Repeat steps 6–7 with the remaining three rolls and fillings, working quickly so the chicken stays warm and the tzatziki remains cool.
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Ready when: All four paninis are pressed and golden brown
Tip: Keep assembled sandwiches in order so you remember what fillings go where
9
Serve
- Cut each panini in half diagonally and serve immediately while the bread is still warm and crispy and the fillings are at their best.
- A cold Greek salad or a simple side of olives pairs beautifully with these sandwiches.
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Ready when: Paninis are cut and ready to eat
Tip: Serve right away; these sandwiches are best enjoyed hot and crispy

Good to know

Tips

If you don't have a panini press, use a heavy skillet (cast iron works great): place the sandwich in a dry skillet over medium heat, weight it down with a heavy lid or another skillet on top, and cook for 2–3 minutes per side until golden
Toast your ciabatta rolls lightly in a dry skillet before assembling if you want extra crunch before pressing
Slice tomatoes just before assembly so they don't release too much juice and make the bread soggy
For a Greek-style picnic version, assemble the paninis, wrap tightly in foil, and pack them in a cooler; they hold temperature well for 30 minutes

Storage & reheating

Store leftover tzatziki sauce in an airtight container in the refrigerator for up to 4 days. Leftover marinated raw chicken can be refrigerated for up to 1 day before cooking. The finished panini does not keep well; best served fresh and warm.

Substitutions

ciabatta or panini rolls → Greek pita bread or ciabatta loaves, split lengthwise. Pita makes for a softer, more traditional Greek sandwich but will press thinner and may tear; ciabatta holds up better to pressing
prepared tzatziki sauce → Greek yogurt mixed with 1 tbsp minced cucumber, ½ tsp minced garlic, and a squeeze of lemon juice. Homemade tzatziki base works well if you don't have prepared sauce on hand
fresh spinach or arugula → thinly shredded red cabbage or mixed greens. Red cabbage adds crunch and color; mixed greens give a lighter texture
crumbled feta cheese → halloumi cheese, sliced and grilled briefly before assembly. Halloumi has a higher melting point and will stay creamy in the press without melting into the filling