Lebanese Zaatar Roasted Chicken Panini

Name: Lebanese Zaatar Roasted Chicken Panini
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, pounded to even ½-inch (1.25 cm) thickness; 2 tbsp (15 g) zaatar spice blend; 2 tbsp (30 ml) extra-virgin olive oil; 2 tbsp (30 ml) fresh lemon juice; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 2 clove (10 g) garlic clove, minced; ½ cup (120 ml) mayonnaise; ½ tsp (2 g) lemon zest, finely grated; 4 roll (240 g) panini rolls or ciabatta rolls, halved horizontally; 1 large (250 g) ripe tomato, sliced ¼-inch (6 mm) thick; ½ medium (150 g) English cucumber, thinly sliced lengthwise; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped; 1 tbsp (15 ml) extra-virgin olive oil, for brushing panini

From the MyKitchenBank Kitchen

Juicy roasted chicken breast seasoned with zaatar and lemon, layered on a crispy panini with fresh tomatoes, cucumbers, and a garlicky spread. A warm, handheld sandwich inspired by Lebanese flavors—perfect for lunch or dinner.

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

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Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken breasts, pounded to even ½-inch (1.25 cm) thickness
2 tbsp (15 g) zaatar spice blend
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
¾ tsp (4 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
2 clove (10 g) garlic clove, minced
½ cup (120 ml) mayonnaise
½ tsp (2 g) lemon zest, finely grated
4 roll (240 g) panini rolls or ciabatta rolls, halved horizontally
1 large (250 g) ripe tomato, sliced ¼-inch (6 mm) thick
½ medium (150 g) English cucumber, thinly sliced lengthwise
¼ cup (15 g) fresh flat-leaf parsley, roughly chopped
1 tbsp (15 ml) extra-virgin olive oil, for brushing panini

Equipment (7)

Meat mallet or heavy skillet
Shallow roasting pan or rimmed baking sheet
Instant-read thermometer
Cutting board
Small bowl (for garlic mayo)
Panini press or grill pan
Knife

Steps

Before you start

Preheat your panini press or grill to medium-high heat (10 minutes before assembly).
Pat the chicken breasts dry so they season and cook evenly.
Have all toppings prepped and ready—this sandwich comes together quickly once the chicken is cooked.

1
Pound and season chicken
- Place the chicken breasts between two pieces of plastic wrap.
- Using a meat mallet or the bottom of a heavy skillet, gently pound each breast to an even ½-inch (1.25 cm) thickness—this ensures they cook through quickly and evenly.
- Transfer to a shallow roasting pan.
- In a small bowl, whisk together 2 tbsp (30 ml) olive oil, 2 tbsp (30 ml) lemon juice, 2 tbsp (15 g) zaatar, ¾ tsp (4 g) salt, and ¼ tsp (0.5 g) black pepper.
- Rub the mixture all over both sides of the chicken, making sure it's well coated.
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Ready when: Chicken is evenly pounded and coated with zaatar marinade
Tip: Don't skip pounding—thin, even pieces cook faster and stay juicy.
2
Roast the chickenOven 425°F / 220°C
- Place the seasoned chicken in a preheated 425°F (220°C) oven for 12–15 minutes.
- The chicken is done when an instant-read thermometer inserted into the thickest part registers 165°F (74°C) and the edges are lightly golden.
- Remove from the oven and let rest on a cutting board for 5 minutes before slicing.
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Ready when: Internal temperature reaches 165°F (74°C); meat is opaque throughout
Tip: Don't skip the rest—it keeps the chicken moist when you slice it.
3
Make garlic-lemon mayo
- While the chicken roasts, whisk together ½ cup (120 ml) mayonnaise, 2 minced garlic cloves, and ½ tsp (2 g) finely grated lemon zest in a small bowl.
- Taste and adjust salt and pepper to your preference.
- Set aside.
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Ready when: Garlic mayo is evenly mixed and pale yellow
Tip: Mince the garlic finely so it distributes throughout the mayo without overpowering bites.
4
Slice the chicken
- Once the rested chicken is cool enough to handle, slice each breast on a slight diagonal into ¼-inch (6 mm) thick strips.
- The diagonal cut gives you larger slices that stay moist on the panini.
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Ready when: Chicken is sliced into even, thin pieces
Tip: Slice slightly on the diagonal to maximize surface area and allow the chicken to absorb the bread's warmth evenly.
5
Assemble the panini
- Lightly brush the cut sides of each panini roll with 1 tbsp (15 ml) olive oil total (roughly ¼ tbsp per roll).
- Spread about 2 tbsp (30 ml) of the garlic-lemon mayo on the bottom half of each roll.
- Layer on ¼ of the sliced chicken, then a few tomato slices, cucumber slices, and a pinch of chopped fresh parsley.
- Top with the other half of the roll, oiled side out.
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Ready when: Each panini is tightly assembled with toppings evenly distributed
Tip: Don't overstuff—layers stay intact and the panini presses more evenly.
6
Grill the paniniOven 375°F / 190°C
- Preheat your panini press or grill pan to medium-high heat (about 375°F / 190°C if you can control it).
- Working in batches if needed, place the assembled panini on the press.
- If using a panini press, close the lid and grill for 3–4 minutes until the bread is golden brown with light char marks and the cheese (if any) melts slightly.
- If using a grill pan, place the panini on the hot surface and weight it down with another heavy pan or a bacon press.
- Grill for 2–3 minutes, then flip and grill the other side for another 2–3 minutes until both sides are golden and crispy.
- The bread should have a slight crunch but the inside remains warm and soft.
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Ready when: Bread is golden brown with crispy edges; filling is heated through
Tip: Don't flip too early—let the press or pan create those beautiful golden char marks for 3–4 minutes.
7
Serve hot
- Transfer the grilled panini to a cutting board and let rest for 1–2 minutes.
- Cut diagonally if desired (this is traditional for panini) and serve while the bread is still warm and crispy.
- Serve with extra lemon wedges on the side for squeezing.
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Ready when: Panini is rested and ready to eat
Tip: Serve immediately while the contrast between crispy bread and warm, juicy filling is at its best.

Good to know

Tips

Zaatar seasoning is widely available online and in Middle Eastern or specialty grocery stores. Make sure it hasn't been sitting in a warm cupboard for months—the herbs lose potency over time.
For a more substantial sandwich, layer in 1–2 slices of crispy halloumi cheese or a thin slice of provolone, which melts slightly and adds richness.
If you don't have a panini press, a cast-iron skillet or grill pan works just as well. Weight it down with another heavy pan or a cast-iron bacon press to mimic the press's effect.
Prep the toppings (slice tomato, cucumber, and chop parsley) while the chicken roasts so assembly is quick and the bread doesn't cool down waiting.

Storage & reheating

Store leftover sliced chicken (not assembled) in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (163°C) oven for 5–7 minutes until warm. Grilled panini are best eaten fresh but can be wrapped loosely in foil and kept at room temperature for up to 2 hours. Do not refrigerate assembled or grilled panini as the bread becomes soggy.

Substitutions

zaatar spice blend → 2 tbsp (15 g) za'atar mixture or a blend of 1½ tbsp (10 g) dried oregano, ½ tbsp (3 g) sesame seeds, and ¼ tbsp (2 g) sumac. Sumac adds the tangy note zaatar is known for. If using store-bought zaatar, check the label—some already contain sesame seeds.
mayonnaise → ⅓ cup (80 ml) Greek yogurt or labneh mixed with the garlic and lemon zest. This adds a tangier, lighter option. Greek yogurt works well; labneh (strained yogurt) is more authentic to Lebanese cuisine.
panini rolls or ciabatta rolls → 4 pita pockets (6-inch / 15 cm) or naan bread. Pita pockets hold the filling slightly differently but work beautifully. Naan makes a thicker, softer bread option. Grill time may vary—watch for warmth and light charring.
English cucumber → 4 oz (120 g) roasted red peppers (jarred), sliced. Roasted peppers add sweetness and warmth. Use a vegetable peeler to slice them thin so they layer evenly.