Chicken Panini with Apple, Cheddar and Thyme
This tasty chicken panini features gooey cheddar cheese, crisp apples and savory fresh thyme.
This chicken panini with cheddar, apples, and thyme is one that gets high marks from everyone on Panini Night. What is Panini Night?? It’s usually Friday and a wonderful way to use up leftovers and give family members options to create their individual sandwich.
I line up the proteins that are leftover from the week like grilled chicken, pork tenderloin and steak. Then I put out toppings like basil, thyme, arugula, sliced apples or pears, an assortment of cheeses, and condiments like mayo or fig jam. Finally, I let everyone pick their panini ‘insides’ and start cooking. Sometimes I just start making a variety of paninis and slice into strips and let everyone sample them.
For now, I am focusing on a family favorite, the Chicken Panini with Cheddar, Apples and Thyme. It’s perfect for fall weather and weeknights when you’re in a rush to get dinner on the table!
If I have time, I like to include a side of homemade soup like Tomato Basil Bisque.
I have two marinades for grilling chicken that are perfect for paninis:
- Italian dressing (homemade if you have it, but I swear by Wishbone Zesty Italian).
- Balsamic Vinaigrette (again homemade if you can, or bottled if you needed).
Marinate chicken breast cutlets for a few hours and grill until fully cooked.
*Ginger Tip: Grill several chicken breast cutlets over the weekend and save as meal prep for the week. Use over salads and in paninis during the week.
When choosing apples, it’s not that complicated! Anything will work. Granny Smith is known for staying crisp; Gala or Fuji will have milder sweet flavor. Just use what you have available.
As for the cheddar cheese, I like a mild white cheddar, but you can use what you have on hand. Sharper cheddar will have more flavor and bite; whatever suits you and your family. Adjust the amount of dijon mustard if your cheddar is extra sharp so as not to overpower the panini.
Finally, grab some fresh thyme from the garden. I think thyme is my favorite herb to grow in the kitchen garden. It’s perennial and available year-round once it’s established. Yum!
Once you have all of your ingredients, heat up your panini press and lightly coat it with olive oil. Prepare your sandwiches with desired amounts of mayonnaise and dijon before assembling. Build your sandwich and lightly coat the outsides with olive oil or cooking spray. I like olive oil cooking spray for this.
Cook your sandwich in the panini press for 3-5 minutes depending on your press. You want the cheese gooey and melted, but not burned. Watch carefully.
Remove your panini and serve with soup or salad.
Enjoy this delicious chicken panini with apple, cheddar and thyme!
Chicken Panini with Apple, Cheddar and Thyme
Ingredients
- 2 slices sourdough bread or other rustic bread choice
- 4 oz chopped or sliced cooked chicken
- 1 slice white cheddar cheese
- 1 thinly sliced Fuji apple
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon mayonnaise
- .5 teaspoon dijon mustard
- 1 teaspoon olive oil
Instructions
- Preheat panini press.
- Evenly coat each slice of bread with desired amount of mayonnaise and mustard.
- Add cheese, apple slices and chicken.
- Sprinkle freshly chopped thyme leaves over all and close sandwich halves together.
- Use olive oil to grease panini press and lightly coat the outsides of the sandwiches. You want crispiness, but not sticking!
- Grill sandwich in panini press for 3-5 minutes, or until the cheese is melty. Watch carefully, as each panini press may vary.
- Remove and set aside to cool for a minute before cutting in half. Enjoy!
Need more recipes that feature fresh thyme? Read The Best of Thyme: Fresh from the Herb Garden. I’ve got breakfast and dinner covered!
