Chicken, Tomato, Spinach & Feta Panini
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Chicken, Tomato, Spinach & Feta Panini

Chicken, Tomato, Spinach & Feta Panini

with Lemon-Oregano Potato Wedges & Garlic Dijonnaise

We’re shifting sandwiches from the “lunch food only” category, and which ’wich is more dinner-worthy than the panini? This one features creamy sautéed spinach and tomato, and not one, but TWO types of cheese (feta and mozzarella) between slices of garlicky Dijonnaise-slathered sourdough, pan-pressed to crispy, golden perfection. On the side, there’s herby potato wedges and more delicious Dijonnaise for dipping. Step aside, lunch police!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

12 ounce


1 teaspoon

Dried Oregano

1 clove


1 unit


1 unit


4 tablespoon


(Contains Eggs)

2 teaspoon

Dijon Mustard

2.5 ounce


2 tablespoon

Cream Cheese

(Contains Milk)

4 slice

Sourdough Bread

(Contains Soy, Wheat)

½ cup

Feta Cheese

(Contains Milk)

½ cup

Mozzarella Cheese

(Contains Milk)

10 ounce

Chicken Cutlets

Not included in your delivery

3 teaspoon

Cooking Oil

¼ teaspoon


2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories1170 kcal
Fat69 g
Saturated Fat25 g
Carbohydrate98 g
Sugar9 g
Dietary Fiber6 g
Protein54 g
Cholesterol250 mg
Sodium1590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Large Pan
Small Bowl


Roast Potatoes

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, oregano, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.


• While potatoes roast, peel and mince or grate garlic. Quarter lemon. Thinly slice tomato into rounds and season with salt and pepper.

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

Make Dijonnaise

• In a small bowl, combine mayonnaise, mustard, ¼ tsp sugar (½ tsp for 4 servings), juice from one lemon wedge (two wedges for 4), and a pinch of garlic. Season with salt and pepper to taste.

Cook Spinach

• Heat a drizzle of oil in a large pan over medium-high heat. Add spinach and remaining garlic; season with salt and pepper. Cook, stirring, until spinach is wilted, 2-3 minutes. • Turn off heat. Transfer spinach to a second small bowl; stir in cream cheese until combined. • Wipe out pan.

Use pan used for chicken here.

Assemble Sandwiches

• Spread half the sourdough slices with creamy spinach; top with even layers of feta, mozzarella, and tomato. • Spread remaining sourdough slices with Dijonnaise (save some for serving). • Close sandwiches.

Top creamy spinach with chicken along with feta, mozzarella, and tomato.

Toast Sandwiches

• Melt 1 TBSP butter in pan used for spinach over medium heat. Once hot, add sandwiches and push around in pan until melted butter has absorbed. (For 4 servings, work in batches or use a second pan, using 1 TBSP butter for each batch.) Cook until bread is golden brown and cheese is slightly melted, 4-6 minutes. • Add another 1 TBSP butter to pan, then flip sandwiches and push around again until melted butter has absorbed. Cook until bread is golden brown and cheese is fully melted, 4-6 minutes. TIP: If you have a heavy-bottomed pan, place on top of the sandwiches as they cook for a real panini experience!

Finish & Serve

• Squeeze one lemon wedge over potatoes (two wedges for 4 servings). • Halve panini on a diagonal and divide between plates. Serve with potato wedges and remaining Dijonnaise on the side for dipping.

Chicken is fully cooked when internal temperature reaches 165°.