Chicken Panini with Arugula, Provolone and Chipotle Mayonnaise Recipe
One word to describe this hot panini… dee-licious!
I’m in love with the flavor combination of this grilled chicken panini made on Ciabatta bread with melted provolone, arugula and a spicy chipotle mayonnaise.
This sandwich is perfect for lunch or dinner and you can easily prepare this for one or a family of eight!
A panini press is on my Christmas list this year, but not having one has never stopped me from making paninis before. I lightly spray the bread with oil and use my George Forman grill and it’s ready in minutes. You could even use a grill pan on the stove and place an iron skillet on top to press it down.
Chicken Panini with Arugula, Provolone and Chipotle Mayonnaise
Servings: 1 • Size: 1 panini • Points +: 9 pts • Smart Points: 11
Calories: 345 • Fat: 9.8 g • Carb: 40 g • Fiber: 0.3 g • Protein: 24.4 g • Sugar: 0.4 g
Sodium: 663.2 mg
1 tbsp Hellman’s light mayonnaise
1 tsp chipotle in adobo sauce (or to taste)
3 oz ciabatta, sliced open
1.75 oz (1 thin) grilled chicken cutlet
1 slice Sargento reduced fat provolone
0.5 oz (about 1/2 cup) baby arugula
Smart Balance cooking spray
Combine mayonnaise and chipotle pepper sauce in a small bowl. You can use any hot sauce, sriracha or chipotle tabasco would also work; season to your taste.
Spread the spicy mayonnaise inside the ciabatta. Lay the provolone cheese, grilled chicken and arugula in the bread; close and lightly spray the top with cooking spray.
Place on a panini press and close until the cheese melts and the bread is toasted. Cut in half and eat immediately.
Keywords: Chicken Panini with Arugula, Provolone and Chipotle Mayonnaise