Chicken Panini with Arugula, Provolone and Chipotle Mayonnaise

Photo by Joanmarie J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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

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