4.4/5
(11 Votes)
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
Preparation
Step 1
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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