Chicken Panini with Arugula, Provolone and Chipotle Mayonnaise

By joanmarie

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