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Chicken Arugula Provolone Panini with Chipotle Mayo
There's only one word to describe this hot grilled chicken panini with arugula, melted provolone and chipotle mayonnaise... dee-licious! Perfect for when you have leftover grilled chicken cutlets.
Prep Time:
15
minutes
mins
Total Time:
15
minutes
mins
Yield:
1
serving
Course:
Dinner, Lunch
Cuisine:
American
Ingredients
1
tbsp
Hellman's light mayonnaise
1
tsp
chipotle in adobo sauce
(or to taste)
3
oz
ciabatta
(sliced open)
2
oz
grilled chicken
1
slice
Sargento reduced fat provolone
0.5
oz
about 1/2 cup baby arugula
Smart Balance cooking spray
Instructions
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.
Nutrition
Serving:
1
panini
,
Calories:
345
kcal
,
Carbohydrates:
40
g
,
Protein:
24.5
g
,
Fat:
10
g
,
Saturated Fat:
0.5
g
,
Cholesterol:
29
mg
,
Sodium:
663
mg
,
Fiber:
0.5
g
,
Sugar:
0.5
g
- WW Points:
10