Chicken Arugula Provolone Panini with Chipotle Mayo
Prep Time: 15mins
Total Time: 15mins
Course: Dinner, Lunch
Cuisine: American
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.
Ingredients
1tbspHellman's light mayonnaise
1tspchipotle in adobo sauce(or to taste)
3ozciabatta(sliced open)
1.75oz1 thin grilled chicken cutlet
1sliceSargento reduced fat provolone
0.5ozabout 1/2 cup baby arugula
Smart Balance cooking spray
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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.