Yield: 1 serving
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.
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
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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.
- Cut in half and eat immediately.
Nutrition
Serving: 1panini, Calories: 345kcal, Carbohydrates: 40g, Protein: 24.4g, Fat: 9.8g, Saturated Fat: 0.7g, Cholesterol: 28.8mg, Sodium: 663.2mg, Fiber: 0.3g, Sugar: 0.4g
WW Points Plus: 9