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chicken provolone panini

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.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main 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 baby arugula (about 1/2 cup)
  • Smart Balance cooking spray

Method
 

Preparation Steps
  1. Combine mayonnaise and chipotle pepper sauce in a small bowl.
  2. Spread the spicy mayonnaise inside the ciabatta.
  3. Lay the provolone cheese, grilled chicken and arugula in the bread; close and lightly spray the top with cooking spray.
  4. Place on a panini press and close until the cheese melts and the bread is toasted.
  5. Cut in half and eat immediately.

Notes

You can use any hot sauce, sriracha or chipotle tabasco would also work; season to your taste.