Chicken Panini with Arugula, Provolone and Chipotle Mayonnaise

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Chicken Panini with Arugula, Provolone and Chipotle Mayonnaise

One word to describe this hot panini… dee-licious!

I’m in love with the flavor combination of this grilled chicken panini made on Ciabatta bread with melted provolone, arugula and a spicy chipotle mayonnaise.

This sandwich is perfect for lunch or dinner and you can easily prepare this for one or a family of eight!

A panini press is on my Christmas list this year, but not having one has never stopped me from making paninis before. I lightly spray the bread with oil and use my George Forman grill and it’s ready in minutes. You could even use a grill pan on the stove and place an iron skillet on top to press it down.

Chicken Panini with Arugula, Provolone and Chipotle Mayonnaise

Servings: 1 • Size: 1 panini • Points +: 9 pts • Smart Points: 11

Calories: 345 • Fat: 9.8 g • Carb: 40 g • Fiber: 0.3 g • Protein: 24.4 g • Sugar: 0.4 g

Sodium: 663.2 mg

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

Directions:

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.