Chicken Arugula Provolone Panini With Chipotle Mayo Recipes

CHICKEN ARUGULA PROVOLONE PANINI WITH CHIPOTLE MAYO

Steps:

• 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.

CHICKEN AND BACON PANINI WITH SPICY CHIPOTLE MAYO

Steps:

• For the Spicy Chipotle Mayo: Add all ingredients into a food processor and puree until smooth. Add salt and pepper to taste, if needed.
• For the Panini: Turn the oven to broil. Place the tomato slices on a lined baking sheet. Drizzle with a little olive oil and sprinkle with salt. Place into the oven and roast the tomatoes until the top is slightly charred. Remove from the oven and set aside. (Note: This step may be skipped and replaced with slices of avocado.).
• Heat a panini grill or grill pan on medium heat. Spread a little bit of butter on one side of each piece of the bread.
• Evenly distribute the chicken, cheese, bacon and tomatoes (or avocado slices) on top of two slices, butter side down.
• On the other pieces of bread, spread some of the chipotle mayonnaise on the side that is not buttered. Place on top of the sandwich. Place the sandwiches on the grill. If you are using a grill pan, place a heavy pan on top of each sandwich.
• Cook for about 2-3 minutes until the bread is golden brown. Gently flip the sandwich over and cook for another 2-3 minutes until the other side is golden brown.