Chicken Panini With Arugula Provolone And Chipotle Mayonnaise Recipes

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CHICKEN ARUGULA PROVOLONE PANINI WITH CHIPOTLE MAYO



Chicken Arugula Provolone Panini with Chipotle Mayo image

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.

Provided by Gina

Categories     Dinner     Lunch

Time 15m

Number Of Ingredients 7

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

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.

Nutrition Facts : ServingSize 1 panini, Calories 345 kcal, Carbohydrate 40 g, Protein 24.4 g, Fat 9.8 g, SaturatedFat 0.7 g, Cholesterol 28.8 mg, Sodium 663.2 mg, Fiber 0.3 g, Sugar 0.4 g

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