CHICKEN PANINI WITH ARUGULA, PROVOLONE AND CHIPOTLE MAYONNAISE

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CHICKEN PANINI WITH ARUGULA, PROVOLONE AND CHIPOTLE MAYONNAISE image

Categories     Sandwich     Chicken     Lunch

Yield 1

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.

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