Description
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.
Yield: 1serving | Serving Size: 1panini
Ingredients
1tbspHellman’s light mayonnaise
1tspchipotle in adobo sauce, or to taste
3ozciabatta, sliced open
2ozgrilled chicken
1sliceSargento reduced fat provolone
0.5ozabout 1/2 cup baby arugula
Smart Balance cooking spray
Instructions
- 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.
Last Step:
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Nutrition
Serving: 1panini, Calories: 345kcal, Carbohydrates: 40g, Protein: 24.5g, Fat: 10g, Saturated Fat: 0.5g, Cholesterol: 29mg, Sodium: 663mg, Fiber: 0.5g, Sugar: 0.5g
