Chicken Arugula Provolone Panini with Chipotle
This Chicken Arugula Provolone Panini with Chipotle is quick, smoky, and packed with fresh flavors. Perfect for a satisfying lunch or easy dinner!
Equipment
- Panini press or grill pan
- Spatula
- Cutting Board
- Knife
Ingredients
- 1 tbsp Hellmann's light mayonnaise
- 1 tsp chipotle in adobo sauce
- 3 oz ciabatta, sliced open
- 2 oz grilled chicken
- 1 slice Sargento reduced fat provolone
- 0.5 oz baby arugula about 1/2 cup
- Smart Balance cooking spray
Instructions
- In a small bowl, mix together 1 tablespoon Hellmann's light mayonnaise and 1 teaspoon chipotle in adobo sauce. Adjust the chipotle amount to your heat preference. Set aside.
- Slice open the 3 oz ciabatta. Spread a generous amount of the chipotle mayo on one side. Layer 2 oz grilled chicken on top, followed by 1 slice Sargento reduced fat provolone, then top with 0.5 oz baby arugula.
- Heat your panini press or grill pan and lightly coat it with Smart Balance cooking spray. Place the assembled sandwich on the grill and close the press or cover with a lid if using a grill pan. Cook for about 3-5 minutes, until the bread is golden brown and the cheese is melted.
- Remove the panini from the heat and let it cool for a minute. Slice in half, serve with your favorite side, and enjoy the burst of flavors!
Notes
- Use leftover or rotisserie grilled chicken to save time.
- Substitute ciabatta with any sturdy crusty bread like sourdough or whole grain.
- Make the chipotle mayo a day ahead and store it refrigerated for convenience.
- Freeze assembled panini (before grilling) wrapped tightly for up to one month.
- For a vegetarian version, omit chicken and add roasted veggies like bell peppers or mushrooms.