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