Tuesday, June 26, 2012

Chicken Panini with Arugula, Provolone, and Chipolte Mayonnaise

Tasty lunch date with my boyfriend :)


  • 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 of provolone
  • 0.5 oz (about 1/2 cup) baby arugula
  • Smart Balance cooking spray 


  1. Combine mayonnaise and chipotle pepper sauce in a small bowl.
  2. 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.    
  3. Place on a panini press and close until the cheese melts and the bread is toasted. Cut in half and eat immediately.
Adapted from Skinnytaste

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