Chicken Panini with Arugula, Provolone and Chipotle Mayonnaise
2 tablespoons light mayonnaise
2 teaspoons chipotle in adobo sauce, finely chopped
2 (3-ounce) slices ciabatta, sliced open
1 chicken breast, grilled and thinly sliced
2 slices Provolone cheese
1 cup baby arugula
1. Combine mayonnaise and chipotle in a small bowl. Spread the mayonnaise evenly between the two sandwiches. Assemble the sandwiches by layering the chicken, provolone and arugula evenly between the two slices.
2. Using a panini press, grill the sandwiches until bread is toasted and cheese melts. I don’t have a panini press, so I just made these in a skillet, and pressed them down with a cast iron skillet resting on top. Be sure to flip them once during cooking if using this method.
Served with fresh blueberries.
Results: Um…YUM! I know it’s just a sandwich, but these were crazy good and really simple to make. I did put a little too much chipotle in the mayonnaise (I used about a tablespoon) and it was a little spicy. I’ll watch that next time.
Recipe from Skinny Taste.