Chicken Panini with Arugula, Provolone and Chipotle Mayonnaise

Chicken Panini with Arugula, Provolone and Chipotle Mayonnaise
Serves 2

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.

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Categories: Recipes | Tags: | 2 Comments

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2 thoughts on “Chicken Panini with Arugula, Provolone and Chipotle Mayonnaise

  1. I enjoy a good panino so much! This one looks utterly fantastic 😀

    • Seriously..give it a try. I didn’t have high hope because it had such simple ingredients, but it was awesome. Sometimes those are the best!

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