345 Cals 24.4 Protein 40 Carbs 9.8 Fats
PREP TIME:
15 mins
TOTAL TIME:
15 mins
YIELD:1 SERVING
COURSE:Dinner, Lunch
CUISINE:American
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.
INGREDIENTS
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 Sargento reduced fat provolone
0.5 oz about 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.
Serving: 1panini, Calories: 345kcal, Carbohydrates: 40g, Protein: 24.4g, Fat: 9.8g, Saturated Fat: 0.7g, Cholesterol: 28.8mg, Sodium: 663.2mg, Fiber: 0.3g, Sugar: 0.4gBlue Smart Points:10Green Smart Points:11Purple Smart Points:10Points +:9