How To Make Chicken Arugula Provolone Panini with Chipotle Mayo
Turn your leftover grilled chicken cutlets into a hearty meal with this provolone panini tossed with arugula, melted provolone, and chipotle mayonnaise.
Preparation: 15 minutes
Cooking:
Total: 15 minutes
Serves:
Ingredients
Instructions
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Combine mayonnaise and chipotle pepper sauce in a small bowl. Season to taste.
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Spread the spicy mayonnaise inside the ciabatta.
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Lay the provolone cheese, grilled chicken, and arugula in the bread. Close and lightly spray the top with cooking spray.
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Place on a panini press and close until the cheese melts and the bread is toasted.
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Cut in half and eat immediately.
Nutrition
- Calories: 483.90kcal
- Fat: 21.87g
- Saturated Fat: 7.63g
- Trans Fat: 0.05g
- Monounsaturated Fat: 7.02g
- Polyunsaturated Fat: 5.78g
- Carbohydrates: 44.88g
- Fiber: 2.39g
- Sugar: 1.64g
- Protein: 25.24g
- Cholesterol: 51.07mg
- Sodium: 940.51mg
- Calcium: 289.01mg
- Potassium: 268.72mg
- Iron: 3.08mg
- Vitamin A: 98.81µg
- Vitamin C: 2.43mg
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