Chicken Arugula Provolone Panini Recipe

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Steve Published: December 8, 2020 Modified: June 1, 2021

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
Total: 15 minutes



  • 1tbspHellman’s light mayonnaise
  • 1tspchipotle in adobo sauce,or to taste
  • 3ozciabatta,sliced open
  • ozchicken cutlet,thin, grilled
  • 1Sargento reduced fat provolone
  • ½cupbaby arugula
  • Smart Balance cooking spray


  1. Combine mayonnaise and chipotle pepper sauce in a small bowl. Season to taste.

  2. Spread the spicy mayonnaise inside the ciabatta.

  3. Lay the provolone cheese, grilled chicken, and arugula in the bread. Close and lightly spray the top with cooking spray.

  4. Place on a panini press and close until the cheese melts and the bread is toasted.

  5. Cut in half and eat immediately.


  • 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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