top of page

Chicken Panini


  • 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


  1. 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.

  2. 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.

  3. Place on a panini press and close until the cheese melts and the bread is toasted. Cut in half and eat immediately.

Adapted from Skinny Taste

bottom of page