There’s one word that perfectly captures this hot grilled chicken panini with peppery arugula, melted provolone and smoky chipotle mayonnaise: delicious. It’s a fast, satisfying sandwich that’s ideal for using leftover grilled chicken cutlets and works equally well for a solo lunch or a family dinner.
Chicken Arugula Provolone Panini with Chipotle
This panini is built on ciabatta bread for a crisp, chewy exterior and a soft interior. Inside, reduced-fat provolone melts against slices of grilled chicken while a bright handful of baby arugula adds peppery freshness. A simple chipotle mayonnaise gives the whole sandwich a smoky, spicy lift that balances the cheese and greens.
If you enjoy quick sandwich recipes, similar favorites include Chicken Club Lettuce Wrap, Roast Beef Sandwich with Melted Swiss and Caramelized Onions, a lighter Shrimp Parmigiana hero, and Asparagus Prosciutto Panini with Garlic Mayo. All of these are easy to prepare and make great weekday meals.
You don’t need a dedicated panini press to make a great grilled sandwich. I lightly spray the bread and use a George Foreman-style grill, or you can use a grill pan on the stove and press down with a heavy skillet or an iron pan. The goal is to toast the bread and melt the cheese quickly so the filling stays juicy.
Cooking tip: scoop a little of the soft interior from the bread if you want a larger-looking sandwich with fewer calories—this creates extra room for filling without adding a lot of extra carbs.
Chicken Arugula Provolone Panini with Chipotle Mayo
Prep time: 15 minutes • Total time: 15 minutes • Yield: 1 serving
Calories: 345 kcal • Protein: 24.5 g • Carbs: 40 g • Fat: 10 g • Fiber: 0.5 g
Ingredients
- 1 tbsp light mayonnaise
- 1 tsp chipotle in adobo sauce, or to taste
- 3 oz ciabatta, sliced open
- 2 oz grilled chicken, sliced
- 1 slice reduced-fat provolone
- about 1/2 cup baby arugula (≈ 0.5 oz)
- cooking spray or a light brush of oil
Instructions
- In a small bowl, combine the light mayonnaise and chipotle in adobo. Taste and adjust the heat—use more chipotle or a splash of your favorite hot sauce if you prefer it spicier.
- Spread the chipotle mayonnaise on the inside of the ciabatta pieces so each side has a nice layer of flavor.
- Layer the provolone slice on the bottom piece of bread, add the sliced grilled chicken, then top with baby arugula. Close the sandwich.
- Lightly spray or brush the top of the ciabatta with cooking spray or oil to encourage even browning.
- Place the sandwich on a panini press or heated grill. Press until the bread is golden and crisp and the cheese has melted, about a few minutes depending on your equipment. If using a grill pan, press down with a heavy skillet to mimic a press.
- Remove the panini, cut in half, and serve immediately while the cheese is still gooey.
Storage and Reheating
Paninis are best enjoyed fresh, but you can refrigerate leftovers in an airtight container for up to 2 days. Reheat in a skillet or toaster oven to crisp the bread and refresh the cheese—avoid microwaving if you want to preserve texture.
Variations and Substitutions
• Cheese: Swap provolone for mozzarella, fontina, or a mild cheddar—choose a melting cheese for best results.
• Bread: If you don’t have ciabatta, a sturdy roll, focaccia, or sourdough slice will also work.
• Mayo options: Use Greek yogurt mixed with a little olive oil for a lighter spread, or try sriracha for a different spicy profile.
• Greens: Arugula adds peppery brightness, but baby spinach or mixed greens can be substituted if desired.
Tips for a Better Panini
- Pat the chicken dry and slice it thinly so it heats through quickly and evenly.
- If using cold grilled chicken, allow it a minute on the press to warm through before closing fully so the sandwich heats evenly.
- Use a light hand with oil or cooking spray—just enough to achieve a golden crust without adding excess fat.
Nutrition
Serving: 1 panini • Calories: 345 kcal • Carbohydrates: 40 g • Protein: 24.5 g • Fat: 10 g • Saturated Fat: 0.5 g • Cholesterol: 29 mg • Sodium: 663 mg • Fiber: 0.5 g • Sugar: 0.5 g