There’s something incredibly satisfying about a perfectly crafted panini. The crunch of the bread, the melty goodness of cheese, and the burst of flavors from fresh ingredients create an unforgettable experience. Today, I’m excited to share my recipe for a Chicken Arugula Provolone Panini with Chipotle. This panini is not just a meal; it’s a flavor-packed adventure that’s quick to prepare and perfect for lunch or a light dinner. So, let’s dive into the deliciousness!

Why I Love This Recipe

This Chicken Arugula Provolone Panini with Chipotle is an amazing combination of flavors and textures. The creamy and slightly spicy kick from the chipotle mayonnaise, combined with the juicy grilled chicken and the peppery bite of arugula, creates a delicious harmony. Plus, using ciabatta bread gives it that perfect crispy exterior while keeping the inside soft and warm. It’s a simple recipe that can easily be customized based on what you have on hand, making it a go-to option for busy weeknights or a weekend treat.

What Goes In

To make this scrumptious Chicken Arugula Provolone Panini with Chipotle, you’ll need the following ingredients:

1 tbsp Hellmann’s light mayonnaise
1 tsp chipotle in adobo sauce, or to taste
3 oz ciabatta, sliced open
2 oz grilled chicken
1 slice Sargento reduced fat provolone
0.5 oz about 1/2 cup baby arugula
Smart Balance cooking spray

Tools & Equipment Needed

Before we start cooking, let’s gather the necessary tools:

Panini press or skillet: For grilling your panini to perfection.
Spatula: To help flip the panini if using a skillet.
Small bowl: For mixing the chipotle mayonnaise.
Knife: To slice the ciabatta and chicken if needed.

Build Chicken Arugula Provolone Panini with Chipotle Step by Step

Now that we have everything we need, let’s go through the steps to create this delightful panini.

Step 1: Prepare the Chipotle Mayonnaise

In a small bowl, combine the Hellmann’s light mayonnaise and chipotle in adobo sauce. Mix well until the chipotle is fully incorporated into the mayonnaise. Adjust the amount of chipotle according to your spice preference.

Step 2: Assemble the Panini

Open the ciabatta bread and spread a generous amount of the chipotle mayonnaise on both sides. This adds flavor and moisture to the bread.

Step 3: Layer the Ingredients

On one side of the ciabatta, place the grilled chicken slices followed by the Sargento reduced fat provolone. Top with the baby arugula, ensuring an even distribution for a burst of freshness in every bite.

Step 4: Close the Panini

Close the ciabatta to create a sandwich, ensuring all the delicious fillings are tucked inside.

Step 5: Grill the Panini

If using a panini press, preheat it according to the manufacturer’s instructions. Lightly spray the outside of the ciabatta with Smart Balance cooking spray to get that golden, crispy finish. Place the panini on the press and grill for about 3-4 minutes, or until the bread is crispy and the cheese is melted.

If you’re using a skillet, heat it over medium heat. Place the panini in the skillet and press down with a spatula. Grill for about 3-4 minutes on each side, or until golden brown and crispy.

Step 6: Slice and Serve

Once the panini is perfectly grilled, remove it from the heat and let it sit for a minute. This allows the cheese to firm up slightly, making it easier to slice. Cut the panini in half and serve immediately.

Fresh Seasonal Changes

This Chicken Arugula Provolone Panini with Chipotle can be easily adapted to fit seasonal ingredients. Here are some ideas:

Add fresh tomatoes in the summer for a juicy, refreshing layer.
In the fall, try using roasted butternut squash for a sweet and savory twist.
In winter, add some sautéed spinach or kale for extra nutrients.
Top with sliced avocado in spring for creaminess and healthy fats.

Watch Outs & How to Fix

While making your Chicken Arugula Provolone Panini with Chipotle, here are some tips to avoid common pitfalls:

Too soggy: Ensure the mayonnaise is spread sparingly, and avoid overloading with ingredients that contain moisture.
Burnt bread: Keep an eye on the panini while grilling; adjust the heat if necessary to prevent burning.
Uneven grilling: If using a skillet, press down evenly with the spatula for consistent heat distribution.
Cold center: Make sure your grilled chicken is heated through before assembling the panini.

How to Store & Reheat

If you happen to have leftovers (which is rare because this panini is so tasty), here’s how to store and reheat it:

Wrap the panini tightly in aluminum foil or place it in an airtight container. It can be stored in the refrigerator for up to 2 days. To reheat, place the panini in a preheated skillet or panini press until heated through and crispy again, usually about 3-5 minutes.

Quick Q&A

Can I use other types of bread for this panini?

Absolutely! While ciabatta is a great choice, you can use sourdough, whole wheat, or even gluten-free bread based on your preference.

Is there a vegetarian option for this panini?

Yes! You can replace the grilled chicken with grilled vegetables, such as zucchini, bell peppers, and mushrooms, or use a hearty portobello mushroom for a satisfying alternative.

Can I make this panini ahead of time?

While it’s best enjoyed fresh, you can prepare the components ahead of time and assemble and grill the panini when ready to eat.

What can I serve with this panini?

This panini pairs wonderfully with a side salad, sweet potato fries, or even a cup of soup for a complete meal.

Before You Go

Thank you for joining me today in creating this delicious Chicken Arugula Provolone Panini with Chipotle! I hope you enjoy making it as much as I do. The blend of flavors will surely satisfy your cravings, whether it’s a quick lunch or a light dinner. Don’t forget to share your creations on social media and tag your friends to enjoy this delightful recipe together. Happy cooking and bon appétit!