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.
Open the ciabatta bread and spread a generous amount of the chipotle mayonnaise on both sides.
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.
Close the ciabatta to create a sandwich, ensuring all the delicious fillings are tucked inside.
If using a panini press, preheat it according to the manufacturer's instructions and spray the outside of the ciabatta with Smart Balance cooking spray. Grill for about 3-4 minutes, or until the bread is crispy and the cheese is melted.
If 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.
Remove the panini from the heat and let it sit for a minute. Cut the panini in half and serve immediately.
