Skinnytaste · by Gina Homolka
Chicken Arugula Provolone Panini with Chipotle Mayo
NUTRITION · PER SERVING15M COOK
CAL 23%·PRO 56%
CARBS 50G44% OF CAL
3G FIBER0G ADDED0G INTRINSIC47G OTHER1G TOTAL SUGAR
FAT 15G28% OF CAL
6G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hot grilled sandwich with leftover chicken, peppery arugula, melted provolone, and spicy chipotle mayo. Quick, juicy, and satisfying.
mainamericansandwichchicken♨️ grilldairy freegluten free
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 tbsp Hellman'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
At a glance
PER SERVING · TIME 15M
CAL 23%·PRO 56%
CARBS 50G44% OF CAL
3G FIBER0G ADDED0G INTRINSIC47G OTHER1G TOTAL SUGAR
FAT 15G28% OF CAL
6G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 1282mg
- Total sugar
- 1g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 114mg
- Calcium
- 244mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1282MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.