Ingredients
Equipment
Method
- 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.
- 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.
- Place on a panini press and close until the cheese melts and the bread is toasted.
- Cut in half and eat immediately.
Notes
- Storage: After making your panini, if you have leftovers, store them in an airtight container in the fridge. However, it's best enjoyed fresh.
- Freezing: I don't recommend freezing this sandwich as the bread can become soggy after thawing. It's best made fresh.
- Pairing: Serve your panini with a side of sweet potato fries or a light garden salad for a complete meal.
- Customization: Feel free to add other ingredients like roasted peppers, spinach, or different cheeses to suit your taste.
- Cooking Method: If you don’t have a panini press, you can use a skillet with a weight on top to achieve a similar effect.