In a mixing bowl, combine the 1 tbsp Hellmann's light mayonnaise and 1 tsp chipotle in adobo sauce. Mix well until fully combined. Taste and adjust the chipotle based on your spice preference.
Spread the chipotle mayo generously on both sides of the 3 oz ciabatta. Layer the 2 oz grilled chicken on one side followed by the 1 slice Sargento reduced fat provolone and 0.5 oz baby arugula. Top with the other half of the ciabatta.
Preheat your panini press or skillet over medium heat. Spray the outside of the sandwich with Smart Balance cooking spray to ensure a golden, crispy crust. If using a skillet, place the sandwich in the pan and press it down with a spatula.
If using a panini press, close the lid and grill for about 3-5 minutes, or until the bread is golden brown and the cheese is melted. If using a skillet, grill for about 4-5 minutes on each side, flipping carefully.
Once grilled to perfection, remove the panini from the heat and let it cool for a minute. Slice it in half, serve with your favorite side, and enjoy!
