Name: Chicken Arugula Panini
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 slices rye bread (or any bread you choose); chipotle mayo; 1 cooked chicken breast, sliced; 2-3 slices red onion; 2 slices pepperjack cheese (swiss or american is tasty too); handful of Arugula; butter

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Chicken Arugula Panini - this toasted chicken arugula sandwich is filled with melted cheese and chipotle mayo. Perfect for easy lunches.

Are you looking for an easy dinner after a long day? Do you need a quick lunch on a busy weekend? Or maybe you are looking for ways to use up leftover chicken breasts?

Then, this Chicken Arugula panini is the answer. Paninis are so satisfying - the warm, crispy bread, the gooey melted cheese - what's not to love!

Start by preheating a grill pan over medium heat. A griddle or cast iron skillet works well also.

Spread chipotle mayo on two slices of bread. (I usually prefer rye or marble rye for this sandwich, but multigrain bread is what I had on hand, so that's what I used in these photos.)

slices of bread spread with chipotle mayo

Layer one slice of bread with the sliced chicken breast. Top with red onion, arugula, and cheese. (I used American here.)

building the sandwich with the sliced chicken and cheese

sandwich with arugula and onion layered on top

Top with the second slice of bread, mayo side down. Butter the top of the bread.

Place on the grill pan, butter side down. Then, butter the top slice of bread. Grill until toasty brown and flip. Continue grilling until the second side is toasty brown and cheese is melted.