Grilled Chicken Sandwich with Arugula and Parsley Aioli

 Aioli:

• 1/2 cup lightly packed baby arugula
• 1/2 cup lightly packed fresh flat-leaf parsley
• 1 anchovy fillet
• 2 teaspoons chopped fresh chives
• 1 small garlic clove, coarsely chopped
• 1/4 cup mayonnaise
• 1/2 cup lowfat plain yogurt
• 1 teaspoon white wine vinegar
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper

Sandwich:

• 8 ounces roasted chicken breast, shredded (about 2 small chicken breasts)
• 8 Slices Italian bread
• 1 1/3 cups baby arugula

For the Aioli:

1. Place all the ingredients, except the salt and pepper, in the bowl of a food processor. 
2. Blend until the mixture is smooth. 
3. Transfer the aioli to a medium bowl. 
4. Season with salt and pepper.

For the Sandwich:

1.  Preheat panini grill or regular grill(ie: George Foreman)
2. Add the shredded chicken to the aioli and mix well. 
3.  Place 4  slices of bread on a work surface and spread with the chicken mixture, .
4. Sprinkle the arugula over the chicken.
5. Top with remaining slices of bread.
6. Place in grill and heat until toasted. 
7. Cut each  sandwich in half, diagonally, and transfer to a serving platter. 
8. Serve.