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Turkey and Bacon Panini with Chipotle Mayonnaise


"This is one of my favorite sandwiches to make, I whipped it up one day when I was trying to use up leftover ingredients. My family raved! It's also excellent as a vegetarian sandwich if you leave out the turkey and bacon."
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40 m servings 699 cals
Original recipe yields 4 servings (4 sandwiches)


  • Calories:
  • 699 kcal
  • 35%
  • Fat:
  • 33.2 g
  • 51%
  • Carbs:
  • 65.1g
  • 21%
  • Protein:
  • 34.5 g
  • 69%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 2276 mg
  • 91%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat a panini press according to manufacturer's instructions.
  2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Meanwhile, melt the butter in a large skillet over medium heat. Cook and stir the garlic and onion until the onion has softened and turned translucent, about 10 minutes. Stir in the spinach and cook until wilted, about 3 minutes more.
  3. While the onions and spinach are cooking, stir together the mayonnaise, minced chipotle peppers, and adobo sauce in a small bowl. Spread the mayonnaise over 4 slices of focaccia bread. Place a slice of cheese onto the 4 slices, then divide the turkey among the sandwiches. Place 2 strips of bacon onto each sandwich and top with the spinach mixture. Place the remaining slices of bread onto the sandwiches.
  4. Cook the sandwiches in the preheated panini grill according to manufacturer's directions until crispy and golden brown, about 5 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 34
  1. 49 Ratings

Most helpful positive review

Made this for the Recipe Group. We really enjoyed this sandwich. Hubby took a bite and said "Wow!" always a good sign! I couldn't find any focaccia bread at my bakery so I made my own using Mich...

Most helpful critical review

I really liked this, but hubby wasn't as keen so we compromised on the rating. I did use homemade Ciabatta bread though. I want to make again, but need to have hubby agree.

Most helpful
Most positive
Least positive

Made this for the Recipe Group. We really enjoyed this sandwich. Hubby took a bite and said "Wow!" always a good sign! I couldn't find any focaccia bread at my bakery so I made my own using Mich...

Really liked this, except I used only one chipotle pepper in the mayonnaise. We found it spicy enough for us, that way. Other than that, I made the recipe as stated. If you don't have focacci...

Outstanding, outstanding, outstanding! My husband & oldest son are begging me to make these again 2 days later! I only used 1 chipotle, which was perfect heat for them. On mine, I used garlic ma...

We make these (& LOTS of other panini's) all the time on either our GF grill or cast iron skillet! We use a couple teaspoons of olive oil instead of the butter, onions depending upon our mood & ...

I made this for company last night and we loved it. The only change I made was to use 2 slices of cheese per sandwich instead of one. We love cheese.

This was delicious! After I cooked the bacon I poured off some of the grease but left a little to cook my onion, spinach and garlic in. Saves you a dirty pan. The mayo was yummy! Once again....

I don't have a panini press, so I used my indoor grill. Using a square baking pan, I gently pressed down on the sandwich as it was cooking. Flipped it over and repeated on the other side. You ...

So good! I too used my Forman grill and used regular mayo. I will be making these often!

I used freeze dried red onions, monterey jack cheese, and precooked bacon. I also had jalapeno cheese focaccia bread that I bought at HEB. I had to scale the ingredients in my head for just one ...