READY IN 40 mins

Turkey and Bacon Panini with Chipotle Mayonnaise

Read Reviews (25)

"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." — chefmommy

Directions

Preheat a panini press according to manufacturer's instructions.
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.
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.
Cook the sandwiches in the preheated panini grill according to manufacturer's directions until crispy and golden brown, about 5 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 25, 2011

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 Michael's Foccacia Bread (on this site) it was great. I did add more mayo to the chipotle mayo since it was a bit spicy for my tastes. Also I don't have a panini press so I heated up a non stick pan and a cast iron pan, put the sandwich in the non stick pan then placed the hot cast iron pan down on the top and pressed down slightly, using a hot pad. It worked really great. Thanks for the recipe!

—Rae

See full review »

Most Helpful Critical Review

Oct 06, 2011

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.

—PPK

See full review »

37 Ratings

See other versions of this recipe!

Jan 25, 2011

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 focaccia, I think any sliced, substantial bread would work. I'm happy to find another way to make panini! Thanks!

—Bibi

See full review »

Feb 11, 2011

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 mayo instead(not a chipotle fan). I used ciabatta bread & just toasted it(no panini maker). I think this has moved to the #1 spot on our favs from AR!!

—lisa

See full review »

Sep 21, 2011

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 & just 1 (or none) of the chipotles. Deli turkey, leftover rotisserie chicken, provolone or mozzarella...the ingredients can actually be determined by what you have on hand. It's pretty hard to mess this one up!

—BudsGurls

See full review »

Feb 02, 2011

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.

—Cooksalot

See full review »

Sep 12, 2011

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...delicious!

—mommyluvs2cook

See full review »

Jun 05, 2011

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 could easily do this on a BBQ grill, too.

—DIZ♥

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Turkey Bacon Avocado Sandwich

Sourdough Chipotle Chicken Panini

Bacon and Gorgonzola Cornbread Sliders with Chipotle Mayo

Turkey Avocado Panini

Spicy Chipotle Turkey Burgers

Barbecued Turkey and Cheese Panini

Turkey and Sun-dried Tomato Panini

Chipotle Cranberry-Glazed Turkey

Ranch Chicken and Bacon Panini

Spicy Chipotle Turkey Wraps

Nutrition

Calories
601 kcal
30%

Carbohydrates
62.7 g
20%

Cholesterol
70 mg
23%

Fat
23.2 g
36%

Fiber
4.1 g
16%

Protein
34.2 g
68%

Sodium
2074 mg
83%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Turkey and Bacon Panini with Chipotle Mayonnaise

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 601
** Calories from Fat: 209

% Daily Value *
** Total Fat 23.2g 36 %
** Saturated Fat 10.7g 53 %
** Cholesterol 70mg 23 %
** Sodium 2074mg 83 %
** Potassium 567mg 16 %
** Total Carbohydrates 62.7g 20 %
** Dietary Fiber 4.1g 16 %
** Protein 34.2g 68 %
** Sugars 1.9g
** Vitamin A 49 %
** Vitamin C 13 %
** Calcium 43 %
** Iron 54 %
** Thiamin 15 %
** Niacin 91 %
** Vitamin B6 14 %
** Magnesium 30 %
** Folate 148 %

* 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.