Chipotle Turkey Panini Recipes

TURKEY AND BACON PANINI WITH CHIPOTLE MAYONNAISE

Steps:

• 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.

CHIPOTLE PANINI

Steps:

• Combine mayonnaise, garlic, lemon juice, chipotle powder, salt, and pepper and mix well.
• Spread aioli over bread and top with turkey, onion, cheese and avocado.
• Spread a thin layer of butter over both sides of the sandwich and cook over medium-high heat using a panini press, or using this method.
• Sandwiches are done once cheese is melted and the bread is crispy.

CHIPOTLE TURKEY PANINI

Steps:

• Preheat a panini grill (If you co not have a panini grill this can be done in a skillet or on your outdoor grill).
• Stir together mayonnaise and chipotle chile sauce in a small bowl.
• Stir half of the chipotle sauce in with the turkey.
• Spread one side of each slice of sourdough with remaining chipotle sauce. Layer bottom halves with equal amounts turkey, onion, bacon, tomato and cheese. Top with remaining bread slices, forming 4 sandwiches.
• Gently press sandwiches together with your hand. Brush both outer sides of sandwiches with olive oil; you will probably not use an entire 1/4 cup of olive oil.
• Grill paninis about 5 minutes in the preheated grill, or until bread is golden brown and cheese is melted. Or heat them over medium-low heat, covered, in a large skillet for about 4 minutes on each side, until bread is toasted on both sides and sandwich is heated throughout.

SWEET AND SAVORY TURKEY PANINI

Steps:

• Fill a pot with 2-inches of canola oil and heat it to 375 degrees F. Preheat the oven to 400 degrees F.
• Arrange the bacon on a sheet tray with a rack. Brush the bacon with even amounts of maple syrup. Bake until crisp, about 18 to 22 minutes. Remove the bacon from the oven to a paper towel lined platter. Set aside.
• Combine the flour, cayenne, and salt and pepper, to taste, in a medium-sized bowl. Add the sliced shallots and toss the shallots in the flour to coat evenly. Shake off excess flour. Working in 2 batches, fry the shallots until crisp, about 2 to 3 minutes. Remove them to a paper towel lined platter and sprinkle with salt. Set aside.
• In a small bowl, mix together the mayonnaise, chipotles, adobo sauce, cilantro, lemon and garlic until well combined. Season with salt and pepper, to taste. Set aside.
• Slice the turkey breast into 1/4-inch slices. Lay the bread out on a large cutting board. Spread chipotle mayonnaise on each slice of bread. Top each slice of bread with a slice of smoked Cheddar and a couple slices of bacon. Sprinkle some crispy shallots on 3 slices of bread. Put a few slices of turkey on top of the onions. Sprinkle some additional shallots on the turkey. Form 3 sandwiches and spread each sandwich with a little melted butter. Put the sandwiches in a large skillet over medium heat. Cook, pressing down the sandwich with a spatula, for 3 to 4 minutes on each side. Remove the sandwiches from the pan and serve.

HATCH CHILE TURKEY PANINI

Steps:

• Layer your ingredients as follows: bread, spinach, Dietz & Watson Hatch Chile Cheese, Dietz & Watson Hatch Turkey, red onion, and bread.
• Place the panini on a panini press for 5 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Grill the shishito peppers until blistered, 1 to 2 minutes per side.
• Plate the panini with the peppers.

TURKEY WRAPS WITH CHIPOTLE MAYONNAISE

Steps:

• Combine mayonnaise, cilantro, green onion, chipotle chilies and lime juice in small bowl; stir to blend. Season chipotle mayonnaise with salt. Arrange tortillas on work surface. Spread each with half of mayonnaise; top with turkey and lettuce. Roll up tortillas tightly, enclosing filling. Cut each wrap in half.