Chipotle Panini Recipes

TURKEY AND BACON PANINI WITH CHIPOTLE MAYONNAISE

Turkey and Bacon Panini with Chipotle Mayonnaise image

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.

Provided by chefmommy

Categories Meat and Poultry Recipes Pork

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

8 slices bacon
1 tablespoon butter
2 cloves garlic, minced
½ red onion, thinly sliced
3 cups fresh spinach leaves
½ cup reduced-fat mayonnaise
2 chipotle peppers in adobo sauce, minced
1 teaspoon adobo sauce from chipotle peppers
8 (4 inch) pieces focaccia bread
4 slices provolone cheese
½ pound sliced deli turkey meat

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.

Nutrition Facts : Calories 698.6 calories, Carbohydrate 65.1 g, Cholesterol 80.7 mg, Fat 33.2 g, Fiber 4.1 g, Protein 34.5 g, SaturatedFat 12.2 g, Sodium 2276.3 mg, Sugar 3.2 g

PANERA CHIPOTLE CHICKEN PANINI RECIPE - (4/5)

Panera Chipotle Chicken Panini Recipe - (4/5) image

Provided by LORIWHIP

Number Of Ingredients 6

Ingredients

8 slices focaccia bread
4 boneless, skinless free range chicken breasts
8 slices bacon, cooked
4 slices cheddar cheese
8 fresh tomato slices
Salt and black pepper

Steps:

Mince the ancho and chipotle chiles into tiny pieces. In a small bowl, mix the sour cream and the mayo. Add the chiles and mix well. Cover, and let the flavors meld in the refrigerator for an hour or so. Heat a grill or cast-iron skillet to medium-high. Season the chicken with salt and pepper. Cook the chicken breasts for about 15 minutes, turning once, until they are thoroughly cooked. There should be no pink in the middle. Heat up your panini press. Coat one side of each slice of bread with the ancho-chipotle spread. Top 4 slices with a chicken breast, followed by a slice of cheddar cheese, 2 bacon slices and 2 tomato slices. Top with a second bread slice and serve.

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