This turkey and bacon panini is one of my favorite sandwiches to make. I came up with the recipe when I was trying to use up leftovers one day, and my family raved! It's also excellent as a vegetarian sandwich if you leave out the turkey and bacon.
Ingredients
- slices bacon: 8 piece
- butter: 1 Tbsp
- medium red onion: 0.5 piece (sliced)
- garlic: 2 clove (minced)
- spinach leaves: 3 cups (fresh)
- reduced-fat mayonnaise: 0.5 cup
- chipotle peppers in adobo sauce: 2 piece (minced)
- adobo sauce from chipotle peppers: 1 tsp
- pieces focaccia bread: 8 piece (4 inch)
- slices provolone cheese: 4 piece
- deli turkey meat: 0.5 pound (sliced)
Metric Conversion
Stages of cooking
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Cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
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While the bacon is cooking, melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, 7 to 10 minutes, adding garlic for the last minute. Stir in spinach and cook until wilted, about 3 minutes. Remove from the heat.
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Preheat a panini press according to the manufacturer's instructions.
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Stir mayonnaise, chipotle peppers, and adobo sauce together in a small bowl. Spread mixture over 4 slices of focaccia bread, then top each slice with provolone, turkey, two slices bacon, spinach mixture, and remaining bread slices.
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Cook sandwiches in the preheated panini press until crispy and golden brown, about 5 minutes each.
