Chipotle Turkey Panini
A quick, smoky chipotle aioli turkey panini with provolone, red onion, and avocado.
Equipment
- panini press or skillet
- Small Bowl
- Knife
- Cutting Board
- Spoon or whisk
- Measuring Spoons
Ingredients
- 1/4 cup mayonnaise (56 g)
- 1 clove garlic pressed
- 2 teaspoons lemon juice
- 1/8 teaspoon chipotle powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 baguette
- 8 ounces turkey or chicken deli meat
- 1/2 red onion thinly sliced
- 4 slices provolone cheese
- 1 avocado sliced
- butter for spreading on bread
Instructions
- Make the chipotle aioli: in a small bowl, combine mayonnaise, pressed garlic, lemon juice, chipotle powder, salt, and pepper; stir until smooth and well combined.
- Slice the baguette lengthwise and spread the aioli evenly over both cut sides.
- Layer the bottom half with the turkey (or chicken) deli meat, then add the thinly sliced red onion, provolone slices, and avocado slices.
- Close the sandwich and spread a thin layer of butter on the outside of both bread sides.
- Cook the sandwich over medium-high heat in a preheated panini press until the bread is golden and crispy and the cheese has melted, or cook in a skillet using a heavy pan to press down the sandwich, about 3–5 minutes total depending on heat.
- Remove from heat, slice into portions, and serve immediately.
Notes
- 1/8 teaspoon chipotle yields mild heat; increase to 1/4 teaspoon for spicier flavor.
- Aioli can be made up to two days ahead and refrigerated.
- Red onion can be sliced a couple days in advance.
- Cut avocado just before assembling to avoid browning.
- For two servings, halve the mayo to 2 tablespoons.