This quick weeknight Chipotle Turkey Panini has chipotle aioli, crunchy red onions, sliced turkey, melty cheese, and avocado.
The last hot sandwich in our April Hot Sandwich series is brought to you by the California drought.
A few years ago, my favorite sandwich in all the world was this amazing cheesy, melty, messy chipotle panino sold at a tiny artisan deli located near my boarding barn on the Kern river. The deli catered to trail riders, the people who worked in the surrounding orange groves, and mostly, whitewater rafters who began and ended their rafting trips at the little building.
I don’t buy a lot of deli sandwiches. For one, they’re expensive, and for another, they are usually way too heavy for me fathom eating at lunch. This sandwich was both of those things, but so good, I didn’t care. And then the drought came, the river and rafting customers dried up, and the deli went out of business, taking my favorite sandwich along with it.
Today we’re recreating my favorite Chipotle Turkey Panini!
This is a perfect sandwich. It’s simple to make, easy to assemble, and one of the tastiest things you’ll ever put into your mouth. You just take a baguette, slice it down the middle, and add some homemade chipotle aioli. Then you top it off with the some sliced turkey, some avocado, red onions, and melty, delicious provolone cheese.
Press the whole thing using a panini press or my no-press-needed method, and then step back and marvel at the little piece of joy you just brought into the world.
These quick weeknight Chipotle Turkey Panini have chipotle aioli, crunchy red onions, sliced turkey, melty cheese, and avocado.
- 1/4 cup (56g)mayonnaise
- 1 clove garlic pressed
- 2 teaspoons lemon juice
- 1/8 teaspoon chipolte powder*
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 baguette
- 8 ounces turkey or chicken deli meat
- 1/2 red onion thinly sliced
- 4 slices provolone cheese
- 1 avocado sliced
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.
*1/8 teaspoon of chipotle powder gives the aioli a fairly mild heat. For a spicier sandwich, you can kick the chipotle powder up to 1/4 teaspoon or more, but beware, this stuff is SPICY.
Make-ahead Instructions: Aioli can be made up to two days in advance and stored in an air-tight container. The onions can be cut a couple of days ahead of time, but the avocado must be cut just before cooking to avoid browning.
Recipe For Two Instructions: Half of 1/4 cup of mayo is 2 tablespoons. To store the leftover half of the avocado, leave the pit in and wrap tightly in plastic wrap before storing in a plastic bag. This will slow browning, but the avocado should still be used within 24-48 hours.