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.
Until now.
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 (regular Garlic Aioli works too if you don’t have chipotle powder). 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.
Chipotle Panini
Ingredients
Chipotle Aioli
- 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
Panini
- 1 baguette
- 8 ounces turkey or chicken deli meat
- 1/2 red onion thinly sliced
- 4 slices provolone cheese
- 1 avocado sliced
- Butter
Instructions
Chipotle Aioli
- Combine mayonnaise, garlic, lemon juice, chipotle powder, salt, and pepper and mix well.
Panini
- 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.
Notes
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.
