Chipotle Panini

These quick weeknight Chipotle Turkey Panini have chipotle aioli, crunchy red onions, sliced turkey, melty cheese, and avocado. 

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 484 kcal


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


  • 1 baguette
  • 8 ounces turkey or chicken deli meat
  • 1/2 red onion thinly sliced
  • 4 slices provolone cheese
  • 1 avocado sliced
  • Butter


Chipotle Aioli

  1. Combine mayonnaise, garlic, lemon juice, chipotle powder, salt, and pepper and mix well.


  1. Spread aioli over bread and top with turkey, onion, cheese and avocado.
  2. 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.
  3. Sandwiches are done once cheese is melted and the bread is crispy.

Recipe Notes

*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.