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
- 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.