Chipotle Turkey Panini
This Chipotle Turkey Panini is made with toasted bread that’s generously slathered with scratch-made chipotle mayo and layered with sliced deli turkey and provolone cheese. It’s perfect for a quick and delicious lunch!
Equipment
- Immersion Blender
- Panini Press
Ingredients
Chipotle Mayo:
- 1 cup (250 ml) extra-light tasting olive oil*
- 1 large egg
- 1 tbsp lemon juice
- ½ tsp fine sea salt
- 1 tsp dijon mustard
- ½ tsp distilled white vinegar
- 4 chipotle peppers in adobo sauce
- 1 clove garlic
Chipotle Turkey Panini:
- 4 slices rustic white bread
- 4 slices provolone cheese
- 6 oz (170 g) deli-turkey thinly sliced
- ⅔ cup (20 g) arugula packed
- 2 campari tomatoes sliced
- 6 tbsp chipotle mayo divided
Instructions
- Add all the ingredients for the chipotle mayo to an immersion blender and blend until smooth and thick. Transfer to a jar and set aside.
- Heat a panini press over medium-high heat.
- Spread 1 ½ tbsp of chipotle mayo onto each slice of bread.
- Layer two slices with provolone, turkey, arugula, and tomatoes (in that order). Close the sandwiches with the other slices of bread.
- Place one sandwich on the panini press and gently press down. Let it toast for 4-5 minutes until heated through. Cut in half diagonally and repeat with the other sandwich.
Notes
- Oil: You can use another light/neutral tasting oil like safflower or sunflower oil.
- Chipotle Mayo: The recipe makes about 12 oz (~350 ml) of chipotle mayo. Store the leftovers in an airtight jar and keep in the fridge for 1-2 weeks.
Nutrition
Serving: 0.5 sandwich | Calories: 407kcal | Carbohydrates: 37g | Protein: 18g | Fat: 21g | Sodium: 1069mg | Fiber: 2g | Sugar: 3g
Tried this recipe?Let us know how it was by leaving a comment down below!
