Description
This is one of my favorite sandwiches to make, I whipped it up one day when I was trying to use up leftover ingredients. My family raved! It’s also excellent as a vegetarian sandwich if you leave out the turkey and bacon.
Ingredients
- 8 slices bacon
- 1 tablespoon butter
- 2 cloves garlic, minced
- ½ red onion, thinly sliced
- 3 cups fresh spinach leaves
- ½ cup reduced-fat mayonnaise
- 2 chipotle peppers in adobo sauce, minced
- 1 teaspoon adobo sauce from chipotle peppers
- 8 (4 inch) pieces focaccia bread
- 4 slices provolone cheese
- ½ pound sliced deli turkey meat
Instructions
- Preheat a panini press according to manufacturer’s instructions.
- Place the bacon in a large
- deep skillet
- and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Meanwhile
- melt the butter in a large skillet over medium heat. Cook and stir the garlic and onion until the onion has softened and turned translucent
- about 10 minutes. Stir in the spinach and cook until wilted
- about 3 minutes more.
- While the onions and spinach are cooking
- stir together the mayonnaise
- minced chipotle peppers
- and adobo sauce in a small bowl. Spread the mayonnaise over 4 slices of focaccia bread. Place a slice of cheese onto the 4 slices
- then divide the turkey among the sandwiches. Place 2 strips of bacon onto each sandwich and top with the spinach mixture. Place the remaining slices of bread onto the sandwiches.
- Cook the sandwiches in the preheated panini grill according to manufacturer’s directions until crispy and golden brown
- about 5 minutes.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4