About this recipe:This is a delicious warm toasted sandwich. Focaccia is toasted in a panini sandwich press with bacon, turkey, spinach, mozzarella and a smoky chipotle mayonnaise. It's perfect for lunch, dinner or general snacking.
8 rashers streaky bacon
2 cloves garlic, finely chopped
1/2 red onion, thinly sliced
90g fresh spinach leaves
125ml light mayonnaise
2 chipotle chillies in adobo sauce, finely chopped
1 teaspoon adobo sauce from chipotle chillies
8 (10cm) pieces focaccia bread
4 slices mozzarella cheese
225g sliced turkey breasts
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat a panini sandwich press according to manufacturer's instructions.
Place the bacon in a large, deep frying pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a kitchen towel-lined plate. Meanwhile, melt the butter in a large frying pan 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, chipotle chillies 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 rashers 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 sandwich press according to manufacturer's instructions until crispy and golden brown, about 5 minutes.
Tinned chipotle chillies in adobo sauce can be purchased in Hispanic speciality shops or online.