Categories: Sandwiches

Ingredients

• 8 slices bacon
• 1/2 red onion, thinly sliced
• 2 garlic cloves, minced
• 6 cups baby spinach
• 7 oz. can chipotle peppers in adobo
• 1/2 cup mayo
• 4 pieces focaccia bread, sliced in half
• 4 slices provolone
• 1/2 lb. deli sliced roast turkey or leftover roast turkey, sliced

Directions

1. Preheat a panini press as directed.

2. Cook bacon in a large skillet over medium heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate; drain all but 1 tbsp drippings from skillet.

3. Add onion and garlic to skillet. Cook until onion is softened and translucent, about 5 minutes. Stir in spinach; cook until wilted, about 1 minute more.

4. Mince 2 chipotles; add to a small bowl, along with 1 tsp adobo from can. Stir in mayo. Spread mixture on cut sides of bread pieces. Top 4 bread pieces with cheese, turkey, bacon, and spinach mixture. Add remaining 4 bread pieces, cut sides down.

5. Cook sandwiches in panini grill as directed until crispy and golden brown, about 5 minutes.

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