Turkey and Bacon Panini with Chipotle Mayonnaise

Recipe View 10 mins In a large, deep skillet over medium-high heat, cook bacon until evenly browned and crispy (approximately 10 minutes). Drain on a paper towel-lined plate to remove excess grease.

Recipe View 10 mins While the bacon is cooking, melt butter in a large skillet over medium heat. Add the thinly sliced red onion and cook, stirring occasionally, until softened and translucent (7-10 minutes). Add the minced garlic for the last minute of cooking.

Recipe View 3 mins Stir in the fresh spinach leaves and cook until just wilted (about 3 minutes). Remove the skillet from the heat and set aside.

Recipe View 1 mins Preheat your panini press according to the manufacturer's instructions to ensure it's ready for perfectly pressed sandwiches.

Recipe View 1 mins In a small bowl, whisk together the reduced-fat mayonnaise, minced chipotle peppers, and adobo sauce. This creates the flavorful chipotle mayonnaise.

Recipe View 5 mins Spread the chipotle mayonnaise mixture over 4 slices of focaccia bread. Top each slice with a slice of provolone cheese, sliced deli turkey meat, two slices of crispy bacon, and the sautéed spinach mixture. Finish with the remaining focaccia bread slices.

Recipe View Carefully place the assembled sandwiches in the preheated panini press. Cook until the focaccia is crispy, golden brown, and the cheese is melted and gooey (about 5 minutes per panini).