Not just a turkey bacon panini, smoked turkey and bacon is smothered in a creamy Hatch chile "pimento" cheese and sealed inside toasted sourdough bread.
Preheat the panini press or grill pan
Preheat your panini press to medium-high heat, or about 375 degrees F. If you'd like to use a bread other than sourdough, try to choose a thick bread that won't flatten too much when pressed. Ciabatta, French and rye bread will work well.
You can also use a grill pan with a second heavy skillet as a weight, but controlling the pressure with this method is more difficult than a regular panini press.
Butter the bread
Lay out the bread slices on a cutting board or clean surface. Butter the bread slices using a pastry brush, being sure to lightly coat the entire side of each slice. Set aside.
Build and cook the Paninis
Working in batches of 2, place 2 bread slices side by side (butter-side down) on the Panini grill and spread 2 tablespoons of the Hatch pepper "pimento" cheese spread onto each slice of bread using a spatula or the back of a spoon. Leave a gap around the edges to prevent the fillings from squeezing out once they are pressed. Layer each sandwich with 3 ounces of shaved turkey and a slice of bacon (broken in half) and finish assembling each sandwich with a second piece of bread (butter-side up). Close the panini grill lid and cook the sandwiches for 3 to 4 minutes until the toasted sourdough bread develops dark grill marks, the turkey is hot all the way through and the cheese is melted and gooey. Repeat for the remaining sandwiches.