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Turkey bacon panini with Hatch chile “pimento” cheese

Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

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.

Turkey and bacon sandwich with Hatch pepper pimento cheese

 8 slices sourdough bread
 2 tablespoons butter, melted
 8 tablespoons Hatch chile "pimento" cheese
 12 ounces shaved turkey (smoked)
 4 slices thick-cut bacon, cooked

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.

Nutrition Facts

Servings 0