Southwest Panini Recipe

Make aioli

In a small bowl combine 3 tbsp mayonnaise, 1 tsp minced chipotle in adobo, 1 tsp fresh lime juice, 1 grated garlic clove and 1 tsp honey (if using). Stir until smooth. Season with 1 tsp salt, taste and adjust heat or acidity as needed. Refrigerate while assembling sandwich so flavors meld.

Prepare bread: spread softened butter on the outside faces of the two bread slices (the sides that will contact the grill) about 1/2 tbs per slice. On the inside face of one slice spread a generous layer (about 1 tbsp) of the prepared chipotle aioli. Spread a light smear (about 1 tsp) of aioli on the other inside face if you like extra heat.

Layer sandwich: On the aioli-coated inside of one slice arrange the pecan-smoked chicken (8 oz), distributing evenly. Sprinkle the 2 tbsp chopped roasted green chiles over the chicken. Top with 2 slices pepper jack cheese. If using cilantro, scatter 1 tbsp leaves over the cheese. Close the sandwich with the second slice of bread, buttered side out.

Preheat griddle or panini press: Heat a panini press or a heavy skillet/griddle over medium-high heat until hot (about 375–400°F in a press). If using a skillet, you can weight the sandwich with a heavy pan or foil-covered brick.

Grill the panini: Place the sandwich butter-side down on the hot surface. If using a skillet, press with a weighted pan; if using a press, close the lid. Grill for 3–5 minutes total, flipping once if using a skillet, until bread is golden brown and crisp and cheese is melted. Internal temperature should be warm and cheese fully melted. If bread browns too quickly before cheese melts, lower heat to medium and cover briefly.

Finish and rest: Remove sandwich from heat and let rest 1 minute. Cut in half on the diagonal.

Plate the panini with your choice of one side (mixed greens salad, fries, or tortilla chips). Garnish with a lime wedge and extra aioli on the side for dipping. Serve immediately while hot and crisp.