Spicy Chorizo and Pepper Jack Panini

Steps

1. 1

   Make chipotle mayo

   • In a small bowl, mix the mayonnaise with the minced chipotle pepper, adobo sauce, minced garlic, and lime juice.
   • Season with a pinch of salt and black pepper.
   • Set aside.

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   Ready when: mixture is smooth and well combined

   Tip: Make this up to 4 hours ahead and refrigerate; it will taste even better as the flavors meld

2. 2

   Cook chorizo

   • Heat a 10-inch skillet over medium-high heat (no oil needed; chorizo has enough fat).
   • Add the crumbled chorizo and cook, stirring often, for 5–6 minutes until the chorizo is browned and cooked through, rendering most of its fat.
   • Transfer to a paper-towel-lined plate to blot excess oil.

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   Ready when: chorizo is deeply browned with no pink remaining and has reached an internal temperature of 160°F (71°C)

   Tip: Don't skimp on the browning—this builds rich flavor. The chorizo will crisp up further when pressed on the griddle. Use a meat thermometer to ensure food safety.

3. 3

   Char jalapeños

   • In the same skillet (don't wash it; the chorizo drippings add flavor), place the jalapeño halves skin-side down over medium-high heat.
   • Let them sit for 2–3 minutes until the skin is blistered and blackened.
   • Flip and cook the flesh side for 1 minute.
   • Remove and set aside.

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   Ready when: skin is charred and peppers are tender when pierced with a fork

   Tip: If you prefer milder heat, remove more seeds; if you like it fiery, leave some seeds intact

4. 4

   Assemble panini

   • Cut the ciabatta loaf in half horizontally to create two sandwich-sized pieces.
   • Spread a thin layer of chipotle mayo on the inside of each piece.
   • On the bottom halves, layer half the pepper jack cheese, then half the cooked chorizo, then one jalapeño half (skin-side up), then the remaining pepper jack cheese.
   • Top with the fresh cilantro if using.
   • Close with the top halves and press gently.

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   Ready when: sandwiches are assembled and closed

   Tip: Layer cheese on both sides of the fillings to prevent the chorizo from drying out and to get better cheese coverage

5. 5

   Butter and griddle panini

   • Wipe out the skillet or heat a panini press.
   • Spread 1 tablespoon softened butter on the outside of the top of each sandwich.
   • Place both sandwiches butter-side up on a medium-high heat griddle or in a panini press.
   • If using a griddle and not a press, place the sandwiches butter-side down and press down gently with a spatula or weight (a cast-iron skillet works well).
   • Griddle for 2–3 minutes until the bread is golden brown and crispy.

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   Ready when: bottom of bread is golden brown and crispy

   Tip: Don't skip the butter—it creates the signature panini crust. Watch closely to prevent burning; heat levels vary by griddle

6. 6

   Flip and finish

   • Carefully flip each sandwich and butter the now-exposed top with the remaining butter.
   • Press down again and griddle for another 2–3 minutes until the second side is golden brown and the cheese is fully melted (you can peek inside gently by lifting one corner).
   • The panini is done when the bread is crispy on both sides and you can hear it crunch when you bite.

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   Ready when: both sides are golden and crispy, cheese is melted and oozing slightly at the edges

   Tip: Lower the heat slightly if the bread is browning too fast before the cheese melts; use a panini press if you have one for more even pressure

7. 7

   Rest and serve

   • Transfer the panini to a cutting board and let rest for 1 minute.
   • Slice diagonally if desired (this is both prettier and easier to eat).
   • Serve immediately while the cheese is still warm and gooey.

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   Ready when: panini is cool enough to handle and eat

   Tip: A brief rest prevents molten cheese from running out onto your plate; serve with napkins