Turkey and Maple Bacon Panini

Ingredients:

• 450 g thick slices of bacon, cut in half
• 1/3 tbsp. maple syrup
• 1 cup premium flour
• 1 teaspoon cayenne pepper
• 2 cups thinly sliced ​​shallots
• 1 cup mayonnaise
• 4 chipotle peppers, chopped
• 1 tbsp adobo sauce
• 1 teaspoon chopped fresh coriander leaves
• Juice of half a lemon
• 1 tbsp. minced garlic
• 1 roasted turkey breast with skin, store-bought
• 6 thick slices of rye bread
• 8-12 slices smoked cheddar
• Melted butter for grilling sandwiches

Preparation:

1. Pour 5 cm of rapeseed oil into a saucepan and heat it to 190°C. Preheat the oven to 200°C.
2. Place the bacon on a baking sheet fitted with a wire rack. Brush evenly with maple syrup. Bake until the bacon is crispy, about 18-22 minutes. Remove the bacon from the oven and place it on a paper towel-lined plate. Set aside.
3. In a medium bowl, combine flour, cayenne pepper, salt, and black pepper to taste. Add the chopped shallots and dredge them in the flour until evenly coated. Shake off any excess flour. Deep-fry the shallots until crisp, about 2-3 minutes. Transfer to a paper towel-lined plate and season with salt. Set aside.
4. In a small bowl, combine the mayonnaise, chipotle pepper, adobo sauce, cilantro, lemon, and garlic until smooth. Season with salt and pepper to taste. Set aside.
5. Slice the turkey breast into 0.5 cm thick slices. Place the bread on a large cutting board. Spread chipotle mayonnaise on each slice. Top with a slice of smoked cheddar and a couple of slices of bacon. Sprinkle 3 servings of bread with crispy shallots.
6. Place a few slices of turkey on top of the onions. Sprinkle the turkey with a little more shallots. Assemble 3 sandwiches and brush each with a little melted butter.
7. Place the sandwiches in a large skillet over medium heat. Cook, pressing down with a spatula, for 3-4 minutes on each side. Remove the sandwiches from the skillet and serve.