chipotle mayonnaise


Grilled Chicken Panini with Homemade Chipotle Mayo 

This was a lot of work for a sandwich, but worth every single minute. I promise. 

Ingredients & Directions for Chipotle Mayo 

I used the same ingredients and directions as the mayo in this previous recipe except I swapped whole garlic for granulated garlic (2 tsp) and mustard powder for 2 tsp of Dijon mustard. After the mayo was complete, I added 3 chopped chipotle peppers plus 1 ½ tbsp of adobo to the mayo and whipped. You can blend the chipotles into the mayo, but I love the bits of pepper running throughout. Store in a mason jar or airtight container. 

Ingredients & Directions for Caramelized Onions 

I used the same ingredients (+ 1 tbsp sugar) and directions as the onions in this previous recipe. I added a bit more salt and cooked these in a mixture of canola oil and butter. 

Ingredients & Directions for Chicken 

I seasoned the front and back of thinly pounded chicken cutlets with the seasonings pictured above. Seasoning blend contains a total of (2 tsp smoked paprika, 1 tsp kosher salt, 1 tsp kosher pepper, 1 tsp lemon granules, and 2 tsp granulated garlic). I grilled each piece of chicken for about 2 minutes per side or until I could tell it was done (this is done by years of practice – I just know when my chicken is done). 


I assembled two paninis on Sourdough bread – each with one entire chicken cutlet, spinach, cheese (one has Gouda and one slice of jalapeño Jack cheese, the other has extra sharp cheddar and one slice of jalapeño Jack), avocado, chipotle mayo, caramelized onions, and tomatoes. Grilled/panini pressed until golden brown on each side.

Serve while hot. 


Good Friday lunch before yummy vegan ciders with my pals.
- Hail Seitan! (bottom sandwich) filled with ham, salami, turkey, pineapple, bbq sauce and cheddar. (My favourite now, its so good!)
- The Godfather (top sandwich) filled with hot chilli salami, pepperoncini, mozzarella, roasted peppers and basil.
- The Wiggum (right sandwich) filled with grilled bbq tofu, maple bbq sauce, slaw, pickles and chipotle mayonnaise.

We also bought yummy sweets, such as chilli brownies and a rum passion fruit tart, but we ate them too fast to take a picture. 😜

Smith & Deli
Fitzroy - Melbourne - Australia

Butterfly Ebi Mayo - A Healthy Version

If you’ve ever visited a Japanese Tapas Restaurant then you must be very familiar with this dish. Most Ebi Mayo dishes are deep fried but since deep frying is very much a hassle at home, I find that pan frying is equally as good and in a sense, a bit healthier.

I find that Tiger Prawns work best for Ebi Mayo since it’s a lot juicer and larger than most others, but if you can’t find those regular prawns work just as well.


  • 300g Tiger Prawns
  • 2 tbsp soy sauce
  • 1 tbsp white pepper powder
  • 2 tsp sugar
  • 1/6 cup cilantro
  • 1 tbsp sesame oil
  • 5 tbsp olive oil
  • Kewpie Mayonnaise (Japanese Mayonnaise)
  • Chipotle


1. First prepare the prawns. Rinse them well under cold running water. On a cutting board, lay the prawns flat on one side. Using a very sharp knife, start cutting on the front and keep slicing through the back to the tail. Make sure you don’t cut all the way through to where the belly is, otherwise it won’t be in a butterfly shape anymore.

2. After cutting, in a large bowl, mix together sesame oil, cilantro, white pepper powder, soy sauce and sugar. Mix thoroughly and use the marinade to coat all sides of the prawns.

3. In a large pan, heat up some olive oil until it is quite hot. Place the prawns in next and pan fry until they are cooked. You can leave them in a bit longer and wait for them to brown a little bit.

4. Serve with Kewpie Mayo and Chipotle once ready!