In a small bowl combine mayonnaise, minced chipotle peppers, lime juice, honey (if using), salt, and black pepper. Stir until smooth and well blended. Taste and adjust chipotle for heat or honey for sweetness. Refrigerate while you assemble the sandwich so flavors meld.

Sandwich assembly

Prepare flatbreads

If flatbreads are cold, warm them for 10–15 seconds in the microwave or 1 minute in a 300°F (150°C) oven until pliable but not hot.

Layer ingredients

Lay each warmed flatbread on a work surface. Spread about 2 tablespoons of the prepared chipotle mayo evenly over the interior surface of each flatbread. Divide the smoked turkey evenly (about 4 oz per sandwich) and arrange it in an even layer over the mayo. Top the turkey with 2 slices of pepper Jack cheese on each sandwich. Distribute the baby spinach evenly over the cheese, then place the roasted red pepper strips on top of the spinach.

Toasting / finishing

Heat a large skillet or griddle over medium heat. Lightly butter the exterior surface of each flatbread (about 1/2 tablespoon per sandwich) or brush with olive oil to promote browning. Place the sandwiches seam-side down on the hot skillet. Press gently with a spatula or a weighted press. Cook 2–3 minutes per side, or until the flatbread is golden brown and crisp and the cheese is melted. Reduce heat if the bread browns too quickly before cheese melts.

Remove sandwiches from the skillet and let rest 1 minute. Slice each sandwich in half on the diagonal and serve immediately with any remaining chipotle mayo on the side for dipping.