Pepper Turkey Sandwich Recipe

Make pepper spread

In a small bowl, combine 1/2 cup mayonnaise, 2 tbsp softened cream cheese, 1/4 cup finely chopped roasted red peppers, 1 tsp freshly ground black pepper, 1/2 tsp crushed mixed peppercorns, 1 tsp fresh lemon juice, 1/2 tsp minced garlic, and 1/4 tsp salt. Whisk until smooth and evenly combined. Taste and adjust seasoning (add more black pepper if you want a stronger pepper punch).

Slice the tomato into 1/4-inch thick slices (about 3–4 slices from a medium tomato).

Thinly slice the red onion into rings. If raw onion is strong, soak the slices in cold water for 5 minutes then drain and pat dry to mellow flavor.

If turkey slices are large, fold or cut them to fit the bread slices evenly so each sandwich gets about 4 oz of turkey (total 8 oz for two sandwiches).

Drain and pat the pickled banana peppers and chop or leave as rings depending on preference.

Spread about 2 tablespoons of the pepper spread evenly over one side of each slice of bread (total 4 slices). Reserve remaining spread for serving if desired.

On two of the bread slices (spread side up), layer 2 slices provolone cheese on each, then divide the turkey evenly—about 4 oz per sandwich—arranging it to cover the bread.

Top turkey with tomato slices (1–2 per sandwich), a few rings of red onion to taste, 2 leaves of lettuce, and about 2 tbsp of pickled banana peppers per sandwich.

Place the remaining bread slices (spread side down) on top to close each sandwich.

Optional toasting: Heat a skillet or griddle over medium heat. Butter the outside faces of each sandwich with about 1/2 tbsp softened butter (or brush with 1/2 tsp olive oil per slice). Toast each sandwich 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. Alternatively, place assembled sandwiches in a preheated panini press and cook until golden and warm.

If not toasting, simply cut sandwiches in half and serve immediately with extra pepper spread on the side.

Cut each sandwich in half on the diagonal. Serve hot or room temperature. Optionally garnish with an extra pinch of cracked black pepper or a few roasted red pepper pieces.