Southwest Turkey Recipe

Prepare roasted vegetables

If you don't have pre-roasted peppers and onions, roast them first: halve and seed bell peppers, slice onion into 1/2-inch rings, toss with 1 tsp oil and a pinch of salt, roast at 425°F (220°C) on a sheet pan for 20–25 minutes until edges char and vegetables are tender. Cool, then slice peppers into strips and separate onion rings. Use about 3/4 cup total roasted peppers and 1/4 cup roasted onion for one sandwich.

Lay out two slices of cracked wheat bread. Spread about half of the chile cilantro dressing on the inside of both slices (reserve remaining dressing for serving).

On the bottom slice, layer the roasted red and yellow bell pepper strips and roasted onion evenly (about 3/4 cup total).

Top the vegetables with the sliced roasted turkey (4 oz) arranged in an even layer to cover the bread.

Place 2 slices of pepper jack cheese over the turkey to ensure melt coverage.

Scatter fresh cilantro leaves (about 2 tbsp) and the lettuce or baby spinach (1/2 cup) over the cheese. Close the sandwich with the top bread slice, dressing side down.

Combine mayonnaise (3 tbsp), Greek yogurt (1 tbsp), packed fresh cilantro (2 tbsp), lime juice (1 tbsp), jalapeño (1 tsp, seeded for milder), ground cumin (1/4 tsp), minced garlic (1/2 tsp), honey (1/2 tsp), salt (1/4 tsp) and black pepper (1/8 tsp) in a small bowl or blender.

Whisk or blend until smooth. If the dressing is too thick for spreading, thin with up to 1 tsp water to reach a spreadable consistency. Taste and adjust salt, lime, or jalapeño for heat.

Preheat a panini press or a skillet over medium heat. Lightly brush the outside of both bread slices with butter or olive oil (about 1 tsp total) to promote browning.

Place the assembled sandwich in the panini press and grill until bread is golden and cheese has melted, about 4–6 minutes depending on press. If using a skillet, place sandwich in skillet and set a heavy pan or foil-wrapped brick on top to press; cook 3–4 minutes per side until golden and cheese melted.

Remove the sandwich, let rest 1 minute, then cut in half on the diagonal. Serve immediately with remaining chile cilantro dressing on the side for dipping.