Spicy Turkey Recipe

Slice onions

Peel and cut the yellow onion in half, then slice thinly into half-moons.

Heat 1 tablespoon butter or olive oil in a medium skillet over medium-low heat. Add the sliced onions and 1 teaspoon salt; toss to coat.

Cook onions slowly, stirring every 3–5 minutes, reducing heat if they begin to brown too quickly. After about 15–20 minutes the onions will begin to soften and turn golden; stir in 1/2 teaspoon sugar (optional) to encourage browning.

Continue cooking another 10–15 minutes until onions are deep golden-brown and jammy. If onions stick, add up to 2 tablespoons water to deglaze and scrape the browned bits. Total time: 25–35 minutes. Remove from heat and set aside.

Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C).

Lightly brush the jalapeño with 1/2 teaspoon olive oil and sprinkle 1/8 teaspoon salt. Place whole jalapeño on the hot grill or pan and char on all sides until skin is blistered and blackened in spots, about 6–8 minutes total, turning frequently.

Transfer to a bowl and cover loosely with foil or a lid for 5 minutes to steam (this loosens the skin). Peel if desired, slice in half lengthwise, remove seeds for milder heat, then slice crosswise into thin rings.

In a small bowl combine 3 tablespoons mayonnaise, 1 teaspoon adobo or red chile paste, 1/2 teaspoon lime juice, 1/4 teaspoon smoked paprika, 1/4 teaspoon hot sauce (if using), and 1/8 teaspoon salt. Whisk until smooth and taste; adjust heat or acidity as desired. Refrigerate until assembly.

Warm the flatbread briefly on the grill or in a skillet for 30–45 seconds per side so it becomes pliable.

Spread about 2 tablespoons of red chile mayo evenly over the interior surface of the flatbread.

Layer 6 ounces of sliced turkey breast over the mayo in an even layer.

Top the turkey with 1 slice Swiss cheese, then add the 1/2 cup caramelized onions over the cheese.

Place the 2 cooked bacon strips on top of the onions, then arrange the grilled jalapeño slices over the bacon. If you prefer less heat, use fewer jalapeño slices or remove seeds before slicing.

Fold or close the flatbread. Heat a skillet or grill pan over medium heat and add 1 teaspoon butter or a small brush of olive oil. Place the assembled flatbread seam-side down and press gently with a spatula or a heavy pan. Cook 2–3 minutes until golden and crisp, then flip and cook another 1–2 minutes until cheese is melted and the flatbread is toasted.

Remove from heat, let rest 1 minute, then slice in half. Serve immediately.