The Kick'n Turkey Recipe

Make sauce

In a small bowl, combine 3 tablespoons mayonnaise, 1 teaspoon finely minced chipotle in adobo, 1 teaspoon adobo sauce, 1/2 teaspoon fresh lime juice, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust heat or sweetness to preference. Set aside at room temperature while you assemble the sandwich.

Prepare bacon

If not already cooked, cook 2 strips of bacon in a skillet over medium heat until crisp, about 6–8 minutes, flipping once. Transfer to paper towels to drain and keep warm.

Assemble sandwich

Lay out 2 slices of sourdough. Spread a thin, even layer (about 1 tablespoon total) of the chipotle mayo on the inside face of both slices. On the bottom slice, layer half the turkey (about 2 oz), then 1 slice of pepper jack cheese, the tomato slices (4), the red onion rings (6), the remaining turkey (2 oz), the bacon strips (2), and top with the second slice of pepper jack cheese. Close with the top slice of bread, mayo-side down.

Butter and grill

Spread 1/2 tablespoon of room-temperature butter on the outside face of each slice of sourdough (1 tablespoon total). Heat a skillet or griddle over medium-low to medium heat. When hot, place the sandwich in the skillet and cook 3–4 minutes until golden brown and cheese starts to melt. Press gently with a spatula or a heavy pan. Flip carefully and cook the other side 3–4 minutes until golden and cheese is fully melted. If the bread is browning too quickly before the cheese melts, reduce heat to low and cover briefly (30–60 seconds).

Rest and slice

Transfer the sandwich to a cutting board and let rest 1 minute. Slice in half on the diagonal and serve immediately with any remaining chipotle mayo on the side for dipping.