WEEKEND BRUNCH MENU (FOR TWO): Turkey Pepperjack Melts; Sweet Potato Fries; Cilantro Slaw; Pickles
I love a good turkey sandwich. But for some reason, I’m not really the type of person who keeps regular old sandwich bread around. In New York, that’s easy enough to remedy. When I get the craving, I’ll often just make a pit stop at my corner deli and either order their version of my go-to turkey club, or, in this case, if I have some random sandwich fixings already, I’ll ask them to just sell me two pieces of whole wheat sandwich bread for 50 cents.
That’s how this sandwich came about. I inherited the leftover smoked turkey and sliced pepperjack from a lunch of cold cuts and grilled cheeses on this weekend away with friends. I rarely buy pepperjack on my own, but after melting it between two slices of bread slathered with my new favorite mustard, it might have become my new favorite sandwich cheese: its spiciness was the perfect complement to the sweet, hot mustard and a colorful backdrop to everyday turkey.
From my kitchen, albeit small, to yours,
Phoebe, THE QUARTER-LIFE COOK
Turkey Pepperjack Melts
Makes 2 sandwiches Ingredients
2 tbsp butter
4 slices whole wheat bread
2 tbsp honey mustard (or this hot sweet mustard)
8 slices pepperjack cheese
8 slices smoked turkey breast
In a small bowl, heat the butter in the microwave until melted.
Lay the slices of bread on a work surface and brush on one side with the melted butter. Flip the bread over and slather the other side with mustard. Lay two slices of cheese on each slice of bread, followed by two slices of turkey. Sandwich each pair together.
Heat a small non-stick skillet over a medium-high flame. When hot, but not smoking, add one sandwich to the pan and cook until it is brown on both sides and the cheese is melted, about 2 minutes per side. Repeat with the remaining sandwich.
Cut down the middle and serve immediately.
