Turkey Tomato Roasted Red Pepper Sandwich

with Havarti Cheese and Mixed Greens

I wish I could think of a shorter name for this sandwich … I pondered it long and hard and eventually I just gave up. It’s just got too many good things inside it! The Smoky Red Pepper Cashew Cream Sauce is the star, the flavor burst that makes this sandwich stellar. The turkey and tomato, cheese and greens, they all play supporting roles, and then the toasted crunchy bread, well, that just is the last bit of brilliance that adds crunch and satisfaction.

I think, if you can get your hands on some good tomatoes come Thanksgiving time, this would be THE thing to make with your leftover turkey. Not that I’m knocking the turkey soup or anything, but hey, if you gotta have turkey AGAIN, you may as well make it good.

Turkey Tomato Roasted Red Pepper Sandwich

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

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Ingredients

Scale 1x2x3x

• For each sandwich:
• 2 thin slices of bread (I used my White Whole Wheat bread-recipe here)
• Softened butter (or trans-fat-free light butter)
• Smoky Red Pepper Cashew Cream Sauce (recipe here)
• Sliced Havarti cheese
• Several thin slices of smoked turkey
• Thick, juicy, garden fresh tomato slices
• Mixed greens or baby spinach leaves

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Instructions

1. Lightly butter the bottom of the first slice of bread and set it on the frying pan you are going to toast it in, butter side down. Spread the other side of the bread with the red pepper cashew cream sauce, then arrange the Havarti cheese slices to cover the bread.
2. Layer on the turkey, tomato, and greens, then slather the bottom side of the top slice of bread with the red pepper cream sauce and set it on top, with the red pepper side down. Lightly butter the top side of the bread.
3. Set the pan on the burner and turn it to medium heat, covering the pan, but staying close to check every couple minutes until the bottom of the sandwich is toasted to a pretty golden brown color. Using a spatula, carefully flip the sandwich to the other side, cover and toast the other side till it’s golden brown too. The cheese should be nice and melty by now.
4. Slice the sandwich if desired and enjoy while it’s still got that hot toasty crunch and melted cheese.

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Notes

If you want to save calories, skip the butter, wrap the sandwich in foil and bake it at 350 F for about 15 minutes or until the cheese is all melted and the bread is crunchy.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Weekend Potluck, Mostly Homemade Mondays, Inspiration Monday, Creative Wednesdays and Hearth & Soul Bloghop.