This is my favorite sandwich. I eat it almost every day. I even made it for my friend Frank once, he was skeptical at first, but became a believer! Using a grill and press works best, but you can cook it on a griddle too.
I wish I had this sandwich this weekend. We went up to Ohio State University this weekend and camped. Well, we didn’t camp at the university, we went to a state park nearby. But my oldest daughter had a swim meet at OSU. We spent Friday at the Columbus Zoo, which was awesome!! Such a cool zoo. To top it off we met Jack Hanna while we were there and got our picture with him (of course it’s on a different camera, which is still packed somewhere).
Then I spent Saturday and Sunday at the swim meet while hubby and the rest of the gang hung out at the campground. If you have never had to sit through a swim meet, let me tell you, it’s painful. I spent about 14 hours away from the campground so she could swim for a total of about 6 minutes. Only to repeat the second day. I think I have permanent marks on my legs from the bleachers.
Okay, that’s my swim rant. It was a great weekend, but my point was, I wanted this sandwich. We stopped in a deli on Saturday for lunch, and I wanted a turkey sandwich, but I wanted THIS turkey sandwich. So of course whatever I ate wasn’t the same. Make this, you will love it!
And the red pepper jelly? Oh yum. I can about 12 jars of this every fall, and they are like gold. I am very stingy with them! So if you have received a jar from me, consider yourself lucky! The pepper jelly isn’t difficult, but if you’ve never canned before it may be more time consuming than you are used to! If you’d like to make it, the recipe is below as well, so get those peppers growing in your garden. You will need about 8-9 red sweet peppers to make 6 jars, which I ALWAYS double. I mean, if I’m going through the work, then I might as well make it worth it! The pepper jelly is amazing on a sandwich, or a burger. But it’s also great on cream cheese with crackers! Enjoy!
Grilled Turkey Sandwich Recipe:
2 slices bread
3 oz sliced turkey breast
1/4 apple, sliced very thin
1/2 avocado, sliced thin
2 Tbsp red pepper jelly (recipe below)
2 oz cheddar cheese, sliced
1-2 tsp olive oil, for heating pan/griddle
Heat griddle or grill pan and press over medium heat with 1-2 tsp olive oil. When hot, assemble in order….bread, cheese, turkey, avocado, pepper jelly, apple, cheese, bread. Heat until cheese is melted, serve warm and enjoy!
Red Pepper Jellyby Shugary SweetsKeywords: canning appetizer snack jalapeno red pepperIngredients (6- 1/2 pint jars)
- 8-9 medium sweet red peppers
- ¼ cup cider vinegar
- ¼ tsp tabasco
- ½ tsp butter
- 1¾ oz package fruit pectin
- 2 Tbsp whole pickling spice
- 3 cup sugar
- 2 jalapenos (optional; but I use them)InstructionsGrind seeded peppers (red peppers and jalapenos) until medium fine. Drain without pressing all the liquid out.In large saucepan, stir sugar, peppers, vinegar, tabasco and butter. Thoroughly stir in fruit pectin. In a piece of cheesecloth, tie the spice inside. Add the tied cheesecloth to the sauce.Stir over high heat, bring to full boil. Boil one minute. Ladle into prepared ½ pint canning jars to ½ inch from top. Add lid and ring.Process in boiling water for 20 minutes. Makes 6 1/2pint jars. Serve over cream cheese with Ritz crackers.Powered by Recipage