Green Chile Turkey Melt

Assemble the Melts

• On the 4 mayo-spread slices, begin layering your ingredients.
• Start with one slice of Monterey Jack cheese, followed by 1/4 of the sliced turkey (about 4 oz).
• Evenly distribute 1/4 of the chopped green chiles over the turkey. Pat the chiles dry with a paper towel beforehand to prevent sogginess.
• Sprinkle with a pinch of salt and freshly ground black pepper.
• Top with the second slice of Monterey Jack cheese. This double layer of cheese ensures maximum gooeyness.
• Place the remaining 4 slices of bread on top, with the buttered side facing out.

Grill the Sandwiches

• Heat a large non-stick skillet, cast-iron pan, or griddle over medium-low heat. Low heat is crucial for melting the cheese without burning the bread.
• Carefully place one or two sandwiches in the hot skillet, depending on its size. Do not overcrowd the pan.
• Grill for 3-5 minutes per side. Press down gently with a spatula to help the layers meld together.
• Flip the sandwich when the bottom is deep golden brown and crispy. The cheese should be starting to melt.
• Cook for another 3-5 minutes on the second side until equally golden and the cheese is completely melted and oozing.
• Repeat the process with the remaining sandwiches.

Serve

• Remove the melts from the skillet and place them on a cutting board.
• Let them rest for one minute; this allows the cheese to set slightly and makes for a cleaner cut.
• Slice the sandwiches in half diagonally and serve immediately while they are hot and gooey.