Green Chile Turkey Melt Sandwich

Protein-packed Green Chile Turkey Melt – creamy, tangy, and perfectly spiced! A comforting, quick-to-make lunch.

1. 1

   Prepare the Spread and Bread

   • In a small bowl, combine the softened butter and mayonnaise. Mix until smooth.
   • Lay out the 8 slices of sourdough bread on a clean work surface.
   • Evenly spread the butter-mayonnaise mixture on one side of each slice of bread. This will be the outside of your sandwiches.
2. 2

   Assemble the Sandwiches

   • Flip all 8 slices of bread over so the spread-side is down.
   • On 4 of the slices, layer the ingredients in this order: 1 slice of Monterey Jack cheese, one-quarter of the sliced turkey (about 1/4 lb), a sprinkle of salt and pepper, one-quarter of the diced green chiles, and a few slices of red onion.
   • Top the fillings with a second slice of Monterey Jack cheese.
   • Place the remaining 4 slices of bread on top, with the spread-side facing up.
3. 3

   Grill the First Side

   • Heat a large non-stick skillet or griddle over medium-low heat for 2 minutes.
   • Carefully place 1 or 2 assembled sandwiches in the hot skillet, ensuring not to overcrowd it.
   • Grill for 4-6 minutes, or until the bottom slice of bread is golden brown and crispy. Avoid high heat to prevent burning the bread before the cheese melts.
4. 4

   Flip and Finish Grilling

   • Using a wide spatula, carefully flip the sandwiches.
   • Grill for another 4-5 minutes on the second side, until it is also golden brown and the cheese is fully melted and gooey.
   • You can gently press down on the sandwich with the spatula to encourage even browning and melting.
   • Repeat the grilling process with the remaining sandwiches.
5. 5

   Rest and Serve

   • Transfer the finished sandwiches to a cutting board and let them rest for 1-2 minutes. This helps the cheese set slightly and makes slicing easier.
   • Slice the sandwiches in half diagonally and serve immediately.