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A Southwestern twist on a classic melt! Savory sliced turkey, smoky roasted green chiles, and gooey Monterey Jack cheese are piled between two slices of perfectly toasted sourdough bread.
Prepare the Spread and Bread
Assemble the Sandwiches
Grill the First Side
A Southwestern twist on a classic melt! Savory sliced turkey, smoky roasted green chiles, and gooey Monterey Jack cheese are piled between two slices of perfectly toasted sourdough bread.
This southwest recipe takes 22 minutes to prepare and yields 4 servings. At 834.34 calories per serving with 49.52g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Flip and Finish Grilling
Rest and Serve
Substitute Monterey Jack with Pepper Jack for extra heat, or use Provolone, sharp cheddar, or a blend of cheeses.
Try this melt on thick-cut rye, whole wheat, or a sturdy artisan white bread instead of sourdough.
Add a layer of crispy cooked bacon or use smoked turkey for a different flavor profile.
Incorporate thin slices of tomato or avocado for added creaminess and freshness. Add them just before the top slice of cheese.
Mix a teaspoon of adobo sauce from a can of chipotles or a dash of your favorite hot sauce into the butter-mayo spread for an extra kick.
The significant amount of turkey breast in each sandwich provides high-quality protein, which is essential for building and repairing muscles, supporting immune function, and maintaining overall body strength.
Monterey Jack cheese is a good source of calcium, a vital mineral for developing and maintaining strong bones and teeth, as well as for proper nerve and muscle function.
Green chiles contain capsaicin, a compound that gives them their heat. Studies suggest that capsaicin can provide a temporary boost to your metabolism and may aid in fat oxidation.
Each sandwich contains approximately 730 calories, depending on the specific brands of bread, cheese, and turkey used. It's a hearty and satisfying meal.
This sandwich is a good source of protein from the turkey and calcium from the cheese. However, it is also high in sodium and saturated fat due to the deli meat, cheese, butter, and mayonnaise. It's best enjoyed as an occasional treat within a balanced diet.
Canned, diced roasted green chiles (like Ortega or Hatch brand) are the most convenient and work perfectly. If you have access to fresh Hatch or Anaheim chiles, roasting them yourself will provide the best flavor.
The key is to cook the sandwich over medium-low heat. This gentle heat allows the inside to warm up and the cheese to melt completely by the time the bread is perfectly golden brown. Using a lid for part of the cooking time can also help trap heat and speed up melting.
Yes! For a panini press, preheat it and cook according to the manufacturer's instructions, typically for 5-7 minutes. For an air fryer, preheat to 370°F (185°C), place the sandwich in the basket, and cook for 4-5 minutes per side, or until golden and melted.
This sandwich is best served fresh off the griddle for the best texture. You can assemble the sandwiches (without the outer spread) a few hours ahead and keep them wrapped in the refrigerator. Apply the spread just before grilling.
This recipe goes great with these complete meals
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