… because what is life without good food?

Turkey Tomato Roasted Red Pepper Sandwich

with Havarti Cheese and Mixed Greens

Turkey Tomato Roasted Red Pepper Sandwich with Havarti Cheese ~ Sumptuous Spoonfuls #sandwich #recipe

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

Turkey Tomato Roasted Red Pepper Sandwich

Ingredients

  • 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

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.

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/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/turkey-tomato-roasted-red-pepper-sandwich/

Turkey Tomato Roasted Red Pepper Sandwich with Havarti Cheese ~ Sumptuous Spoonfuls #sandwich #recipe

This recipe was shared at Weekend Potluck, Mostly Homemade MondaysInspiration MondayCreative Wednesdays and Hearth & Soul Bloghop.

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4 Responses

  1. I a so ready for some turkey. This will be a good intro to Turkey-day!

    Thanks for sharing. I’d love it if you brought this over to What’d You Do this Weekend tomorrow.

    Wishes for tasty dishes,
    Linda @ Tumbleweed Contessa

    November 3, 2013 at 10:01 am

    • Ann

      Thank you Linda! I would love to bring it over … thank you for the invite 🙂

      November 3, 2013 at 10:43 am

  2. Margot C

    “Smoky Red Pepper Cashew Cream Sauce”

    I think I died and went to heaven just reading that!

    November 4, 2013 at 12:39 am

    • Ann

      Oh Margot you have to try it! It is amazing 🙂

      November 4, 2013 at 6:54 pm