Grilled Adobo Turkey with Green Tomato and Smoked Cheddar Grilled Cheese + Chipotle Honey Mayo

This grilled cheese has flavor coming at you from every direction. There's smokiness, sweet, heat, bite and juiciness. It's everything a sandwich should be.

Course Mains & Entrees

Cuisine American

Keyword adobo, chipotle, green tomatoes, grilled cheese, homemade, honey, mayo, sandwich, smoked cheddar, turkey

Prep Time 45

Cook Time 18

Total Time 1 3

Servings sandwiches

Calories 1071

Author Laurie McNamara

Ingredients

FOR THE CHIPOTLE HONEY MAYO:

1 large egg plus one yolk
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 cup olive oil
2 garlic cloves smashed, peeled and roughly chopped
2 chipotle peppers in adobo roughly chopped
1/2 teaspoon kosher salt
2 tablespoons honey

FOR THE SANDWICH:

1 pound turkey breast tenderloins
1/2 teaspoon adobo seasoning
8 ounces smoked cheddar grated
1 small red onion sliced thin
1 medium green tomato or red tomato, sliced thin
8 slices pumpernickel rye swirl bread

Instructions

FOR THE MAYO:

In a food processor add one whole egg plus one egg yolk into the bowl fitted with the blade attachment. Add the lemon juice and Dijon mustard. Turn the processor on and very slowly, pour the grapeseed {or olive oil} in a thin, steady stream.
Next, add in the roughly chopped garlic cloves, chipotle peppers and 1/2 teaspoon of kosher salt. Secure the lid and turn the processor on and slowly pour in the two tablespoons of honey.
Cover and refrigerate until ready to use.

FOR THE SANDWHICH:

Rub the turkey with a 1/2 tablespoon of oil and 1 tablespoon of adobo seasoning.
Preheat your grill to high. Once hot, reduce the temperature to medium-high and place the turkey onto the hot grill grates. Close the lid and grill the turkey for 6-8 minutes. Flip and repeat for 5-6 more minutes or until the turkey is fully cooked. Let it rest for 5 minutes before slicing.
Butter one side of each slice of bread. Top the non-buttered side with some grated smoked cheddar, sliced turkey, green tomatoes, red onion and smear a generous amount of the chipotle honey mayo on the non-buttered side of the remaining slices.
Place the sandwiches, butter-side-down on to a hot {375 degree} griddle and cook for 5-6 minutes or until the underneath is golden and crispy. Flip and repeat.

Notes

The mayo will last for 2-4 days in the fridge so prepare your week with lots of yummy sandwiches or use it dip for homemade fries or onion rings.

Nutrition