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

I’m sure you don’t need me to tell you that April is National Grilled Cheese month. A whole month dedicated to cheese in bread. Worth keeping it.

Creative grilled cheese sandwiches are everywhere. People are putting some remarkable flavor and textural combinations in between all kinds of breads. From bacon and cantaloupe to sourdough and ramen noodles {entirely not a bread but you get what I’m saying} the sky is the limit and it’s all good in the hood. This old-school sandwich certainly has come a long way since sandwich cheese and plain white bread that’s for sure.

So I hope it’s not too soon to share another recipe featuring turkey. In my defense I had bought way too much and when the idea for this grilled cheese came to me I couldn’t wait a second longer.

From the floor up on this grilled cheese was methodical. I think I’ve told you about my OCD with grilled cheese layering before which you’ll witness a little further down. But what can I say, I like my sammiches a certain way.

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.

Whenever I make a “without a mix” mayo based anything… I start with 1 whole egg and one egg yolk. Obviously this does contain raw egg so using fresh eggs from brands or farms you trust is important.

Then I add in a teaspoon of Dijon mustard. Grainy or non-grainy… doesn’t matter a bit.

Two teaspoons of lemon juice… more if you like more tangy-ness.

Then with the processor running, I slooooooowly pour in a cup of grapeseed oil {or olive oil}. I truly use both hands because my pouring hand eventually starts to shake.

Once you’ve poured the last drop… it should be a glorious, emulsified beauty. If you wanted to leave it here and use it as mayonnaise… then add in the 1/2 teaspoon of kosher salt here, blend and poof, you’re done.

But if you want to make the chipotle mayo… keep’a scrollin’.

Throw in two cloves of roughly chopped garlic.

Two roughly chopped chipotle peppers.

Season with a 1/2 teaspoon of kosher salt and secure the lid once more.

Turn the mini processor on and drizzle in the honey, slowly.

Pour that liquid gold into a small bowl, cover with plastic wrap and refrigerate until you’re ready to use.

For the turkey {or you can use boneless, skinless chicken breasts} rub them down with a 1/2 teaspoon of grapeseed {or extra light olive oil} sprinkle them with a tablespoon of adobo {or use your go-to} seasoning. Grill on medium-high heat for 6-8 minutes per side or until fully cooked.

Meanwhile thinly slice up the small red onion and green {or red} tomato…

…and grate up about 8 ounces of the smoked cheddar.

I’m not sure what made me pick up this pumpernickel/rye bread. Of course it’s muy flavor-packed-o but genuinely I think it is the only whimsical bread out there… or at the bakery in my grocery store. It gives this sandwich a deli-like character and I lurve it.

Slather butter on one side of each slice.

Top the non-buttered side with a little grated smoked cheddar…

Slice grilled turkey…

Thinly sliced tomato…

Red onion…

Then top all that with even more smoked cheddar.

On the non-buttered side of the other slice of bread, spoon on and spread a healthy, generous amount of the chipotle honey may0.

Griddle the sandwich on both sides for 5-6 minutes each or until golden and crispy.

I served my deli sammich with black pepper kettle chips, a dill pickle and a brewsky. That’s how I roll at lunchtime.

Extreme close-up. Dang.

THE SANDWICH BREAKDOWN: What we have here is pumpernickel/rye swirl bread stacked with grilled adobo turkey which has bright flavors from oregano, lemon and garlic {not spicy, at least not to me anyway}. Then there’s the green tomato… strictly because I bought them with zero intentions until I decided for this sandwich… and then it was truly for their color. But they do soften nicely without turning to mush during grilling and did I mention that they’re mighty pretty {I’m such a girl}. Then I topped that with thin slices of red onion for some bite and because {fun fact!} I never eat a grilled cheese without sliced onion in it, period. But what genuinely steals the whole grilled cheese show is the chipotle honey mayo and the smoked cheddar. I wish I could explain it. It only wraps the entire sandwich in a bow.

This sandwich is bonkers. It’s worth every inch of effort I put into it. It’s impressive, savory and if I could… I’d marry it.

Celebrate Grilled Cheese Month with this beaut and you’ll never look at another grilled cheese the same.

Enjoy! And if you give this Grilled Adobo Turkey with Green Tomato and Smoked Cheddar Grilled Cheese recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook: 120 Wholesome Kitchen-made Recipes Made Straightforward is now available! CLICK HERE for details and THANK YOU in advance!

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