Grilled Adobo Turkey with Green Tomato and Smoked Cheddar Grilled Cheese + Chipotle Honey Mayo
Grilled Adobo Turkey with Green Tomato and Smoked Cheddar Grilled Cheese + Chipotle Honey Mayo might be just the main course you are searching for. For $3.76 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 665 calories, 48g of protein, and 32g of fat. Plenty of people made this recipe, and 216 would say it hit the spot. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have mayo, rye bread, red onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 3 minutes. It is brought to you by Simply Scratch. With a spoonacular score of 64%, this dish is solid. Similar recipes are Chorizo Grilled Cheese with Chipotle Mayo, Grilled Turkey Breast with Bacon, Green Tomato with Goat Cheese-Sage Mayonnaise, and The Ultimate BLT Burgers with Honey Molasses-Glazed Bacon, Grilled Lettuce, and Smoky Tomato Mayo.
Servings: 4
Preparation duration: 45 minutes
Cooking duration: 18 minutes
Ingredients:
1/2 teaspoon Adobo Seasoning
8 ounces Smoked Cheddar, grated
2 Chipotle Peppers in Adobo, roughly chopped
1 teaspoon Dijon Mustard
1 large Egg, plus one yolk
2 Garlic Cloves, smashed, peeled and roughly chopped
1 medium Green Tomato, sliced thin
2 tablespoons Honey
1/2 teaspoon Kosher Salt
2 teaspoons Fresh Lemon Juice
Chipotle Honey Mayo
1 cup oil
1 small Red Onion, sliced thin
8 slices Pumpernickel Rye Swirl Bread
1 pound Turkey Breast Tenderloins
Equipment:
food processor
bowl
grill
griddle
Cooking instruction summary:
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.Note: 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.
Step by step:
1. FOR THE MAYO: In a food processor add one whole egg plus one egg yolk into the bowl fitted with the blade attachment.
2. 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.
3. 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.
4. 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.Note: 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 Information:
covered percent of daily need
