Turkey Flatbread Sandwiches With Grilled Peppers and Onions

Sandwiches made with flatbread are a welcomed change from the standard – and pan-grilling them provides a tasty char to enrich smoky grilled peppers and onions, lean turkey breast, crunchy sprouts, and a daring, tasty sauce.

This recipe is nice for utilizing up leftover Thanksgiving turkey. However you may merely buy turkey tenders to sauté, bake, or grill and luxuriate in an off-the-cuff, gentle, and scrumptious meal any day of the yr.

Tip: Discover jars of floor recent horseradish within the refrigerated part of your market – it is not the creamy white stuff offered within the condiment aisle.

Observe: I used giant, barely rectangular flatbread on this recipe – two halved to create 4 sandwiches. For those who use smaller particular person flatbreads, merely skip the halving half Square Grill Pan with Stainless Steel Handle Induction B07CVH1S1Y.

Serves four

Components

  • 2 tbsp Dijon mustard
  • 1 tbsp floor recent horseradish
  • 2 tsp honey
  • sea salt
  • freshly floor black pepper
  • 1 medium pink bell pepper, sliced into skinny vertical strips
  • half small onion, sliced into skinny vertical strips
  • olive oil, for marinating and brushing
  • 2 items of enormous flatbread, about eight inches at widest half
  • eight skinny slices of cooked turkey breast (or sufficient skinny slices to cowl every sandwich half), delivered to room temperature, if refrigerated
  • four skinny slices of muenster cheese (or different delicate, creamy cheese)
  • 1 cup alfalfa sprouts

Preparation

  1. Whisk the mustard, horseradish, and honey in a small bowl. Season with salt and pepper and put aside.
  2. Mix the bell pepper and onion in a medium bowl and drizzle with olive oil. Season with salt and pepper and toss to mix.
  3. Warmth a grill pan over medium-high warmth and brush with olive oil. Add the pepper and onion combination and grill, stirring steadily, till simply tender and starting to char, 5-6 minutes.
  4. Whereas the greens grill, lay the flatbread on a piece floor and slice each bit in half. Divide the horseradish-mustard sauce and unfold on 1 aspect of every half.
  5. Prime the sauce with 2 turkey slices every (or sufficient small slices to cowl). Divide the grilled pepper and onion on high of the turkey and lay 1 slice of cheese every on high of the greens.
  6. Divide the sprouts on high and fold the opposite sides of the flatbreads over the filling. Press gently to flatten.
  7. Re-heat the grill pan over medium warmth and brush with a little bit olive oil. Place 2 sandwiches within the pan and use a grill press or giant spatula to press down.

Leave a comment

Your email address will not be published.


*