Sautéed vegetables, deli turkey and cheese are layered between slices of sourdough bread, spread with red pepper mayonnaise and then grilled.
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3 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
8 slices sourdough bread
1/2 cup mayonnaise
2 tablespoons roasted red pepper, drained, chopped
1 pound thinly sliced deli turkey breast
1 tablespoon Land O Lakes® Butter with Olive Oil & Sea Salt
1 cup thinly sliced red bell pepper strips
1 cup thinly sliced green bell pepper strips
1 cup thinly sliced fresh mushrooms
1/2 cup thinly sliced red onion
8 (3/4-ounce) slices Land O Lakes® Provolone Cheese
Spread Butter with Olive Oil on 1 side of each bread slice; turn slices over. Set aside.
Combine mayonnaise and roasted red pepper in 5-cup blender container. Cover; blend on high until well mixed. Spread mayonnaise mixture onto unbuttered side of each bread slice. Top 4 bread slices with turkey.
Melt 1 tablespoon Butter with Olive Oil in 10-inch skillet until sizzling; add green bell pepper, red bell pepper, mushrooms and red onion. Cook over medium heat, stirring occasionally, 4-6 minutes or until crisply tender.
Arrange cooked vegetables over turkey; layer each with 2 slices cheese. Top with remaining bread slices, mayonnaise mixture-side down.
Heat 12-inch skillet or griddle on medium heat.
Place sandwiches in skillet. Cook, turning once, 3-4 minutes or until cheese is melted and bread is toasted.
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