The Santa Fe: Southwestern Turkey Sandwich

Whether you're taking a break from the office at a nearby cafe or sneaking a bite here and there at home while the kids beg you to blow more bubbles and please find the rubber stamp ink, there comes a time when you wish you could expect more from lunch.

After weeks of rushing through a quick smoothie, appeasing the kids with almond butter on toast, or scooping scattered bites of hummus and bell peppers throughout the day, I'm raising my lunch expectations.

This sandwich, dubbed The Santa Fe Club, is delicious in a way that has me watching the clock in anticipation of my midday meal. Perhaps it came about because it's been far too long since I made the forty five minute drive north to the magical adobe mountain town of Santa Fe for a concert in the plaza or an afternoon with Georgia O'Keefe. Or maybe I was just really hungry.

Either way, this sandwich is seriously good.

The Santa Fe Turkey Sandwich

Ingredients

2 tablespoons mayonnaise
1 tablespoon plain greek yogurt
¾ teaspoon ground chipotle pepper (or to taste)
½ large, ripe avocado, pitted and peeled
1 tablespoon fresh lime juice
½ tablespoon pickled jalapeno chiles, chopped
2 slices of cooked bacon
4 slices highest quality deli sliced turkey breast
1 small tomato, sliced
½ cup fresh baby kale leaves
2 slices muenster cheese
4 slices sourdough bread
1 teaspoon butter

Directions

Brush one side of each slice of bread with butter. Heat grill pan over medium-low heat.

In a small bowl, combine mayonnaise, yogurt, Chipotle spice and stir together. Spread evenly on all four slices of bread.

In a separate small bowl, mash avocado, lime juice, and jalapeno chiles together with a fork and season to taste with salt and pepper. Spread mixture evenly over all four slices of bread.

Assemble the two sandwiches, layering turkey, bacon, cheese, kale, and tomato. Place sandwiches, buttered side down on grill pan and heat for about a minute on each side, or until bread is crisp and golden brown. Enjoy! Serves 2.