I was first introduced to the Albuquerque Turkey Sandwich in the 80’s at a restaurant called “Christie Mae’s”.  Yes, it is in Albuquerque and when we lived there I would go with co-workers on our lunch hour and get a half Albuquerque Turkey Sandwich with a cup of Creamy Chicken and Green Chile Soup and a side of Honey Cornbread.  Everything was so delicious!   I’ve always loved this sandwich with it’s smoked turkey, roasted green chile, guacamole and melted Monterey Jack cheese.  It’s really simple so get out your panini presses or your cast iron skillets and in no time you’ll have one tasty sandwich.

The artisan style sourdough bread works great for a panini.  It toasts up so perfectly with that delicate crunch that makes any sandwich great.  I have some smoked turkey, Monterey Jack cheese or any cheese that will melt easily, roasted green chile sliced into strips and some guacamole.  And I like to add some fresh lettuce with some tomato and red onion slices but this is your sandwich and you can make it how you want.


Let your skillet or press heat up over medium heat.  When hot, lightly butter the first sourdough bread slice and place it face down on your panini grill or cast iron skillet.


I like to add some slices of cheese first so it will start melting.


Next start layering the turkey and roasted green chile slices.  If you prefer you can add your tomato, onion, lettuce or guacamole at this time.  I like to add it after the sandwich has been pressed.  I’m just weird that way . . .


Another layer of cheese so you have melted goodness on both sides.


Finally lightly butter the other slice of sourdough bread and lay on top butter side up.


Time to lay on the presses.  If you are using 2 cast iron skillets, lay the smaller skillet on top of the sandwich.  Works just as well and what I used for many years until I got this press. Keep an eye on it and when it has toasted on one side, flip it to the other side and toast it.


Toasted perfectly!


Now if you are like me you add the guac and veggies after the sandwich has been pressed.  My experience is that the guac will squeeze out the sides of the sandwich when you press it and I like the veggies fresh.


I add a couple slices of red onion and tomato.


Top with a leaf of lettuce and a big dollop of guacamole.


In hindsight I think a couple slices of bacon would add deliciousness on this sandwich.





Albuquerque Turkey

3/4 pound Smoked Turkey, deli sliced
2 roasted Green Chile cut into strips, or 1 can diced green chile
8 ounces sliced Monterey Jack Cheese
Guacamole
Sliced Tomato
Sliced Red Onion
Lettuce Leaves
8 slices Artisan Sourdough Bread
Butter

Heat panini press or cast iron skillet to medium heat.  When hot, lightly butter a slice of the sourdough bread and place face down on the skillet.  Layer slices of cheese, smoked turkey, green chile strips and another layer of cheese.  Lightly butter the 2nd slice of sourdough bread and place over sandwich buttered side up.  Place the press on top of the sandwich and toast 1 – 2 minutes on one side.  Flip sandwich, press and toast another 1 – 2 minutes or until sandwich is toasted on both sides and cheese has melted.  Transfer to a plate.

Remove top bread slice and add red onion, tomato slices and lettuce leaves.  Top with a dollop of guacamole.  Place sourdough slice back on top of sandwich.

Makes 4 sandwiches.