Saturday, October 17, 2009

Grilled Albuquerque Turkey Sandwich

2 Tbsp. softened Butter
1 tsp minced Garlic
1/2 tsp Red chile flakes
1 Egg, lightly beaten
1/4 cup Milk
1 cup coarsely grated Parmesan Cheese
3 slices Sourdough Bread
6 oz. Sliced Turkey
1/2 avocado, thinly sliced
1 Tbsp. Chopped Cilantro
2 slices Montery Jack Cheese
4 oz Can of Whole Ortega Chiles

In a small bowl combine butter, garlic, and chile flakes. In a medium bowl, whisk egg and milk. Spread Parmesan cheese on a plate. In a large frying pan melt 1/2 the butter over medium heat. Dip 1 slice of bread in egg mixture, coating only one side. Dip coated side into parmesan, Place in pan parmesan cheese side down, Repeat with 1 of the remaining bread slices. Arrange turkey, avocado, Ortega Chile, Monterey Jack and cilantro dividing evenly. Dip remaining bread into egg and then into the parmesan cheese. Arrange sandwiches, cheese side up and cook over medium heat until undersides are golden brown, 3-4 minutes. Lift sandwiches and add them to remaining butter to pan, flip and coo until the other side is golden brown.

Makes 2 Sandwiches

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