In high school I spent a lot of time at the restaurant Red Robin. I’m not even sure why because it’s not like it was the cool hangout or anything. My favorite thing on the menu was their Baja Turkey Club. As an adult I don’t eat out all that often, and when I do it is rarely at chain restaurants. Several years ago I had the rare chance of finding myself pregnant and craving self at a Red Robin and was much dismayed to find that the Baja Turkey Club was not on the menu! Gasp! It felt criminal! Luckily it wasn’t too hard to figure out what they put into that delicious sandwich so I could make my own. I present to you one of the most delicious sandwiches you will ever come across. Sliced turkey, green chile, melted pepper jack cheese, and smoked bacon served on toasted bread with fresh tomato and a chile aioli.
Time to Make It: 15 minutes
Yield: 4 sandwiches
8 large slices of bread (preferably sourdough or sheepherder bread)
4 tablespoons butter, softened
1 lb sliced turkey
1 can whole green chiles, drained
4 slices pepper jack cheese
4 slices tomato
4 slices bacon, cooked
3 tablespoons mayo
1/2 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp cumin
1 lime, juiced
1. Prepare the aioli by whisking together all ingredients in a small bowl.
2. Butter 1 side of each of the bread slices like you are making a grilled cheese.
3. Slice open the green chiles to lay them out flat. Pat with paper towels to dry.
4. Assemble sandwiches by placing 2 slices of cheese on the non-buttered side of the bread. Add green chiles next. Spread aioli on the green chiles. Top with tomato, then bacon, and last of all the meat.
5. Grill in a flat skillet
over medium heat until cheese is melted and both sides are nicely toasted.