Hands-On Time: 10 minutes
Total Time: 10 minutes
- 1 Tbsp mayonnaise
- 1 pinch chipotle chili powder
- 2 slices multigrain bread
- 2 ounces thinly sliced roasted turkey
- 1 ounce Cheddar, sliced
- 2 slices cooked bacon
- 1/4 cup sprouts
1. In a small bowl, combine the mayonnaise and chili powder.
2. Spread the mixture on the bread and form sandwiches with the turkey, Cheddar, bacon, and sprouts.
The other night my husband asked, ‘So what’s for dinner?’
I rattled off the name of this sandwich but he of course could care less about the name, it’s what’s in it that’s really important. Off the top of my head, I listed the ingredients.
‘What? No bacon? That sounds like it should have bacon.’
I proceeded to give this comment little consideration as he thinks just about everything should have bacon. And as I worked my way through the recipe while preparing the sandwiches I confirmed the ingredient list and didn’t see bacon listed. However, as we sat there enjoying the sandwich I couldn’t help but think that he was right – it could have been better with bacon added.
Well, as you already know if you read the recipe above, it did call for bacon! Lesson learned: always, always read and re-read your recipes thoroughly. I can’t believe I missed it both times I went through the recipe (once for ingredients and again while making it). And we even had bacon in the fridge! At least I got it right the second time around.
This Chipotle Turkey Club recipe came from good ol’ Real Simple. I will note a couple things: 1) I did technically omit the Chipotle from the Chipotle Turkey Club 2) As my husband put it, ‘Don’t doubt the sprout.’
I didn’t have a chance to look for Chipotle chili powder, as the recipe calls for. I did have plain old chili powder on hand so I used that instead. Still gave a nice kick to the mayo. And speaking of mayo, if you’re a mayo lover like me, you’ll want to make more of the mayo mixture. If you opt to toast the bread like I did, 1Tbsp disappears right into the bread.
Now sprouts, I have never had before and know nothing about. I think there are different kinds but the recipe doesn’t specify. While grocery shopping the only sprouts I found were alfalfa sprouts. They looked like the picture in the magazine, so that was good enough for me.
I can be picky about foods but anything new comes with some level of uncertainty, right? When I tried the sprouts, they were surprisingly pleasant. Alfalfa sprouts have a stronger flavor than I would have thought. They also have a clean, crisp crunch like lettuce. So again, ‘Don’t doubt the sprout!’
Enough about the sandwich components. For sides with this recipe, I’d recommend chips, potato salad, macaroni salad or pasta salad. Of course, I went the pasta salad route. While at the local deli for the meat, I spotted the pasta salad I hadn’t tried before and thought it’d make a great, easy side dish. Made a nice little meal and even after just one half of the sandwich I was stuffed!
Yum! I love alfalfa sprouts. Did you know that they are not recommended eating for pregnant women?
No, I have very little experience with sprouts so I did not know that. Thanks for sharing the info!