turkey sandwich with apple hatch pepper chutney

Turkey Sandwich with Apple Hatch Pepper Chutney

Made with apples, hatch chilies and just enough sugar to sweeten the jam and offset the spice of the chilies, the chutney is the perfect addition to spice up a classic turkey sandwich. If you are making this chutney when hatch peppers are not in season, substitute about 1 cup of roasted green chilies for the hatch peppers. The chutney also makes a great spread on toasts or as an accompaniment for cheese (namely cheddar.)



For the apple hatch pepper chutney:

6 medium hatch peppers

1 cup diced green apples

½ cup granulated sugar

2 tablespoons apple cider vinegar


For serving:

2 slices sourdough loaf

1 tablespoon mayonnaise

¼ pound oven roasted turkey, thinly sliced

2 slices Provolone cheese

2 slices Heirloom tomato

½ pitted and peeled avocado, thinly sliced



For the apple hatch pepper chutney:

In a medium saucepan over medium heat, add the peppers, green apple, sugar, vinegar and ¼ cup of water. Bring the mixture to a simmer and cook, stirring occasionally, until the mixture becomes the consistency of a jam, about 30 minutes. Remove from heat and let cool. Store the chutney in a sealed container for up to 2 weeks.


For serving:

Toast the two slices of sourdough until they’re golden brown. Spread mayonnaise on the bottom slice of bread. Layer the turkey followed by about ¼ cup of the apple hatch pepper chutney, the provolone, tomato and avocado. Close the sandwich and cut in half. Serve immediately.


Serves 1; makes about 1 cup chutney.



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