Friday, April 5, 2013

Southwestern-Inspired Sub

My mom has been making a version of this sandwich for years. She calls them "grinders," which sure does show her Yankee roots. These are easy to make, so I thought it'd be fun to try a few different variations, the first being a southwestern-inspired mix.

I'm not totally sure what qualifies something as "southwestern," and actually I'm really banking on the pepperjack, Chipotle dressing and avocado to do that, but I guess technically this could be somewhat of a club sandwich if you really want to get into it, but let's just go with it for now.

You'll need:French/Italian bread
Turkey or your deli meat of choice
Bacon (duh)
Pepperjack cheese (I shredded mine so it would melt faster)
Chipotle salad dressing, optional
And then maybe throw some butter in for good measure

Preheat oven to 400 degrees. Cook the bacon in butter and sauté the onions and peppers together. Full disclosure: I sautéed the peppers and onions in the bacon grease. To be fair, I did pour out most of the leftover grease, but as usual, bacon/bacon fat/bacon grease is always the right answer, especially if it gets your man to eat a vegetable or two.

Slice your bread and spread on some of the chipotle dressing if you're using it. Top with turkey, cooked bacon, onion/pepper mix, avocado slices and pepperjack cheese. Wrap completely in foil and place in heated oven for 15-20 minutes, or until the bread is crunchy and the cheese is melty.

I served these with thinly-sliced (well, sort of) Yukon gold potatoes that I cooked on a baking stone until crispy for about 30 minutes at 400 degrees with some olive oil, rosemary and salt.

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