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Turkey Sandwich with Hatch Pepper Apple Chutney
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This turkey sandwich with apple hatch pepper chutney puts a bold, flavorful spin on a classic. Juicy turkey is layered with sweet-tangy apple chutney and just the right amount of heat from hatch peppers, all stacked on hearty bread for an elevated lunch or easy dinner. It’s a great way to give leftover turkey new life! If you’re looking for more recipes using hatch peppers, try this pulled pork quesadilla with hatch peppers and creamy chipotle BBQ sauce or my BLT bagel with hatch chili cream cheese.
Why You’ll Love This Recipe
- Flavor balance – Sweet apple chutney and spicy hatch peppers complement savory turkey.
- Easy assembly – No complicated steps; just build and enjoy.
- Great for leftovers – Transforms leftover turkey into a standout sandwich.
What Are Hatch Peppers?
Hatch peppers, also called New Mexico chilies, add just the right amount of heat and depth of flavor. Available only for a short window in August and September, they’re prized for their rich, smoky, and distinctive taste. If you’re making this chutney outside of hatch pepper season, substitute about 1 cup of roasted green chilies instead.
Key Ingredients in This Recipe
- Sourdough – love the tangy flavor of sourdough bread. The sourdough starter and fermenting the bread gives it that signature airy, fluffy texture and more complex flavor. You can easily substitute with your favorite white bread or country bread.
- Turkey – Rather than buying pre-packaged deli-sliced turkey I prefer to order it freshly sliced from the deli counter. I find the texture to be much better. When it’s prepackaged it can have a slimy texture.
- Green apples – Tart granny smith apples are used to round out the flavor of the spicy hatch pepper chutney. Slices of the apples are added to the sandwich for a fresh crunch.
- Provolone – Provolone is a semi-soft Italian cheese with a mild flavor and smooth, creamy texture similar to low-moisture mozzarella.
- Avocado – Avocado helps to hold together the other elements of the sandwich while providing a creamy texture.
- Arugula – Wild arugula adds some greens to this sandwich. I like to ball the arugula up in my hand slightly before adding it to the sandwich so it keeps it’s shape and the leaves don’t fall out.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Warm the turkey slices slightly before assembling to make the sandwich extra cozy and bring out the flavors of the chutney.
Swaps and Substitutions
- Turkey: Use roasted chicken or smoked turkey breast for a different flavor profile.
- Bread: Swap sourdough for ciabatta, multigrain, or a hearty baguette.
- Cheese: Add sharp cheddar, Swiss, or provolone for extra richness.
- Chutney: Replace apple hatch pepper chutney with cranberry relish or fig jam.
- Greens: Use arugula or baby spinach instead of lettuce for added bite.
How to Make Turkey Sandwich with Hatch Pepper Apple Chutney (Step-by-Step)
Char the peppers over gas flame or in the broiler until blackened on all sides, about 4 minutes.
Enclose the peppers in a paper bag or add to a bowl and cover with plastic wrap for 10 minutes.
Carefully peel off the charred skin. Remove seeds and dice the peppers.
In a medium saucepan over medium heat, add the peppers, green apple, sugar, vinegar and 1 cup (240g) 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.
Toast the slices of sourdough until they’re golden brown. Spread mayonnaise on the bottom slices of bread. Layer the provolone followed by the turkey, apple slices, avocado, hatch pepper chutney and arugula. Close the sandwich and cut in half. Serve immediately.
How to Serve a Turkey Sandwich with Hatch Pepper Chutney
- Sides: Pair with kettle chips, sweet potato fries, or a simple green salad.
- Pickles: Add dill pickle spears on the side for a crunchy contrast.
- Drinks: Serve with iced tea or a crisp white wine for a refreshing pairing.
How to Store a Turkey Sandwich with Hatch Pepper Chutney
- Refrigerator: Store assembled sandwiches for up to 1 day; store chutney separately for up to 5 days.
- Make-Ahead: Prepare the apple hatch pepper chutney in advance for easier sandwich prep.
- Reheating: Warm turkey and bread lightly before adding chutney to keep it fresh and flavorful.
FAQ – Frequently Asked Questions
Yes. The chutney stores well in the refrigerator for up to 5 days, making sandwich assembly quick and easy.
Leftover roasted turkey or deli turkey breast both work great, use what you have on hand.
Yes. Poblano or jalapeño peppers make good substitutions with slightly different heat levels.
Absolutely! Swap turkey for grilled portobello or roasted chickpeas for a satisfying vegetarian version.
Sharp cheddar, Swiss, or provolone all complement the sweet and spicy chutney nicely.
Other Recipes to Try
If you loved the tangy kick this turkey sandwich recipe delivers, check out some of these options:
- BLT Bagel with Hatch Pepper Cream Cheese
- Pulled Pork Quesadilla with Hatch Peppers
- Hatch Chili and Cheddar Bacon Smash Burger Sliders
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Turkey Sandwich with Hatch Pepper Apple Chutney
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Ingredients:
For the apple hatch pepper chutney:
- 6 medium hatch peppers
- 1 cup peeled, diced green apples
- ½ cup granulated sugar
- 2 tablespoons apple cider vinegar
For serving:
- 4 slices sourdough bread
- 2 tablespoon mayonnaise
- 2 slices deli-sliced provolone cheese
- ½ pound oven roasted turkey, thinly sliced
- 1 medium green apple, sliced
- ½ pitted and peeled avocado, thinly sliced
- 1 cup wild arugula
Instructions:
For the apple hatch pepper chutney:
- Char the peppers over gas flame or in the broiler until blackened on all sides, about 4 minutes.
- Enclose the peppers in a paper bag or add to a bowl and cover with plastic wrap for 10 minutes.
- Carefully peel off the charred skin. Remove seeds and dice the peppers.
- In a medium saucepan over medium heat, add the peppers, green apple, sugar, vinegar and 1 cup (240g) 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 slices of sourdough until they’re golden brown. Spread mayonnaise on the bottom slices of bread. Layer the provolone followed by the turkey, apple slices, avocado, hatch pepper chutney and arugula.
- Close the sandwich and cut in half. Serve immediately.
Notes:
Nutrition:
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Do you use fresh hatch chiles or roasted?
I use fresh hatch chilies in this recipe. I’ve gone ahead and added a step for roasting the peppers to clarify that. Thanks for bringing it to my attention!