Turkey Sandwich with Hatch Pepper Apple Chutney
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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 turkey sandwich. I serve layers of roasted deli-sliced turkey breast with provolone cheese, slices of apples, avocado and arugula.
Turkey Sandwich with Hatch Pepper Apple Chutney
Table of contents
About Hatch Peppers
Hatch peppers, also known as New Mexico chilies, add a little kick and flavor to the quesadilla. These peppers typically available only in August and September and are prized for their rich smoky and unique taste. 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.
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.
How to Make Turkey Sandwich with Hatch Pepper Apple Chutney
Step 1: Char the chilies.
Char the peppers over gas flame or in the broiler until blackened on all sides, about 4 minutes.
Step 2: Let the peppers steam.
Enclose the peppers in a paper bag or add to a bowl and cover with plastic wrap for 10 minutes.
Step 3: Prep hatch chilies.
Carefully peel off the charred skin. Remove seeds and dice the peppers.
Step 4: Combine hatch pepper and apple chutney.
In a medium saucepan over medium heat, add the peppers, green apple, sugar, vinegar and 1 cup (240g) of water.
Step 5: Simmer chutney.
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.
Step 6: Assemble sandwich.
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.
Step 7: Cut and serve.
Close the sandwich and cut in half. Serve immediately.
Tips and Tricks for This Recipe
What to do with leftover hatch pepper chutney
- The chutney also makes a great spread on toasts.
- Serve it as an accompaniment for cheese (namely cheddar).
Swaps and substitutions
- Add any other favorite ingredients like slices of tomato or pickled onions.
- Swap the provolone for another favorite deli-sliced cheese such as Monterey Jack or pepper Jack.
Other Recipes to Try
If you enjoy this turkey sandwich recipe, I recommend checking out some of these:
Turkey Sandwich with Hatch Pepper Apple Chutney
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.
DID YOU MAKE THIS?
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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!