Raspberry Chipotle Turkey Melt is a sweet and spicy, cheesy melt made easily with a simple raspberry chipotle sauce on grilled Hawaiian bread.
Raspberry Chipotle Turkey Melt
By Sue Lau | Palatable Pastime
Raspberry-Chipotle Turkey Melt is my recipe of the day with the blogging group From Our Family Table.
We get together weekly to post on a variety of topics, and this week’s focus is on panini and sandwiches. I’ve done some new photos on an old favorite which I made a few years back for a King’s Hawaiian contest (which I also won a nice prize).
Although I did use Hawaiian bread on this, you can use any bread you like, especially if it is a sweeter bread such as Hawaiian or any type of brioche. The sweetness pairs nicely with the spicy and fruity components of the raspberry- chipotle sauce.
Easily made on a panini press machine or in a griddle pan it really does come together in just minutes and is perfect for a lunch or sandwich based supper (which I do quite a lot actually).
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Raspberry-Chipotle Turkey Melt
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Raspberry Chipotle Turkey Melt
Ingredients
- 4 half inch slices King's Original Hawaiian Sweet Round Bread
- 8 ounces Deli-sliced Smoked Turkey Breast
- 4 ounces Havarti Cheese Thinly Sliced
- 6 slices Bacon cooked crisp
- 1 cup Baby Arugula Leaves
- 1/4 cup Seedless Raspberry Jam melted
- 1 Canned Chipotle Pepper smoked jalapeno in adobo sauce, finely chopped
- 2 teaspoons White wine vinegar
Instructions
- To prepare raspberry chipotle sauce, stir together melted raspberry jam with finely chopped chipotle pepper and vinegar; set aside.
- Layer turkey, cheese, bacon, and arugula inside two bread slices, placing raspberry chipotle sauce and arugula in the middle of the ingredients.
- Grill on a non-stick griddle or panini pan until golden and crispy on both sides.
Notes
You may opt to puree the chipotle in the sauce in your food processor if you wish to minimize handling the pepper.
This post has been updated from 8.12.13 to reflect new photography
