The Washington Post - 28.08.2019

E12 EZ EE THE WASHINGTON POST.WEDNESDAY, AUGUST 28 , 2019

1 serving

Chipotle mayo and smoked turkey will remind you of the outdoors, even if

you are eating it at your desk. Another boring turkey sandwich? Never again

with this zesty number.

MAKE AHEAD: The chipotle mayo can be made and refrigerated several days

in advance.

From Voraciously lead writer Becky Krystal.

Ingredients


1 chipotle in adobo, drained and minced


3 tablespoons mayonnaise


2 slices sourdough bread


1 slice pepper jack cheese


4 ounces smoked turkey


Handful baby spinach leaves

Steps


In a small bowl, combine the chipotle and

mayonnaise. You’ll need about a third of it

(or as much as you want) for this sandwich;

the rest will keep in the fridge for a few days.

Spread half of the reserved mayo on one side

of each slice of bread. Assemble the cheese,

turkey and spinach between the slices of

bread.


VARIATIONS: Decrease the chipotle or

leave it out of the mayo. Swap in Monterey

jack, or any deli sliced cheese, for the pepper

jack. This would also be good on a kaiser roll.

Nutrition | Per serving: 520 calories, 28 g protein, 53 g

carbohydrates, 21 g fat, 7 g saturated fat, 75 mg cholesterol,

1,790 mg sodium, 3 g dietary fiber, 10 g sugar

Recipe tested by Becky Krystal; email questions to

[email protected]

STACY ZARIN GOLDBERG FOR THE WASHINGTON POST; FOOD STYLING BY LISA CHERKASKY FOR THE WASHINGTON POST

SPICY,

SMOKY

TURKEY

SANDWICH

lunch