Grilled Sourdough Turkey Sandwich


  1.  In food processor combine mayonnaise and roasted red peppers. Blend on high until well mixed. Set aside.
  2. In sauté pan melt butter, then add peppers, mushrooms and onion. Cook over medium heat, stirring occasionally, until crisply tender
  3. Place single layer of bread on sheet pans lightly sprayed with a non-stick coating.
  4. To assemble each sandwich: Spread 2 teaspoons mayonnaise mixture on 1 side of a bread slice. Layer with 2 ounces of turkey, 1/4 cup sautéed vegetables and 1 slice of cheese. Top with another slice of bread. Lightly spray non-stick coating on top of sandwiches.
  5. Bake in 400°F conventional oven for 5 minutes. Flip over and bake for an additional 5 minutes, or until cheese is melted and bread is lightly browned and crisp.
  6. Serve as is, or cut each sandwich diagonally in half.


  • 48 slices Heritage Ovens® Bread, Sourdough, (4 x 5 x 1/2", sub vienna bread)
  • 12 oz Land O'Lakes® 25% Reduced Sodium American Cheese Slices
  • 2 tbl Land O'Lakes® Unsalted Butter
  • 3 cups mushroom(s), (thinly sliced)
  • 1.5 cups onion(s), red, (thinly sliced)
  • 3 cups Peak Fresh Produce® Pepper(s), Green Bell, (strips, thinly sliced)
  • 3 cups pepper(s), red bell, (strips, thinly sliced)
  • 1/3 cup roasted red peppers, (drained, chopped)
  • 3 lbs turkey, breast(s), (reduced sodium, sliced thin)
  • 3/4 cup West Creek® Mayonnaise, (light)