Prep 30 mins
Cook 15 mins
Grilled sweet peppers and onion add crunch to this sweet-smoky sandwich from Cobbler's Restaurant in Gaylord, Michigan. We used all three colors of sweet peppers - red, green and orange. It looked and tasted great! ;;)Another day-after recipe. Midwest Living Magazine, December 2009
- 1 medium sweet red pepper, seeded and cut into 1/4-inch rings
- 1 medium orange sweet bell pepper or 1 medium green sweet pepper, seeded and cut into 1/4-inch rings
- 1 medium red onions or 1 medium yellow onion, halved and sliced thinly
- 1 tablespoon olive oil
- 8 slices sourdough bread (1/2 - 3/4 inches thick)
- 1⁄4 cup apple butter (mixed with a pinch of crushed red pepper flakes)
- 1⁄4 cup honey mustard
- 4 slices swiss cheese (3 oz)
- 4 slices thick-cut bacon, cooked & drained
- 4 slices sharp cheddar cheese
- 8 -10 ounces sliced cooked turkey breast
- 3 tablespoons olive oil
- In a large bowl, combine pepper rings and onion slices,drizzle with 1 T oil; toss to coat - transfer to a grill basket.
- For charcoal grill, place grill basket direclty over medium coals.
- Grill 8-10 minutes or until peppers are crisp-tender, turning to brown. (For gas grill, preheat and reduce to medium. Grill as above.).
- Or, stir-fry sweet peppers in 1 T oil until just tender.
- Preheat and electric sandwich press, a covered indoor grill, a grill pan or large skillet.
- To assemble sandwich: spread one slice of 4 bread slices with apple butter and one side of 4 bread slices with mustard.
- Layer Swiss cheese, grilled vegetable, bacon sharp Cheddar, and turkey on bread with apple butter.
- Top with remaining bread, mustard down.
- Brush sandwiches with oil.
- Place in sandwich press or indoor grill; cover and cook 6 minutes or until bread is toasted. (If using a gas grill pan or skillet; place on grill pan. Weight sandwiches down with a heavy skillet and grill 2-3 minutes or until bread is toasted. Repeat with remaining side of sandwich).