grilled cheese
sandwiches
dips
mexican
quick + easy
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Turkey Grilled Cheese with Suiza Dipper By Rachael

How To Make Turkey Grilled Cheese with Suiza Dipper By Rachael

How To Make Root Vegetable Puree | Amanda Freitag

Gina Torres On "9-1-1: Lone Star" Co-Star Rob Lowe: "It's a litt…

The Right Ways To Store Bras | You're Doing It Wrong | Expert Br…

How To Make Creamy Mustard Sauce | Amanda Freitag

5 Bras You Need NOW | Bra Fitting Expert Kimmay Caldwell

How To Make Honey-Glazed Pork Tenderloin | Amanda Freitag

How To Make Garlic Herb Roast Chicken with Potatoes | Rachael Ray

Prodigal Son's Tom Payne Talks Season 2 + Rach's Maple Pork Chop…

How To Make Bacon-Cheddar Burgers with Dijon-Horseradish Sauce |…

The Covid Vaccines Explained | Physician + "Doctors" Host Dr. Ia…

"Ask for in-house roasted turkey breast at the deli counter to add a protein boost to grilled cheese, everyone's favorite sandwich," Rach says.

Adapted from Rachael Ray Every Day, March 2019.

Ingredients

For the dipper:
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 large jalapeño chile, or 1 small poblano chile (seeded and finely chopped)
  • 2 tablespoons chopped garlic (from about 6 cloves)
  • Salt and pepper
  • 2 cups chicken stock
  • One 14.5-ounce package fire-roasted tomatillos (I like Frontera brand), or one 14-ounce can whole tomatillos (drained)
  • ½ cup sour cream, Mexican crema, or crème fraîche
  • 1 tablespoon fresh lime juice (from 1 lime)
For the sandwiches:
  • 1 small red onion, very thinly sliced with a sharp knife or on a mandoline
  • 1 lime, juiced (about 2 tablespoons)
  • Salt and pepper
  • 4 tablespoons butter, at room temperature (or ¼ cup mayonnaise)
  • 8 slices sourdough bread or good-quality white bread (¼- to ½-inch-thick each)
  • Pickled jalapeño slices
  • Fresh cilantro or flat-leaf parsley leaves
  • 8 slices pepper jack
  • 1 pound sliced roasted turkey breast
  • 8 slices Swiss cheese

Yield

Serves: 4

Preparation

For the dipper, heat a large saucepan over medium-high. Add the oil, two turns of the pan. Add the onion, chile, and garlic; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add the stock and tomatillos. Bring to a boil. Simmer until the tomatillos break down, 5 to 10 minutes. Stir in the sour cream. Remove from heat and transfer to a blender. Add the lime juice. Puree to make a sauce. Return the dipping sauce to the pan and keep warm over low heat.

For the sandwiches, heat a griddle pan over medium to medium-high.

In a small bowl, toss the onion with the lime juice; season with salt and pepper. Spread the butter on 1 side of each slice of bread. Build the sandwiches with the bread (buttered sides out), the pickled jalapeños, cilantro, pepper Jack, turkey, Swiss cheese, and pickled onion. Griddle the sandwiches, turning occasionally, until the bread is deep golden and the cheeses melt, about 5 minutes.

Cut the sandwiches from corner to corner. Serve with the dipper in ramekins or small cups.