Roasted Pepper & Turkey Sandwiches


  • 2 whole Anaheim or poblano chile peppers, halved lengthwise
  • 2 whole bell peppers, quartered lengthwise
  • 4 whole hoagie sandwich buns, split lengthwise
  • 2 tbls. butter, melted
  • 4 ozs. roasted turkey breast, thinly sliced
  • 4 slices Monterey Jack cheese
  • 1/4 cup EMERILS Dijon Mustard


Heat broiler. Cover broiler pan with foil. Remove seeds and stems from peppers. Place peppers, cut-side down, on broiler pan. Broil 4 to 6 inches from heat until skins blacken (8 to 12 minutes). Wrap in damp towels; place in plastic food bag. Let stand 15 minutes.

Meanwhile, brush bottom bun halves with melted butter. Place on broiler pan, buttered-sides up. Broil 4 to 6 inches from heat until light golden brown (1 to 2 minutes).

Place 1/4 turkey on each botoom half; top with 1 slice cheese. Broil until cheese is melted (1 to 2 minutes). Remove from broiler. Peel skins from peppers. Place 1 piece of each pepper over cheese. Spread bun tops with mustard; place on peppers.

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