Categories: Meals

Ingredients

• Dipper:
• 2 tbsp. olive oil
• 1 onion, finely chopped
• 1 large jalapeno chile, seeded and finely chopped
• 2 tbsp. chopped garlic (from about 6 cloves)
• Salt and pepper
• 2 cups chicken stock
• 14.5 fire-roasted tomatillos
• 1/2 cup sour cream
• 1 tbsp. fresh lime juice
• Sandwiches:
• 1 small red onion, very thinly sliced
• 1 lime, juiced
• Salt and pepper
• 4 tbsp. butter, at room temp
• 8 slices sourdough bread
• Pickled jalapeno slices
• Fresh cilantro
• 8 slices Pepper jack
• 1 lb. sliced roasted turkey breast
• 8 slices Swiss cheese

Directions

1. For the dipper, heat a large saucepan over medium-high. Add the oil. 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, 5-10 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.

2. Heat a griddle pan over medium to medium-high.

3. 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 jalapenos, cilantro, Pepper Jack, turkey, Swiss, and pickled onion. Griddle the sandwiches, turning occasionally, until the bread is deep golden brown and the cheeses melt, about 5 minutes.

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

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