Turkey Flatbread Sandwiches With Grilled Peppers and Onions

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Sandwiches made with flatbread are a welcomed switch from the usual - and pan-grilling them adds a tasty char to complement smoky grilled peppers and onions, lean turkey breast, crunchy sprouts, and a bold, tasty sauce.
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This recipe is great for using up leftover Thanksgiving turkey. But you can simply purchase turkey tenders to sauté, bake, or grill and enjoy a casual, light, and delicious meal any day of the year.
Tip: Find jars of ground fresh horseradish in the refrigerated section of your market - it's not the creamy white stuff sold in the condiment aisle.
Note: I used large, slightly oblong flatbread in this recipe - two halved to create four sandwiches. If you use smaller individual flatbreads, simply skip the halving part.
Serves 4
Ingredients
  • 2 tbsp Dijon mustard
  • 1 tbsp ground fresh horseradish
  • 2 tsp honey
  • sea salt
  • freshly ground black pepper
  • 1 medium red bell pepper, sliced into thin vertical strips
  • 1/2 small onion, sliced into thin vertical strips
  • olive oil, for marinating and brushing
  • 2 pieces of large flatbread, about 8 inches at widest part
  • 8 thin slices of cooked turkey breast (or enough thin slices to cover each sandwich half), brought to room temperature, if refrigerated
  • 4 thin slices of muenster cheese (or other mild, creamy cheese)
  • 1 cup alfalfa sprouts
Preparation
  1. Whisk the mustard, horseradish, and honey in a small bowl. Season with salt and pepper and set aside.
  2. Combine the bell pepper and onion in a medium bowl and drizzle with olive oil. Season with salt and pepper and toss to combine.
  3. Heat a grill pan over medium-high heat and brush with olive oil. Add the pepper and onion mixture and grill, stirring frequently, until just tender and beginning to char, 5-6 minutes.
  4. While the vegetables grill, lay the flatbread on a work surface and slice each piece in half. Divide the horseradish-mustard sauce and spread on 1 side of each half.
  5. Top the sauce with 2 turkey slices each (or enough small slices to cover). Divide the grilled pepper and onion on top of the turkey and lay 1 slice of cheese each on top of the vegetables.
  6. Divide the sprouts on top and fold the other sides of the flatbreads over the filling. Press gently to flatten.
  7. Re-heat the grill pan over medium heat and brush with a little olive oil. Place 2 sandwiches in the pan and use a grill press or large spatula to press down.
  8. Grill 2-3 minutes on one side, until lightly charred on the bottom. Carefully turn (to keep the filling inside) and grill 1-2 minutes longer. Transfer to a plate and repeat with the remaining two sandwiches.
Serve hot or at room temperature.


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