It's a Keeper: Fiery Roast Turkey Sandwiches

Good Lord, I loved these sandwiches. I have to say, too, that it takes a lot for me to get jazzed up about a sandwich that doesn't involve salami. I'm usually into the Italian stuff, but Leah Holzel's recipe for Fiery Roast Turkey Sandwiches from the August 2007 issue of Every Day with Rachael Ray is such a winner.

The recipe estimates the prep time at 20 minutes and the cook time at 10. It can easily be done in that time. And the time you do spend cooking is pretty low maintenance, making this a great weeknight meal. I served mine with some salad and kettle chips.

You may want to file away the recipe for the spread used on this sandwich, because I am pretty sure it would be good on just about anything. I have to find a way to make it into a dip! Here's the recipe with my comments in brackets:

1/4 cup sugar
1/4 cup red wine vinegar
1 red onion, thinly sliced
8 ounces cream cheese, at room temperature [This is the key!]
2 chipotle chiles in adobo sauce, finely chopped, 1 teaspoon sauce reserved [This seems like a lot, but you are mixing it into the cream cheese to make a spread.]
4 large challah or kaiser rolls, split
1 cup shredded cabbage
1 bunch radishes, grated
1 1/4 pounds deli-sliced fresh roast turkey breast
Potato chips, for serving

1. In a small saucepan, dissolve the sugar into the vinegar over medium heat. Add the onion, cover and simmer until wilted, about 3 minutes. Remove from the heat, cover and let the pickled onion cool.

2. In a small bowl, whisk together the cream cheese, the chipotles and adobo sauce and 3 tablespoons of the onion pickling liquid until smooth.

3. Preheat a large, heavy skillet or a griddle over medium heat. Toast the rolls until golden and spread the chipotle cream cheese mixture on both sides.

4. Mound shredded cabbage and grated radish on the bottom of each roll. Pile the turkey on top, and then the pickled onions. Cover with the roll tops. Serve with potato chips.