Semiserious Chefs

So to begin with, this blog post is going to offer two different takes on a turkey and green chili sandwich. It will feature one version from Vanessa (who came up with the idea for this sandwich), and one version from me. Now before I get started with the details of the sandwich, let me tell you something. Quite frankly I don’t know what we are going to call it yet, so call it what you will. I’m sitting here typing out the blog post with no title filled in. When we figure it out, I will title the blog post accordingly and add a sentence or two with an asterisk in front, so you know it has been updated.

*Great news. I’ve updated the name of the post so it doesn’t show up as “no title”. And now you know the name of the sandwich. Sort of. I might possibly change it again.

Let me just quickly save this draft…and good. You know, just in case the power goes out again. If you have no idea what this has to do with anything, please click the link below, because it will explain everything. And let me add something if I may. I’m not sure who wrote that post, but I feel that they are a brilliant writer. The blog post is funny, extremely easy to read, and it makes me feel like I’m right there in the midst, experiencing the thrills as well as the trials that the protagonist of the story is going through. Oh yeah, and Google likes websites that have a lot of internal links, so here you go: To Homer we go for a wedding take 2

I should also point out that this recipe isn’t going to be the typical type. I’m not going to try and tell you (apart from a few places such as making the French toast) how much lettuce, or how many tomatoes you will need to make 4 sandwiches. It’s up to the individual, because everyone prefers different amounts of veggies, meats, and cheese. And we’re all adults here who can take care of themselves. I think.

Basically, this post is intended to be an outline of what ingredients to use, not how much to use. And sprinkled in along the way will be little notes or ideas suggesting different things you may want to try on the sandwich. For example, you could whip up a chipotle mayo sauce with oregano and lime. Wait, that sounds like it actually might work. I might have to experiment with that idea later today. If it turns out well, I’ll add another sentence or two with an asterisk in front, so you know it’s an update.

*Well that didn’t work. The sauce didn’t taste good so I’m going to scratch that idea.

As a matter of fact, this post is going to be one long work in progress as Vanessa adds more content, or I come up with something that might pertain to the sandwich. Vanessa will probably use an asterisk in front of any additional content she adds to the post, just so everyone knows it’s her speaking and not me. And also that it’s an update.

Now with all that being said, here’s a little backstory that’s completely irrelevant. This sandwich is kind of a spin off of a sandwich that Red Robin™®© had many years ago. If you’re unfamiliar with the name, it might only be a Northwest chain of restaurants. But anyway, I think it was called the “Baja Turkey Club Sandwich” or something along that line. It was a good sandwich I must say. But unfortunately it was only temporary, and eventually had to go.

If my memory is correct, it was constructed out of oven roasted shaved turkey, green chili, bacon, pepper jack cheese, lettuce, onion, tomatoes, and served on Texas toast (that’s simply thick sliced bread for those who don’t know), along with a chipotle mayo sauce. And steak fries. Not on the sandwich but on the side. The restaurant is well known for their bottomless steak fries. And I like steak fries, especially when they’re bottomless and on the side.

Being past time that we added a new recipe to the site, we figured this sandwich would be a good choice to share. Vanessa and I both love green chilies, and I mean come on, who doesn’t like bacon right? We also knew we wanted to play around with some chipotle peppers. But it was the inspiration from a well known restaurant here in Anchorage that gave Vanessa the idea to turn the “Baja Turkey Club” into a Monte Cristo of sorts. And I have to hand it to her, that was pretty ingenious if you ask me. The primary difference between my version and some others’ is the addition of vegetables. Naturally, that means I didn’t deep fry mine.

The primary difference between Vanessa’s and some others’ is I don’t know. I think she intends on deep frying the sandwich whole, more along the lines of a traditional Monte Cristo. We’ll find out soon enough when she contributes her recipe and commentary. She’s also the one who came up with the idea of using dried chipotle peppers by turning them into a powder with the food processor, and adding that powder to an egg batter for the bread.

My personal take on this sandwich works best if the bread has a spread on it. It could be mayonnaise or it could be something else entirely. Below I will write down a few suggestions I think might work really well with this sandwich. Oh and you could always simply take some canned chipotles and slice them up and mix them with sour cream or mayonnaise and call it good. The canned chipotles I purchased were packed in adobo sauce. But be careful, because the can I got was no joke. Those chipotles were hot! And finally feel free to use chipotle sauce and mix it with sour cream or mayonnaise.

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