Turkey Pepperjack Melt

Turkey Pepperjack Melt

Turkey Pepperjack Melt

I have been meaning to do a “melt” post for quite sometime.  I love going to Steak and Shake.  I always order the same thing:  the Pepperjack Melt.  I always have the best intentions in ordering something else but nope!  Every single time, I chose the Pepperjack melt (with extra jalapenos of course!)

Here is my homemade salute to this lovely treat/meal! (note: my recipe is for 4 peeps…multiply as you see fit, also this is kind of a do it as you like it recipe…or non-recipe…go with the flow people)

NOTE….sad note….the pictures for this post are horrid but hear me out…I pushed this dinner for three nights…three whole nights.  First we were eating too late because of all the stuff we had to do around our place (see previous post) then the kids had about a bazillion things going…we ate late again & I wanted good pics!  So tonight it’s pouring rain, Matt got home late from work, he wanted to workout, I had a cocktail….so the pics are horrid!  Meal is still awesome.  Story of my life!

let's get to it

let’s get to it (by the way the dark spot is a lost mushroom)

Ingredients:

8 slices white or whole wheat bread (simple sandwich bread works best for this dish…in my humble opinion)

4 turkey patties (or 1 lb. ground turkey formed into 4 patties)

Montreal Steak seasoning (season to your liking)

8 pieces Pepperjack cheese (if this is too spicy for you go with something of your liking)

1 8-ounce package mushrooms thinly sliced

1 onion thinly sliced

salt and pepper to taste

1/4 cup dry red wine (or beef broth)

Pickled jalapeno (put as many or as little as you like)

coleslaw (for serving)

Baked fries or chips (for serving)

How to:

In a large pan, melt 1 tablespoon butter and 1 tablespoon olive oil, add your onion and mushroom. Sautee until soft and fragrant.  Add your wine and gently reduce for 3-4 minutes.  Keep warm, until time to assemble.

from start

from start

to finish

to finish

Sprinkle some Montreal steak seasoning on both sides of your turkey patties.  Grill or pan fry your patties until no longer pink.  Keep warm until time to assemble.

To assemble, butter the “outside” of each slices (go ahead and pick a side!) put a turkey patty on each slice of bread, top with a heaping spoonful of sautéed mushrooms and onions, add a spoonful (or less or more) of pickled jalapeno,  add two (yes two) slices of Pepperjack cheese on each sandwich and finally (!) top with another piece of bread.  Put on your griddle (or large pan) and grill on each side until golden brown.  Cut in half, preferable on the bias…and dig in!  Simply marvelous!

Here’s a  pictorial “how to”…no really!

step #1

step #1

#2... the little buttery swetness

#2… the little buttery sweetness

#3 the spiciness (notice only 2 got it!)

#3 the spiciness (notice only 2 got it!)

#4 the cheesy madness

#4 the cheesy madness…wait a minute…is that american cheese! OMG!

#5 the tops....duh... ;)

#5 the tops….duh… 😉

yummilicious

yummilicious

I love the extra cheese, as the kids say YOLO (You Only Live Once) evidently I like to live healthy and fit but sometimes you’ve had a pretty painful few days or busy or just regular life and you need a little extra cheese on top!  I like that.  I like a little extra cheese on top!

this is delicious...this is cheesy...this is perfect!

this is delicious…this is cheesy & spicy…this is perfect!

Printer Friendly: Turkey Pepperjack Melt

Peace and Best Intentions,

Isabelle

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