Spicy, Smoky Turkey Sandwich 1.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Aug 21, 2019

Chipotle mayo and smoked turkey will remind you of the outdoors even if you are eating it at your desk. Another boring turkey sandwich? Never again with this zesty number.

Make Ahead: The chipotle mayo can be made and refrigerated several days in advance.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • 1 chipotle in adobo, drained and minced
  • 3 tablespoons mayonnaise
  • 2 slices sourdough bread
  • 1 slice pepper jack cheese
  • 4 ounces smoked turkey
  • Handful baby spinach leaves


In a small bowl, combine the chipotle and mayonnaise. You’ll need about a third of it (or as much as you want) for this sandwich; the rest will keep in the fridge for a few days. Spread half of the reserved mayo on one side of each slice of bread. Assemble the cheese, turkey and spinach between the slices of bread.

VARIATIONS: Decrease the chipotle or leave it out of the mayo. Swap in Monterey jack, or any deli sliced cheese, for the pepper jack. This would also be good on a kaiser roll.

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Recipe Source

From Voraciously lead writer Becky Krystal.

Tested by Becky Krystal.

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