Description
A crunchy, cheesy jalapeño crisp built into a sandwich masterpiece: spicy cheese rounds combine with turkey, tomatoes, microgreens, and mayo in a handheld delight.
Ingredients
50 grams cheddar cheese, grated
12 pickled jalapeños, patted dry
1 teaspoon spicy mayo, or regular mayo if preferred
1 handful microgreens, or lettuce
3 slices turkey breast
2 slices tomato
Salt and pepper (optional, to taste)
Instructions
- Preheat your oven to 400 °F (200 °C).
- Pat the pickled jalapeño slices dry thoroughly to prevent excess moisture.
- On a parchment‑lined baking sheet, place two rectangles of grated cheddar—one for each cheese crisp—spacing them apart.
- Arrange 6 jalapeño slices in each rectangle, packing them snugly. Sprinkle a light additional layer of cheese over the top of each rectangle.
- Bake for 18–20 minutes, or until the cheese edges turn crispy and golden. Watch carefully, as ovens can vary.
- Remove from the oven and allow to cool for 5 to 10 minutes so the cheese crisps can harden. Use a spatula or peel them off to remove.
- To assemble the sandwich: spread spicy mayo on your bread or base, layer on microgreens (or lettuce), turkey slices, tomato slices, and red onion if desired. Top with the jalapeño‑cheese crisps. Season with salt and pepper to taste.
- Stack together and serve immediately.
Notes
- Pat jalapeños dry thoroughly for proper cheese crisping.
- Cheese crisps are best eaten fresh but can be made ahead for same-day use.
- Customize with different proteins or greens to match your taste.
- Store crisps separately if prepping ahead and reheat to restore texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 65mg
