Roasted Pepper & Turkey Sandwiches

• 2 Anaheim chile peppers, halved lengthwise
• 2 red, yellow or green bell peppers
• or poblano peppers, quartered lengthwise
• 4 (7- to 8-inch) hoagie sandwich buns, split lengthwise
• 2 tablespoons Land O Lakes Butter, melted
• 1/4 pound thinly sliced deli turkey
• 4 (3/4-ounce) slices Land O Lakes Monterey Jack Cheese
• 1/4 cup country-style Dijon, jalapeno, dill or sweet hot mustard

1. Heat broiler.
2. Cover broiler pan with aluminum foil.
3. Remove seeds and stems from peppers.
4. Place peppers, cut-side down, onto broiler pan.
5. Broil 4 to 6 inches from heat 8-12 minutes or until skins blacken.
6. Wrap in damp towels; place in plastic food bag.
7. Let stand 15 minutes.
8. Brush bottom bun halves with melted butter.
9. Place onto broiler pan, buttered-sides up.
10. Broil 4 to 6 inches from heat 1-2 minutes or until light golden brown.
11. Place 1/4 turkey onto each bottom half of bun; top with 1 slice cheese.
12. Broil 4 to 6 inches from heat 1-2 minutes or until cheese is melted.
13. Remove from broiler.
14. Peel skins from peppers.
15. Place 1 piece of each pepper over cheese.
16. Spread top half of buns with mustard; place onto peppers.

chile peppers, red, peppers, buns, butter, deli turkey, cheese, countrystyle

Taken from www.landolakes.com/recipe/2701/roasted-pepper-turkey-sandwiches (may not work)