2 red bell peppers 1 sliced, 1 chopped
1 yellow bell pepper, 1 sliced
1 jalapeno, minced
1 small can green chilies
1- 15 oz. can Fire roasted diced tomatoes
2 onions, 1 sliced, 1 chopped
2 ripe tomatoes, chopped
3 cloves garlic minced
Sliced turkey or roasted turkey
2 cups pepper jack cheese, grated
basil Mayo
Romaine lettuce
In a saute pan, saute sliced bell peppers and sliced onion and quick saute in a little olive oil until crisp tender, set aside.
In a large bowl combine the chopped ripe tomatoes, fire roasted diced tomatoes, minced jalapeno , minced garlic, chopped onions and chopped red bell pepper. Stir salsa until well combined and set aside.
Spread basil mayo on one side of the naan bread. Sprinkle with pepper jack cheese. Layer with turkey, sauteed peppers and onions, romaine lettuce and salsa finish with another sprinkling of cheese.
Place on panini press or grill and cook until cheese is melted.
Basil Mayo
2 cups quality mayonnaise
2 tablespoons white wine vinegar
juice from 1 lemon
1 tsp. Dijon mustard
2 garlic cloves
10 fresh basil leaves
2 tablespoons flat Italian Parsley
salt and pepper, to taste
Place all ingredients on bowl of food processor fitted with metal blade and blend until smooth. Place in airtight container and keep refrigerated.
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