By Micki Brown
4 slices Gilroy garlic sourdough bread
2 tbsp grass-fed butter (Kerrygold)
2 ounces jalapeno feta cheese (use more or less depending on desired spiciness)
2-4 ounces Monterey Jack cheese
2-4 ounces turkey, cooked, sliced thin
Spread the butter on one side (will be the outside) of each slice of bread. Spread the inside of each slice with the jalapeno feta cheese. Next, add the Monterey Jack cheese, followed by the turkey slices. Place the slices of bread with toppings together, buttered side out. Grill the sandwiches in a hot skillet, or a grilled sandwich maker. I use my George Forman grill. Leave the sandwich grilling until the cheeses are melted … about 4 or 5 minutes. If using a skillet, flip the sandwich over after a couple minutes so that both sides are golden brown.