Ingredients:

1 yellow or orange bell pepper, cut into thin strips
4 (¼-pound) turkey cutlets
1 teaspoon chili powder
¼ teaspoon salt
4 scallions (green part only)

Directions:

Preheat oven to 450°F.

Spread bell pepper strips on baking sheet and lightly spray with nonstick spray. Roast until softened, about 10 minutes. Let cool.

Meanwhile, place cutlets on work surface with long sides facing you. Sprinkle with chili powder and salt; turn cutlets over. Arrange one-fourth of bell pepper strips and scallions across each cutlet and roll up to form 4 rolls. (Ends of scallions and bell pepper strips should protrude from each roll.) Secure rolls with toothpicks.

Spray large cast-iron or ovenproof nonstick skillet with nonstick spray and set over mediumhigh heat. Add turkey rolls and cook until browned on all sides, about 3 minutes. Transfer skillet to oven and roast until turkey is cooked through, about 10 minutes.

When our kitchen is filled with the aromas of squash, cranberries, and other seasonal ingredients that we use in our soups, we can’t help but raid the pantry for sandwich fillings, too.Why not top freshly roasted turkey with chunks of sweet potatoes? Honey-roasted cashews add crunch and sweetness, and cranberry sauce livens up plain mayonnaise. Everyone likes this sandwich because it’s like an entire Thanksgiving dinner between two slices of bread.

This sandwich has deli roots with an added touch of California. It’s tall and fat, and filled with layers of colorful lettuce, tomato, bacon, and onion. It’s even better when you can find a local bakery that makes fresh marble rye bread with seeds. The homemade Russian dressing adds just the right tangy accent. This was one of the first sandwiches we ever served in the store, and it has become quite popular, to say the least.