Recipe courtesy of Jammin' Crepes

Jammin' Turkey Club

We change the flavor of our chutney in this sandwich with the seasons, but peach chutney is one of our favorites. Use fresh, ripe local peaches. The chutney will keep refrigerated for several weeks and is also great served as a condiment with sharp cheeses. If ripe peaches are not available, an apple or cranberry chutney works in this sandwich as well.
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  • Level: Intermediate
  • Total: 1 hr 30 min
  • Active: 55 min
  • Yield: 1 sandwich and about 4 cups chutney
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Jammin' Crepes Peach Chutney:

1 1/2 pounds peeled chopped peaches

1 1/2 cups light brown sugar 

1 cup cider vinegar 

2 3/4 ounces dried pineapple, diced

2/3 cup diced yellow onion 

2/3 cup diced yellow bell pepper 

1 1/2 teaspoons fresh minced garlic 

1/2 teaspoon ground cinnamon (preferably extra-fancy Vietnamese) 

1/2 teaspoon dried red pepper flakes 

1/2 teaspoon salt 

1/4 cup diced crystallized ginger 

1 jalapeno pepper, seeded and diced 

Jammin' Turkey Club:

1 large (about 14-inch) round crepe or flour tortilla

2 ounces grated mozzarella

2 1/2 ounces thinly sliced roast turkey breast 

2 slices good thick-cut bacon, cooked and crumbled 

1 large handful mixed greens 

2 tablespoons Horseradish Aioli, recipe follows

Horseradish Aioli:

2 cups mayonnaise

1/4 cup prepared horseradish


  1. For the peach chutney: Combine the peaches, brown sugar, vinegar, pineapples, onions, bell peppers, garlic, cinnamon, red pepper flakes, salt, crystallized ginger and jalapenos in a large saucepan and cook over medium-high heat, stirring frequently, until thickened and "jammy," about 45 minutes.
  2. For the turkey club: Fold the crepe in half to form a half-moon shape and place on a hot griddle or large skillet over medium heat. Spread 3 tablespoons chutney evenly over the surface and sprinkle with the mozzarella (save the remaining chutney for another use). Top with the turkey and bacon and allow to rest on the hot griddle until the cheese is melty and the ingredients warmed. Top with the greens and drizzle with the aioli. Pull up one corner of the crepe and fold over to cover half of the sandwich, then roll over one more time in the same direction to enclose all the ingredients and form a cone-shaped sandwich. Press down lightly and allow to rest for another minute or so on the griddle until lightly crisped and warm. Flip and crisp the reverse side. Serve warm.

Horseradish Aioli:

Yield: about 2 1/4 cups
  1. Stir together the mayonnaise and horseradish in a bowl.
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