Grilled Chipotle Turkey Philly

Ingredients:
2 large turkey breasts (find these next to the chicken breasts)
1 large red onion
1 green pepper
1 red pepper
6-8 large deli-style slices of Provolone cheese
6-8 hoagie style sandwich rolls

2-3 chipotle chilies
2-3 tsp. adobo sauce (the chipotles come packed in this sauce)
2-3 tbsp. honey (depending on taste)
2-3 tbsp. olive oil (depending on desired consistency)
1 tbsp. white wine or apple cider vinegar

Guidelines:

Butterfly the turkey breasts so they are of even thickness. Coat them in a high flashpoint oil, such as canola, and salt and pepper.

Remove the stem and seeds from the peppers and cut them in half. Coat them in a high flashpoint oil, such as canola.

Halve the onion and peel apart the layers. Coat the slices in oil.

Combine the chipotle sauce ingredients in a small bowl and mix as well as possible. It should be slightly chunky, as the chipotles like to hold their structure. I use a spoon to chop them apart.

Place the turkey breasts on the grill over moderate heat. When they are ¾ of the way done (they take up to half an hour), place the vegetables on the grill. At this point, take about half of the chipotle sauce and transfer it to another bowl (or paper plate, etc.) for brushing over the turkey breasts. (You don’t want to contaminate all of the sauce with any uncooked turkey, as you will be using the remainder to drizzle over the sandwiches.)

Once everything is cooked, let cool, then thinly slice everything.

Place one slice of cheese on the hoagie sandwich roll and toast in a toaster or regular oven until hot and bubbly.

Heap the onions, peppers, and sliced turkey into the roll, and drizzle chipotle sauce over the filling.