Sandy Shapiro of the Miami Beach Botanical Garden came up with this sandwich with tropical Thanksgiving flavors. Shapiro used homemade mango chutney and jerk turkey thighs. Note her unusual technique of spreading the bread with mayo on the outside before browning in a pan – it makes the bread crispy, she says.

Spread a thin layer of chutney or fruit jam on each slice of bread. Lay thin layers of cheese and smoked turkey. Add slices of fruit.

Melt butter in a frying pan over medium heat. Spread mayo on the outside of the sandwich and place in the pan. Cook until browned and flip to brown the other side. Remove from pan and let rest on a wire rack for two minutes. Slice and serve with a little Dijon mustard on the side.