This post is sponsored by the National Turkey Federation. You can find delicious turkey recipe ideas on their website, www.eatturkey.org.
Grilling season is finally here and rather than go for a burger, I’ve been working on a grilled turkey sandwich that is big on flavor and rather than use ground turkey, it uses thinly sliced turkey tenderloins or turkey breast.
The results are a stacked-high masterpiece sandwich that I would happily serve at any backyard BBQ.
What Cut of Turkey to Use?
Instead of ground turkey, which would give you more of a turkey burger feel, I went with a full cut of turkey. You could use turkey tenderloin, which is very popular these days, or turkey breast if you can find it.
Slice the turkey into about 6 ounce servings and then pound them lightly with a kitchen mallet until they are thin.
How to Grill Turkey
Turkey is an incredibly lean meat and it can dry out quickly on the grill. To help with this, I recommend marinating the turkey in spices and olive oil and then grilling it over high, direct heat for just a few minutes per side. The thin, even cutlets will grill quickly and cook through without drying out.
Making Crispy Shallots
This sandwich needs something crispy on top to bring together the textures. I made these quick crispy shallots by seasoning sliced shallots with paprika and dusting them with flour and then just frying them for a few minutes until crispy.
In a pinch, you can use store-bought crispy onions also!
Building the Grilled Turkey Sandwiches
When your turkey is grilled and your jalapeno is charred, you are ready to build some good sandwiches!
I like to toast my buns, add some avocado, the grilled turkey cutlets, cream cheese, and grilled jalapeno!
Crispy shallots go on top of this sandwich and serve it with a cold beverage of course!
While this sandwich only has a few ingredients, each plays an important role and the finished turkey sandwich is a wonderfully flavorful and delicious one.
Change up your grill game this season with this amazing sandwich!
Jalapeno Popper Grilled Turkey Sandwiches
- 6 5-ounce cutlets turkey, pounded thin
- ¼ cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 6 jalapenos, halved
- 8 ounces cream cheese
- Ripe avocado
- Fried Shallots, see below
- Potato buns, for serving
Quick Fried Shallots:
- 4 shallots, sliced thin
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon sweet paprika
- 2 cups neutral oil, for frying
- Cut turkey into 5- ounce (approximately) cutlets and pound thin with a kitchen mallet between two pieces of plastic. Move cutlets to a bowl and add olive oil, salt, pepper, and red pepper flakes. Let marinate for at least 30 minutes.
- Preheat grill to medium-high heat or prepare a charcoal grill for direct heat.
- When ready to cook, lightly oil cooking grates of grill. Add jalapeno halves to the grill and the marinaded turkey cutlets. Grill cutlets and jalapenos for 3-4 minutes per side. Turkey should register 165˚F in the thickest part of the cutlets. They will cook very quickly.
- Brush buns with a little oil and grill for 30 seconds to toast them.
- Build a sandwich by adding some ripe avocado to the bottom bun. Top with a grilled turkey cutlet (cut in half is easiest for stacking). Top with about an ounce of cream cheese and two halves of grilled jalapeno. Finish the sandwich with a handful of crispy fried shallots.
- Leftover grilled turkey will keep well in the fridge for 4-5 days.
- To make fried shallots, slice them thin and preheat oil to 350˚F in a medium pot. Dust shallots with seasoned flour and fry for 3-4 minutes until deep brown and crispy. Remove and let drain on a few paper towels.