Blackened Turkey Po’ Boy
This Blackened Turkey Po’ Boy by Meiko and the Dish transforms your weeknight dinners with a New Orleans flair, featuring creole-spiced Shady Brook Farms® Turkey Breast Chops, fresh toppings, and a crusty French bread, all ready in under 30 minutes.
- 4 Servings
- 20 mins Prep Time
- 25 mins Total Time
Ingredients
- Shady Brook Farms® Turkey Breast Chops
- 4 tablespoons (¼ cup) unsalted butter, melted
- 2 tablespoons creole seasoning
- 4 (6-inch) French loaves or baguettes
- 1 cup mayonnaise or remoulade sauce
- 1 cup shredded lettuce
- 12 sliced dill pickles
- 1 tomato sliced ½ inch thick
-
Step 1
Melt butter. Preheat a skillet over medium-high heat for 3-4 minutes. -
Step 2
Dip each turkey breast chop into the melted butter, ensuring both sides are evenly coated. -
Step 3
On a plate, generously apply half the Creole seasoning to one side of the buttered turkey. -
Step 4
Place the seasoned turkey side down in the hot skillet. Sprinkle remaining seasoning over the bare side of the turkey chops. Cook for 1 minute each side or until well blackened and internal temperature reaches 165° F. Repeat the process with the remaining turkey chops. Note: Avoid overcrowding the skillet. -
Step 5
To assemble the sandwiches, spread mayonnaise or remoulade sauce evenly over the top and bottom pieces of each bread loaf. -
Step 6
On the top bread pieces, layer the shredded lettuce, dill pickle slices, and tomato slices. -
Step 7
Place the blackened turkey chops on the bottom bread pieces. -
Step 8
Close each sandwich with the top bread piece and cut into your desired serving sizes.
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