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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 Honeysuckle White Thin-Sliced Turkey Breast Cutlets, fresh toppings, and a crusty French bread, all ready in under 30 minutes.

  • 4 Servings Servings
  • 20 Minutes Prep Time
  • 25 minutes Total Time


Recipe by Meiko and the Dish

  • Step 1

    Melt butter. Preheat a skillet over medium-high heat for 3-4 minutes.
  • Step 2

    Dip each thin-sliced turkey breast cutlet 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 cutlets. Cook for 1 minute each side or until well blackened and internal temperature reaches 165° F. Repeat the process with the remaining turkey cutlets. 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 cutlets 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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