Jalapeno Popper Grilled Turkey Sandwich
- 6 5-6 oz cutlets turkey, pounded thin
- ¼ c olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- ½ tsp red pepper flakes
- 6 jalapenos, halved
- 6-8 oz cream cheese
- Ripe avocado
- Fried shallots (see below)
- Potato buns, for serving
- Quick Fried Shallots
- 4 shallots, sliced thin
- 1 c all-purpose flour
- 1 tsp kosher salt
- 1 tsp sweet paprika
- 2 c neutral oil, for frying
Cut turkey into 5-6 ounce 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.
On the Grates:
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 marinated 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.
Building your Sandwich:
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.
Quick Fried Shallots:
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.
A word from the Author:
“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. Rather than use ground turkey, it uses thinly sliced turkey tenderloins or turkey breast.
“The results are a stacked-high masterpiece that I would happily serve at any backyard BBQ.” – Nick Evans, Macheesmo