Cajun Smoked Turkey Club Sandwich
Yield:
2 Sandwiches
This delicious sandwich was created by our friend Malcom Reed of How To BBQ Right. He smokes a boneless turkey breast and some spicy brown sugar bacon, and he kicks up some Blue Plate Mayo with his signature spices to complete the masterpiece. Recipe makes 2 sandwiches with turkey left over.
Ingredients
- 1 (3-pound) turkey breast (if frozen, thaw in fridge ahead of time)
- 1 stick butter, melted
- 8 ounces chicken broth
- 1 tablespoon Killer Hogs Hot Sauce
- 1/4 cup Malcom’s King Craw Seasoning, divided
- Vegetable oil cooking spray
- 8 strips thick-sliced bacon
- 1 cup brown sugar
- 1 head green leaf lettuce
- 1 tomato, sliced
- 6 slices bread, toasted
- 1/2 cup Cajun Mayo, recipe follows
Cajun Mayo
- 1 cup Blue Plate Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped Killer Hogs Sweet Fire Pickles
- 1 tablespoon horseradish
- 1/2 teaspoon Malcom’s King Craw Seasoning
- 1 teaspoon Killer Hogs Hot Sauce
- Pinch of salt and black pepper, to taste
Directions
- Prepare a pellet smoker for indirect cooking at 325°F using your favorite wood pellets for flavor (I used a combination of Hickory, Maple & Cherry).
- Combine the melted butter, chicken broth, hot sauce, and 1 tablespoon of Malcom’s King Craw Seasoning in a mixing bowl. Inject the mixture into the turkey breast, spacing out the injection sites for even coverage.
- Spray the outside of the turkey breast with vegetable oil cooking spray and season with most of the remaining Malcom’s King Craw Seasoning (reserve 1 teaspoon).
- Place the turkey breast on the smoker and cook until the internal temperature reaches 165°F. Use an instant-read thermometer to monitor temperature during cooking process.
- Combine the brown sugar and 1 teaspoon of Malcom’s King Craw Seasoning in a small bowl. Coat the bacon with the sugar mixture and place on a cooking rack (spray the rack with cooking spray to prevent sticking).
- Cook the bacon for 12-15 minutes or until brown. Be sure to turn the bacon halfway through for even cooking.
- Toast the bread, slice the tomatoes thin, and rinse/dry the lettuce leaves. Combine the Cajun Mayo ingredients in a bowl and mix until blended; set aside.
- When the turkey breast reaches 165°F, remove it from the grill and let it rest for 15 minutes. Remove the netting from around the breast and cut it into thin slices.
- Assemble the sandwich: Slather the Cajun Mayo on the toast, stack on several slices of turkey breast, lettuce, tomato, and bacon. Add another piece of toast and repeat the same process. Add the top piece of toast slathered with more Cajun Mayo, slice the sandwich in half and serve.
