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

Ingredients

1 package of Honeysuckle White® Thin-Sliced Turkey Breast Cutlets
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

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.