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I picked up a 3 or so pound boneless, skinless turkey breast the other day. I was going to smoke it and use it in turkey salad sandwiches, but instead I grilled it and sliced it thin for po boys, which I made two ways. Nothing beats a tender, juicy grilled turkey breast po boy on fresh bread with fresh toppings.
You don’t have to make these grilled turkey breast po boys the same way every time. I didn’t.
The first time, I served up on a hoagie roll with Southern broccoli slaw. I’ve always liked slaw on pulled pork sandwiches, and have found it goes just as well on any grilled meat sandwich.
The second po boy (ok, more a sandwich) was served up on a hamburger bun with Kaw-Cajun comeback sauce (recipe courtesy Chez John), lettuce, red onion and tomato. The perfect sandwich.
Also try my roasted shrimp po boy. It’s mighty good too!
Grilled Turkey Breast Po’Boys
Ingredients
- 2-3 pound turkey breast boneless, skinless
- ½ bottle Italian salad dressing
- kosher salt
- ground black pepper
- 6 hamburger buns or hoagie rolls
For a classic sandwich
- 1 medium red onion sliced thin
- handful lettuce washed and patted dry
- 1 large tomato sliced
- ¼ cup Kaw-Cajun Comeback sauce or more
For the slaw-based sandwich
- 12 ounce broccoli slaw mix
- 1 bottle southern-style slaw dressing
Instructions
- Place the turkey into a large resealable bag. Add the dressing. Turn to coat. Refrigerate overnight.
- Start up your grill for two-zone (direct and indirect) cooking.
- Salt and pepper the turkey, to taste.
- Lightly sear the turkey over high heat then move to indirect heat and cook until the internal temperature reaches 170 F. Remove and let rest at least 15 minutes. Slice thin against the grain.
- Lightly toast the buns or rolls, if desired.
- Slather the buns with the Comeback sauce.
- Add turkey.
For a classic sandwich
- Top buns with sliced turkey, lettuce, onion, and tomato. Serve.
For the slaw-based sandwich
- Combine the slaw mix and dressing.
- Heap the slaw over the turkey. Serve.
Nutrition
Nutritional values are approximate.
