Jerk Turkey Sandwich - Love of Food

Jerk Turkey Sandwich

Jerk turkey breast topped with pineapple slaw and sriracha mayo on a baguette with a house made pickle and chippers.

By: Shane O'Connor, Signature Chef

Prep Time: 8 hours 40 min
Cook Time: 2 hours

RECIPE
REVIEWS (0)

Servings:

Yield: 6 sandwiches

Ingredients:

1/4 cup sriracha mayonnaise
1 1/2 pounds Jamaican jerk turkey
1 1/2 cups pineapple slaw
1 1/2 cups French fries, seasoned
3 homemade pickles
6 (9 inch) baguette

Jamaican Jerk Turkey Breast
1/3 cup chicken stock
3 tablespoons salt free spice blend
1 teaspoon ground cumin
2 teaspoons ground cloves
1 tablespoon mustard seed
2 teaspoons whole clove peeled garlic, chopped
2 tablespoons thyme leaves, chopped
2 teaspoons canola oil
2 pounds reduced sodium turkey breast roast

Pineapple Cold Slaw
3 tablespoons lime juice
1/2 cup green cabbage, shredded
1/2 cup red cabbage, shredded
1/2 cup carrots, shredded
1/4 cup green onions, chopped fine
1 teaspoon cilantro leaves, chopped fine
1 cup pineapple, brunoise
1/4 teaspoon kosher salt

Homemade Pickles
1/4 cup apple cider vinegar
1 teaspoon kosher salt
1/2 cup water
1/4 cup sugar
3 pickling cucumbers
1/2 cup dill weed
2 teaspoons whole clove peeled garlic, chopped
2 teaspoons mustard seed, whole

Allergens:

Eggs, Gluten, Mustard, Soy, Wheat

Nutritional Information

Directions:

Jamaican Jerk Turkey: In a bowl, combine all spices, cumin, cloves, mustard seed, garlic and thyme. Mix until well blended. Brush turkey with canola oil. Evenly rub jerk seasoning mixture over turkey breast. Marinate overnight. Drain and discard excess marinade. Place marinated turkey in a roasting pan, Roast in a preheated 375 degree oven for 1 hour and 30 minutes. Let rest 20 minutes before carving into thin slices. Combine chicken stock and remaining pan juices. Brush top of turkey with stock tom keep moist.
Pineapple Cole Slaw: In a bowl, combine all ingredients. Mix well.
Homemade Pickles: Wash cucumbers. Place vinegar, salt, water and sugar in a saucepan. Bring to a boil to make marinade. Place cucumbers, dill, garlic and mustard seed in a bowl, stir to combine. Pour hot marinade over cucumbers ensuring cucumbers are submerged. Cool quickly. Cover and marinate overnight. Drain and discard excess marinade.
For Service: Spread 1 tablespoon sriracha mayonnaise on heel of baguette. Place 4 slices turkey on top of sriracha. Place 1/4 cup pineapple slaw on top of turkey. Close sandwich. Serve with 1/4 cup French fries and 1/2 pickle.