Jamaican Turkey BBQ Sandwich with Island Slaw
Servings: 0
Boneless, Skinless Turkey Breast glazed with rum barbecue sauce, and topped with an island slaw on a corn-dusted Kaiser roll.
Ingredients
- 1 PERDUE® NO ANTIBIOTICS EVER Ready to Cook, Boneless, Skinless Turkey Breast — sliced 1/2 in. thick
- 1 Corn-dusted Kaiser roll
- 3 tbsp. Appleton's Dark Jamaican Rum
- 1/2 c. Major Grey Mango Chutney
- 1/2 c. Sweet honey barbecue sauce
- 1/2 head Cabbage — thinly sliced
- 1 Mango — diced
- 2 Scallions — sliced
- 1/4 c. Fresh cilantro — chopped
- 1 Jalapeno pepper — deseeded and chopped
- 1/4 c. Italian vinaigrette dressing
- 1 Lime juice
Instructions
- To make glaze, mix rum, chutney, and barbecue sauce together in bowl and set aside.
- To make Island Slaw, combine all remaining ingredients (except turkey and Kaiser roll) and let marinade for at least 1 hour.
- Remove thawed turkey breast from original packaging and cook turkey breast lobe at 350ºF for approximately 20 min per lb to an internal temperature of 165ºF, allow to cool prior to slicing
- Glaze slices of turkey breast and place in a 350ºF oven for 15 minutes, until bubbly and starting to brown.
- Place island slaw on top of corn-dusted Kaiser, followed by turkey and the top.