Cajun Turkey Club

Prepare pellet smoker for indirect cooking at 325 degrees F (160 degrees C) using your favorite wood pellets for flavor. I used a combination of Hickory, Maple, & Cherry.

Combine Butter (1/2 cup), Chicken Broth (8 fl oz), Hot Sauce (1 Tbsp), and Cajun Seasoning (1 Tbsp) in a mixing bowl. Inject the mixture into the Turkey Breast (1) spacing out the injection sites for even coverage.

Spray the outside of the turkey breast with Vegetable Oil Cooking Spray (as needed) and season with Cajun Seasoning (2 Tbsp).

Place the turkey breast on the smoker and cook until the internal temperature reaches 165 degrees F (73 degrees C). Use an instant read thermometer to monitor temp during cooking process.

Combine Brown Sugar (1 cup) and Cajun Seasoning (1 Tbsp) in a small bowl. Cover the Thick-Cut Bacon (8 slices) 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 half way through for even cooking.

When the turkey breast reaches 165 degrees F (73 degrees C) remove it from the grill and rest for 15 minutes. Remove the netting from around the breast and cut into thin slices.

Toast the Bread (8 slices), slice the Tomato (1) thin, and rinse/dry the Lettuce (1 head).

To make the Cajun Mayo, combine Mayonnaise (1 cup) with a little Dijon Mustard (1 Tbsp), Horseradish (1 Tbsp), Hot Sauce (1 tsp), and Cajun Seasoning (1/2 tsp). To give it a little texture I finely chopped some of the Sweet Fire Pickles (1 Tbsp) and stirred it all together. Taste for seasoning and add just a pinch of Salt (to taste) and Ground Black Pepper (to taste) and you have a tasty Cajun Mayo.

To make the sandwich: Slather 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 enjoy.