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RECIPE
19 INGREDIENTS 10 STEPS 1hr

Cajun Turkey Club

Layers of meat – triple stacked on good, toasted bread with a great sauce to tie it all together. Of course, you you have to have a little vegetables in there (lettuce and tomato do the trick); but it’s really all about the meat.
Cajun Turkey Club Recipe | SideChef
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Layers of meat – triple stacked on good, toasted bread with a great sauce to tie it all together. Of course, you you have to have a little vegetables in there (lettuce and tomato do the trick); but it’s really all about the meat.
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
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Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
1hr
Total Time
$5.41
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1/2 cup
Butter , melted
8 fl oz
Chicken Broth
1 Tbsp
Hot Sauce
Used Killer Hogs Hot Sauce
1/4 cup
Cajun Seasoning , divided
Used Malcom's King Craw Seasoning
1 cup
Brown Sugar
1 head
Lettuce
1
Tomato , sliced
8 slices
Bread , toasted
as needed
Vegetable Oil Cooking Spray

Cajun Mayo

1 cup
Mayonnaise
1 Tbsp
Dijon Mustard
1 Tbsp
Sweet Fire Pickles , chopped
Used Killer Hog's Sweet Fire Pickles
1 Tbsp
Horseradish
1/2 tsp
Cajun Seasoning
Used Malcom's King Craw Seasoning
1 tsp
Hot Sauce
Used Killer Hogs Hot Sauce
to taste
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Delivery & Pickup From
Estimated Total: Estimated Total:
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
1828
FAT
96.7 g
PROTEIN
123.9 g
CARBS
111.0 g

Cooking Instructions

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Step 1
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.
Step 2
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.
Step 3
Spray the outside of the turkey breast with Vegetable Oil Cooking Spray (as needed) and season with Cajun Seasoning (2 Tbsp) .
Step 4
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.
Step 5
Combine Brown Sugar (1 cup) and Cajun Seasoning (1 Tbsp) in a small bowl. Cover the Wright® Brand Smoked Bacon (8 slices) with the sugar mixture and place on a cooking rack (spray the rack with cooking spray to prevent sticking).
Step 6
Cook the bacon for 12-15 minutes or until brown. Be sure to turn the bacon half way through for even cooking.
Step 7
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.
Step 8
Toast the Bread (8 slices) , slice the Tomato (1) thin, and rinse/dry the Lettuce (1 head) .
Step 9
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.
Step 10
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.

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Nutrition Per Serving
Calories
1828
% Daily Value*
Fat
96.7 g
124%
Saturated Fat
31.7 g
158%
Trans Fat
0.1 g
--
Cholesterol
395.6 mg
132%
Carbohydrates
111.0 g
40%
Fiber
5.5 g
20%
Sugars
63.6 g
--
Protein
123.9 g
248%
Sodium
3961.6 mg
172%
Vitamin D
1.0 µg
5%
Calcium
227.2 mg
17%
Iron
7.3 mg
41%
Potassium
1332.3 mg
28%
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