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Blackened Cajun Turkey Sandwich with Creole Sauce

Source: National Turkey Federation
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  20 servings
Cajun Seasoning:
3-1/2 Tablespoons sweet paprika
2-1/2 Tablespoons salt
3-1/2 Teaspoons onion powder
3-1/2 Teaspoons garlic powder
3-1/2 Teaspoons cayenne pepper
2-1/2 Teaspoons white pepper
2-1/2 Teaspoons black pepper
1-1/2 Teaspoons dried thyme leaves
1-1/2 Teaspoons dried oregano leaves

Creole Sauce:
1/3 Cup vegetable oil
1-1/4 Cups onion, chopped
1-1/4 Cups celery, chopped
1-1/4 Cups green pepper, chopped
1-1/2 Tablespoons garlic, minced
1/2 Teaspoon bay leaf, ground
2-1/2 Teaspoons dried oregano leaf
2-1/2 Teaspoons dried basil leaves
1-1/4 Teaspoons dried thyme leaves
1-1/4 Teaspoons paprika
2-1/2 Teaspoons salt
1/3 Teaspoon white pepper
1/3 Teaspoon black pepper
3-1/3 Cups tomato, peeled, seeded & chopped
2-1/2 Teaspoons hot red pepper sauce

2-1/2 Pounds onions, sliced
1 Pound, 14 Ounces green peppers, seeded and sliced
5 Pounds split turkey breast, sliced 1/2-inch thick
As Needed vegetable oil
1-1/4 Pounds Mozzarella cheese, sliced
20 Each kaiser rolls, split horizontally
Blend paprika, salt, onion and garlic powders, cayenne, white and black peppers, thyme and oregano thoroughly. Store in an airtight container.

Heat oil in a heavy bottomed saucepan and saute onions, celery and green pepper over high heat until light brown, about 10 minutes.

Stir in garlic, all herbs, salt and peppers, tomatoes and hot pepper sauce. Blend well and simmer 15-20 minutes, until thick. Cool and store covered and refrigerated.

Grill onions and peppers until browned and set aside.

Sprinkle turkey breast on both sides with Cajun seasoning and press on firmly.

Per sandwich: Heat a very light coating of vegetable oil in a heavy saute pan over high heat until smoking. Add turkey slice and cook about 1-1/2 minutes per side until blackened. When almost done, place Mozzarella on top to melt.

Spread Creole sauce on bottom half of roll. Place hot turkey slice with cheese on bottom of roll and cover with onions, green peppers, and top half of roll. Place a toothpick in both sides of sandwich and cut in half on the diagonal. Serve immediately.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 02/02/2009
Nutrition Facts per Serving
Yield:   20 servings
Calories: 470
Fat. Total: 14g
Fiber: 5g
Carbohydrates, Total: 44g
Sodium: 1710mg
% Cal. from Fat: 27%
Cholesterol: 95mg
Protein: 41g
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