Fried Turkey Sandwiches
Prep time: 15 minutes
Cook time: 15 minutes
Makes: 4 sandwiches
1 boneless skinless Ontario turkey breast, about 1 lb/500 g
1/2 cup (125 mL) all purpose flour
1 tsp (5 mL) salt
1/2 tsp (2 mL) each, fresh ground pepper and smoked paprika
1/2 tsp (2 mL) each, dried thyme and ground mustard
1/3 cup (80 mL) buttermilk
3/4 cup (175 mL) canola or vegetable oil for frying
4 pretzel or brioche buns, split and toasted
4 small leaves lettuce
4 slices cooked turkey bacon
1 tomato, sliced
1/2 cup (125 mL) light mayonnaise
2 tbsp (30 mL) buffalo sauce
1 tbsp (15 mL) chopped fresh parsley or basil
Cut turkey breast crosswise into 4 equal pieces. Using a meat mallet, pound thicker pieces slightly to 1/2 inch (1 cm) thick; set aside.
In a shallow dish, whisk together flour, salt, pepper, paprika, thyme and mustard. Pour buttermilk into another shallow bowl.
Dredge turkey pieces into flour mixture to coat well. Dip into buttermilk and let excess drip off before coating in flour again. Place on large plate.
In a large shallow skillet, heat oil over medium heat. Place turkey pieces into pan and fry for about 5 minutes or until edges are becoming golden brown. Turn over and fry for another 6 to 8 minutes or until turkey is no longer pink inside. Remove to paper towel lined plate.
Spicy Mayonnaise: In a bowl, whisk together mayonnaise, buffalo sauce and parsley.
Spread some of the mayonnaise onto bottom of buns and top with lettuce. Place turkey pieces on top and top each with bacon, and tomato and remaining mayo.
Tip: Substitute 2 large turkey tenderloins for the turkey breast.