Pg-13 Recipe

Remove turkey cutlets from refrigerator 15–20 minutes before cooking so they come closer to room temperature. Pat dry with paper towels. If cutlets are thicker than 1/2 inch, pound them gently to about 1/2" thickness between plastic wrap for even cooking.

Combine all Blackening Seasoning ingredients in a small bowl and whisk until evenly mixed.

Slice tomato into 1/4" rounds and cut red onion into thin rings. Set lettuce leaves aside. Split buns and lightly butter cut sides.

In a small bowl, whisk together honey mustard sauce ingredients until smooth. Taste and adjust honey or mustard to preference. Refrigerate until assembly.

Pan-fry bacon

Heat a skillet over medium heat. Add bacon in a single layer and cook, turning occasionally, until crisp and browned, about 8–10 minutes depending on thickness. Transfer bacon to a paper-towel-lined plate to drain. Reserve 1 teaspoon of bacon fat in the skillet (or wipe skillet if using fresh oil for turkey).

Brush turkey cutlets lightly with the 1 tsp oil so seasoning adheres evenly.

Sprinkle the blackening seasoning generously and evenly on both sides of each cutlet, pressing lightly so it sticks. Use about 1/2 of the blend per side overall; adjust so each cutlet is well coated.

Sear and finish

Heat the skillet over medium-high until very hot (a drop of water should sizzle and evaporate). Add the turkey; cook without moving for 2–3 minutes until a dark crust forms. Flip and cook another 2–3 minutes until internal temperature reaches 160°F (71°C) — about 4–6 minutes total for thin cutlets. If using thicker pieces, reduce heat to medium and cover for 1–2 minutes to finish cooking. Remove turkey to a plate.

Top each hot cutlet with a slice of chipotle gouda; cover the skillet briefly (or tent with foil) for 30–60 seconds to melt the cheese.

While cheese is melting, return skillet to medium heat and place buttered buns cut-side down. Toast 1–2 minutes until golden. Remove buns.

Spread about 1 tablespoon of honey mustard on the bottom half of each bun. Layer lettuce leaf, 2 slices of tomato, a blackened turkey cutlet with melted chipotle gouda, and 1–2 slices of bacon per sandwich. Add a few onion rings if desired. Spread a thin layer of honey mustard on the top bun and close sandwich.

Serve immediately while hot. If desired, cut sandwiches in half and secure with a toothpick. Offer extra honey mustard on the side.

Leftover turkey can be refrigerated up to 3 days; reheat gently to avoid drying.