Jerk Turkey Sandwich Recipe
Make Jerk Turkey Sandwich Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Jerk Turkey
Pickled Red Onion
Jerk Mayo
Sandwich Build
Method
Jerk Turkey
- 1
Make marinade
In a blender or food processor combine olive oil, soy sauce, lime juice, brown sugar, minced garlic, chopped green onions, thyme leaves, allspice, cinnamon, nutmeg, ginger, chopped scotch bonnet (use less or omit for milder heat), salt and black pepper. Blend until a smooth paste forms, scraping down sides as needed.
- 2
Marinate turkey
Place turkey breast in a shallow dish or zip-top bag. Pour half of the jerk marinade over the turkey (reserve the rest for the mayo). Rub to coat thoroughly, cover or seal, and refrigerate for at least 1 hour and up to 8 hours. If short on time, allow 20–30 minutes at room temperature.
- 3
Cook turkey
Preheat oven to 375°F (190°C) or prepare a grill over medium heat. If roasting: place marinated turkey in a lightly oiled baking dish and roast 20–30 minutes, or until internal temperature reaches 165°F (74°C). If grilling: grill 6–8 minutes per side (depending on thickness) until cooked through. Let turkey rest 5–10 minutes, then slice thinly for sandwiches.
Pickled Red Onion
- 4
Quick pickle
Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan bring vinegar, water, sugar, and salt to a simmer until sugar dissolves. Pour hot brine over onions, press onions down so they are submerged and let cool to room temperature. Cover and refrigerate at least 15 minutes (flavor improves after 1 hour). Use refrigerated leftovers within 1 week.
Jerk Mayo
- 5
Combine mayo
In a small bowl combine mayonnaise, reserved jerk marinade (about 1–2 tablespoons), lime zest, lime juice, allspice, finely minced scotch bonnet (optional, very small amount for heat), salt and black pepper. Whisk until smooth. Taste and adjust seasoning or heat level. Refrigerate until ready to assemble.
Sandwich Build
- 6
- 7
Assemble sandwiches
Spread about 1 to 1 1/2 tablespoons of jerk mayo onto each bottom roll. Layer with lettuce leaves, 3–4 slices of cooked jerk turkey, 2–3 tomato slices, and a generous spoonful (about 2 tablespoons) of pickled red onion. Spread a thin layer of mayo on the top roll and close the sandwich.
- 8
Serve
Cut sandwiches in half if desired and serve immediately. Leftover turkey can be stored refrigerated and used within 3–4 days.