Blackened Turkey Tenderloin Po Boy with Avocado & Bacon Remoulade
1 ½ Tablespoons Cajun Blackening Seasoning Blend
1 package Honeysuckle White Turkey Breast Tenderloins
1 cup mayonnaise
2 Tablespoons creole style mustard
2 Tablespoons hot sauce
2 Tablespoons chili sauce
2 Tablespoons lemon juice
1 teaspoon garlic powder
2 teaspoons white pepper
½ cup finely chopped bacon
2 (15 inch) French bread loaves
2 cups shredded iceberg lettuce
4 small tomatoes, sliced
1 cup hamburger pickle chips
Preheat grill to high heat.
Season the turkey with the blackening seasoning and grill for about 10 minutes per side (until it reaches an internal temperature of 165 degrees).
Remove from the grill and tent with foil. Allow to rest for 5-10 minutes and then slice.
In a small bowl stir together the mayonnaise, mustard, hot sauce, chili sauce, lemon juice, garlic powder, white pepper and bacon.
Slice the bread loaves in half, lengthwise and spread a thin layer of the Remoulade Sauce on both sides. Top each evenly with shredded lettuce, sliced tomatoes, pickles and a generous amount of sliced turkey. Drizzle with Remoulade Sauce and slice into 6 portions. Serve immediately.
