Diced, spiced and fried turkey with crunchy lettuce, tomatoes, onions and too much mayonnaise.

Cubing pieces of turkey breast and marinating in a spicy mix of Cajunu seasoning and buttermilk seasons throughout and tenderizes. Fried quickly, it stays crisp and flavorful before being stuffed into a roll with some lettuce, onions, mayonnaise and some spiced pickled green tomatoes.

Serves 4

20 ounces turkey breast or tenderloin, cleaned of most sinew and cut into 1” dice

1 tbsp vinegary hot sauce

3 tbsp buttermilk

1 tbsp yellow mustard

1 ½ tbsp Cajun seasoning

½ tsp celery seed

1 cup all-purpose flour

Fat or oil for frying

4 poboy rolls or soft French bread, split and toasted

Pickled Green Tomatoes 

Mayonnaise (Fried Onion Mayonnaise or store bought)

Shredded iceberg or romaine lettuce

Thinly sliced red onion

Combine the turkey breast, buttermilk, mustard, cajun seasoning and celery seed in a bowl or other container and refrigerate, covered, for 6 to 24 hours.

Heat a fryer to 375°F.

Toss the turkey with the flour, covering well. Shake off any excess flour.

Fry the turkey until deep golden brown, about 3-4 minutes.

Split the rolls and spread generously with mayonnaise. Arrange the lettuce leaves over this, then add the turkey, sliced red onion and the pickled green tomatoes. Serve immediately.