Cajun Turkey on Sourdough with Remoulade

Culinary Setting
Boneless Breast


4 tbsp sweet paprika

3 tbsp salt

4 tsp onion powder

4 tsp garlic powder

4 tsp cayenne pepper

1 tbsp white pepper

1 tbsp black pepper

2 tsp dried thyme leaves

2 tsp dried oregano leaves

2 Large egg yolks

1/4 c vegetable oil

1/2 c finely chopped celery

1/2 c chopped green onions

1/4 c chopped fresh parsley

2 tbsp prepared horseradish

2 tbsp freshly squeezed lemon juice

1 Each bay leaf, crumbled

2 tbsp brown mustard

1/4 c catsup

2 tbsp Worcestershire sauce

1 tbsp white vinegar

1 tbsp hot red pepper sauce

1 tbsp minced fresh garlic

2 tsp paprika

1 tsp salt


As needed vegetable oil

20 (1-oz) slices pepper jack cheese

As needed shredded lettuce

As needed sliced tomatoes

20 Each Sourdough rolls, split horizontally


Cajun Seasoning

Blend all ingredients together. Store in an airtight container.

Remoulade Sauce

Blend egg yolks in a blender or food processor. With machine running, slowly add oil in a very thin stream.

Add remaining ingredients, one at a time, processing until each is pureed and well blended.

Cover and chill at least 12 hours and up to 2 days.


Sprinkle both sides of turkey cutlets with Cajun seasoning and press on firmly.

Per sandwich order: Heat a very light coating of vegetable oil in a heavy sauté pan over high heat until smoking. Add turkey and cook about 1-1/2 minutes per side until blackened and internal temperature reaches 165 degrees F. Top with cheese.

Spread Remoulade sauce on bottom half of roll. Place hot turkey with cheese on bottom of roll and cover with lettuce, tomatoes and top half of roll.

Cut in half, on the diagonal. Serve immediately.