Jerk Turkey Sandwich with Coconut Mango Chutney

By Team Turkey
Culinary Setting
Meal Type
Lunch, Main Course, Entrée
2 HR

About this Dish

We have good news – you don’t have to travel all the way to Jamaica for this Jerk Turkey Sandwich with Coconut Mango Chutney! That’s right, sandwich lovers. With this grilling recipe, a sandwich masterpiece is just a few steps away from your plate. Turkey breast cutlets soak up the subtle sweet heat of the jerk marinade, keeping the meat tender and juicy as it hits the grill. To put it all together, chargrilled turkey meets tangy pickled onions and coconut mango chutney for a sandwich that hits all the right notes.

Does this Jerk Turkey Sandwich leave you hungry for more? For additional sandwich inspiration, try a few of these turkey fan favorites:

Cooking Style
Boneless Breast
Dish Type



1 lb boneless, skinless turkey breast sliced into 1“ thick cutlets

2 tsp olive oil

2 tbsp lime juice

1/2 tsp allspice

1 tsp thyme

1/4 tsp nutmeg

1/4 tsp black pepper

1/2 tsp salt

1/4 tsp cinnamon

2 scallions

3 cloves of garlic

1 tbsp grated ginger

1-2 small habanero peppers

3 tbsp honey

1/4 c canola oil (or other high smoking point oil) for grilling


4 ciabatta buns or one large ciabatta loaf cut into four equal sandwich-sized portions

1/4 c pickled onions

1 head of Bibb lettuce, leaves separated

1 tbsp coconut oil

1 clove of garlic, minced

1 small onion, finely diced

2 c frozen mango

1/4 c dried coconut, shredded and unsweetened

2 tsp fresh ginger, grated

1/2 c honey

1/2 c apple cider vinegar

1 tsp Dijon mustard

1/2 tsp red pepper flakes



Combine all of the ingredients, except for the turkey and canola oil, in a blender or food processor. Pulse until well combined.

Place the turkey cutlets in a single layer in a baking dish or a Ziploc bag.

Slowly pour the marinade mixture over the turkey, making sure to flip each piece and coat both sides. Cover, or seal the bag, and refrigerate for at least four hours or overnight.

Once marinated, preheat the grill to medium-high heat.

Brush the grill grates with canola oil and grill the turkey breasts for 3-4 minutes on each side

Transfer to a serving platter.


In a deep saucepan, heat the coconut oil over medium-high heat. Cook the onions and garlic for 3 minutes until translucent and soft.

Add the mango, coconut, ginger, honey, apple cider vinegar, Dijon and pepper flakes.

Cook until the mango breaks down and the sauce thickens - about 20-25 minutes.

Once the sauce reaches a thick and spreadable consistency, take off the heat and let cool for about an hour.

Slice each ciabatta bun in half, brush or drizzle cut side with olive oil and place on the grill cut side down for 1 to 2 minutes until toasted.

To build the sandwiches, place a few pieces of lettuce on the bottom piece of ciabatta and top with two slices of turkey.

Top the turkey with pickled onions and spread a generous amount of the mango chutney on the top piece of the ciabatta. Sandwich them together and enjoy!