Lunch

By Marcus Samuelsson | November 13, 2012

Customers love our popular “Chickety Split” sandwich at the Red Rooster’s sister stand, the Nook. Here’s a new way to use the turkey meat leftovers that’s not only delicious, it will have your guests coming back for more. You can make the bread and butter pickles yourself, or just use store bought ones to save some time. And for an added kick, I love throwing some spice shake onto the fried turkey.

Turkey Split Sandwich Recipe

Servings: 1
Calories: 420 per serving
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes

Ingredients

For the turkey:
  • 1/2 quart whole milk
  • 1oz kosher salt
  • 1 oz sugar
  • 1 egg
  • 1/2 tsp sweet paprika
  • 1/2 tsp Tabasco
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup buttermilk
  • 1 ½ cups all purpose flour
  • ½ tsp salt
For the sandwich:
  • bread and butter pickles
  • slice of tomato
  • piece of iceberg lettuce
  • spicy mayonnaise
  • 1 tbsp spice shake
  • 1 buttermilk biscuit
  • 1 4-oz piece of leftover turkey

Directions

For turkey:

1. Mix marinade ingredients together in a bowl and set aside. Mix flour with salt and pepper and set next to marinade. Meanwhile heat 1-inch of vegetable oil in a cast iron skillet.

2. Dip leftover turkey pieces in marinade, then roll it in the flour mixture, then back into marinade. Gently place turkey pieces into hot oil just until batter is cooked and the outside of the turkey cutlets are browned (since the turkey is already cooked).

3. Remove and cool on paper towels. While cooling, season with spice shake or cracked pepper.

To assemble the sandwich:

1. Cut biscuit in half and spread spicy mayo on both sides. You can make spicy mayo by combining a teaspoon of Sriacha to a tablespoon of mayonnaise and a small squeeze of lemon.

2. Top with turkey cutlet, lettuce, tomato and pickles. You can also add cranberry relish, or kimchee if you want for an extra kick.

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