Recipe courtesy of Gorilla BBQ

Smoked Turkey Sandwich

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  • Level: Advanced
  • Total: 12 hr 15 min (includes brining and resting time)
  • Active: 1 hr
  • Yield: 4 servings
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Ingredients

Smoked Turkey Breast:

1 1/2 cups barbecue spice rub

One 3- to 4-pound boneless turkey breast 

Cole Slaw:

1/2 head green cabbage

1/4 head red cabbage 

1 medium carrot 

3/4 cup mayonnaise 

1/3 cup sugar 

1/4 cup white vinegar 

1/8 teaspoon salt 

1/8 teaspoon ground black pepper 

Gorilla Berry Habanero Sauce:

3 cup fresh cranberries

1 cup sugar 

1/2 cup orange juice 

1 tablespoon barbecue spice rub

1 1/2 habanero chiles, finely chopped 

Sandwich:

Four 6-inch deli rolls

8 slices Swiss cheese

Barbecue sauce, for serving

Directions

Special equipment:
a smoker
  1. For the smoked turkey breast: Combine 1 cup spice rub and 2 gallons water in a large container, then add turkey breast to brine. Cover and place in refrigerator overnight.
  2. Preheat a smoker for cooking at 200 degrees F.
  3. Remove turkey breast from brine and pat dry. Rub with remaining 1/2 cup spice rub. Place in smoker and cook until it reaches an internal temperature of 150 degrees F, about 3 1/2 hours. Remove from smoker and let rest 15 minutes, then slice thin.
  4. For the cole slaw: Meanwhile, thinly cut both cabbages and put in a medium bowl. Grate the carrot and add to the bowl. Add the mayonnaise, sugar, vinegar, salt and pepper and mix well.
  5. For the gorilla berry habanero sauce: Add cranberries, sugar, orange juice, spice rub and habanero to a saucepan. Cook, stirring occasionally, over medium-high heat, about 20 minutes. Break down with an immersion blender.
  6. For the sandwich: Cut open the rolls. Open and toast, with two slices of cheese on the top halves. When cheese is melted, remove from heat and add about 3 tablespoons Gorilla Berry Habanero Sauce to each roll bottom. Add turkey breast, barbecue sauce and 1/2 cup cole slaw to each. Close sandwiches, then cut in half and enjoy!