Jalapeno Popper Grilled Turkey Sandwiches

Makes 6 sandwiches
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Grilled Turkey Sandwiches
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Change up your turkey sandwich game with this Jalapeno Popper Grilled Turkey Sandwich! Don’t forget the crispy shallots!


6 5-6 ounce cutlets turkey, pounded thin
¼ cup olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon red pepper flakes
6 jalapenos, halved
6-8 ounces cream cheese
Ripe avocado
Fried Shallots (see below)
Potato buns, for serving

Quick Fried Shallots:

4 shallots, sliced thin
1 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon sweet paprika
2 cups neutral oil, for frying


  1. Cut turkey into 5-6 ounce cutlets and pound thin with a kitchen mallet between two pieces of plastic. Move cutlets to a bowl and add olive oil, salt, pepper, and red pepper flakes. Let marinate for at least 30 minutes.
  2. Preheat grill to medium-high heat or prepare a charcoal grill for direct heat.
  3. When ready to cook, lightly oil cooking grates of grill. Add jalapeno halves to the grill and the marinaded turkey cutlets. Grill cutlets and jalapenos for 3-4 minutes per side. Turkey should register 165˚F in the thickest part of the cutlets. They will cook very quickly.
  4. Brush buns with a little oil and grill for 30 seconds to toast them.
  5. Build a sandwich by adding some ripe avocado to the bottom bun. Top with a grilled turkey cutlet (cut in half is easiest for stacking). Top with about an ounce of cream cheese and two halves of grilled jalapeno. Finish the sandwich with a handful of crispy fried shallots.

Leftover grilled turkey will keep well in the fridge for 4-5 days.

To make fried shallots, slice them thin and preheat oil to 350˚F in a medium pot. Dust shallots with seasoned flour and fry for 3-4 minutes until deep brown and crispy. Remove and let drain on a few paper towels.

Nutrition Info